chicken, sotong, black fungus, white dumpling skin, celery, kobis, carrot
(seasoning-gula, garam, ajinomoto ,potato starch, polygint)
12 pieces/ packet
Instruction to fry
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.