Han Dian Purple Xiao Long Bao Soup Dumplings (Butter Chicken) 20Pcs / 紫色小籠包(奶油雞肉) 20個 400g

Tender chicken and butter wrapped in thin, translucent skin coloured with beetroot and steamed to perfection. Juicy and savoury, a creative twist on a classic Taiwanese dumpling. Conveniently bite‑sized yet densely packed with succulent pork filling, each dumpling delivers a satisfyingly meaty mouthful. You still receive 20 pieces / 400 g – the same overall weight as standard retail packs – but with more filling and less pastry. Hand‑crafted to weigh roughly 25–28 g each (the 20 pcs / 400 g statement reflects the average), so slight variation is natural. Cooking Instructions: 1. Do not defrost the xiao long bao. 2. Place 6-8 pieces on a steaming plate with oil, leaving space between each piece. 3. Add 180ml of hot water to the steamer and cook for 5-6 minutes. 4. Open the lid, and cook for an additional 5-6 minutes. Adjust steaming time for smaller portions. 嫩雞肉與奶油包裹在加入甜菜根上色的薄透麵皮中，蒸至完美。多汁鮮香，為經典台灣小籠包帶來創意改良版本。尺寸精巧，一口即可享用，但內餡豬肉比例更高，紮實飽滿、肉香濃郁。20顆 / 400 g與市售相若，重量集中於餡料，滿口皆是實在的滿足。每顆手工製作，重量約25–28 g；標示為20顆 / 400 g為平均值，少許誤差屬自然現象。 烹調方法： 1. 請勿解凍小籠包。 2. 在蒸盤上放6-8顆，塗上一點油並保持間距。 3. 加入180毫升熱水，用中火蒸煮5-6分鐘。 4. 打開鍋蓋後再蒸5-6分鐘。份量減少時可調整蒸煮時間。