One of our most popular meat-free dumplings: fresh chives, deveined large shrimp (a generous 27%), and eggs scrambled the same day. Generous, satisfying filling in every bite. If you prefer dumplings without meat, this is the one to try.
Frozen raw. 1.9 lb (850 g) per bag, about 37 pieces.
Ingredients: Wheat Flour, Chinese Chives, Shrimp, Egg, Salt, Soybean Oil, Oyster Sauce, Sesame Oil
Allergens: Wheat, Shellfish (Shrimp), Egg, 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 veggie dumplings like these, add cold water 2 times in total — after the second addition, once the water boils again, they are done. (Meat dumplings: 3 times.)
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.
一款口碑超赞的素水饺，配菜是新鲜韭菜、去虾线的大青虾仁和当天炒熟的鸡蛋，馅料足，添加足足27%大虾仁，吃一口超满足。如果您不喜欢吃肉，请一定品尝这款水饺。
生冻。一包1.9磅（850g），约37个。
配料：面粉、韭菜、鲜虾、鸡蛋、食盐、大豆油、蚝油、芝麻油
过敏原：小麦、虾、鸡蛋、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. 素馅水饺（比如这款）一共加2次冷水：加完第二次、再次开锅就熟了。（肉馅水饺加3次。）
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。