Made for little ones — and loved by everyone. Made with shrimp, broccoli,carrots and pork. Lightly seasoned, tender, and juicy, with thin wrappers and generous filling.
Frozen raw. 1.9 lb (850 g) per bag, about 37 pieces.
Ingredients: Wheat Flour, Crab Roe, Broccoli, Shrimp, Pork, Salt, Soybean Oil, Oyster Sauce, Sesame Oil
Allergens: Wheat, Shellfish (Crab, Shrimp, Oyster Sauce), Sesame
How to Cook (Boiling):
1. Bring a large pot of water to a boil. Add the frozen dumplings (no thawing) and stir right away, gently and continuously, so the dumplings float and don't stick to the bottom — this is the key step.
2. Once the dumplings move freely and no longer stick, cover the pot with a lid.
3. Each time the water comes back to a boil, pour in 1 cup of cold water (about 200 ml) and put the lid back on.
4. For meat dumplings like these, add cold water 3 times in total — after the third addition, once the water boils again, they are done. (Veggie dumplings: 2 times is enough.)
5. Never just leave the dumplings boiling the whole time — that is how they burst open. Cooked this way, the wrappers stay intact and the flavor is at its best.
宝宝们吃的水饺，就是要新鲜食材，品种丰富，色泽鲜艳。这款宝宝水饺有翠绿新鲜的西兰花🥦，新鲜胡萝卜，冰鲜猪梅花肉，均衡营养，美味无比，适合宝宝，也适合淡口的您。
生冻。一包1.9磅（850g），约37个。
配料：面粉、西兰花、鲜虾、胡萝卜，梅花肉、食盐、大豆油、蚝油、芝麻油
过敏原：小麦、贝类（蟹、虾、蚝油）、芝麻
煮法（水煮）：
1. 水烧开后下入冻水饺（不用解冻），马上开始轻轻搅拌，让水饺在水中飘起来、不粘锅底——这一步最关键。
2. 搅拌到水饺不再粘锅后，盖上锅盖。
3. 每次开锅后，加一杯冷水（约200cc），盖好盖子。
4. 肉馅水饺（比如这款）一共加3次冷水：加完第三次、再次开锅就熟了。（素馅水饺加2次，第二次开锅即可。）
5. 千万不能下锅后一直煮个不停，那样水饺都会煮破。照这样煮，皮不容易破，味道最好。