chicken, sotong ,spring onion, carrot, wonton skin
(seasoning - gula, garam, ajinomoto, potato starch, polygint)
20 pieces/ packet
Instruction to steam
1. Thaw the Dim Sum
2. Heat oil to medium-high
3. Put in the Dim Sum for frying a few pieces at a time
4. Once they turn "golden brown" and float to the surface, they are cooked.