Dumpling Skin

Shelf Life : 2 months (Chilled Condition 0 – 4 Degree Celsius (°C). )

Weight : 40 packs (25 sheets per pack)/carton

Ingredients : Wheat Flour, Soft Water, Salt, Tapioca Starch, Oil, Soy Lecithin.

Cooking Instructions:

  1. Prepare the filling. Mix with mince, shredded vegetables, sesame oil or soy sauce, ground pepper, corn starch and water.
  2. Dry your hands. Place a dumpling skin on hand and put a teaspoonful of the mix (vegetables or meats) in the centre of the wrapper.
  3. Brush the top half of the edge of the dumpling skin with water.
  4. Make a semicircle by folding the skin with contents in half.
  5. Use finger to pinch the open side of the skin together and seal the top.