I hope you can advise the producer. Following my last satisfied experience with these dumplings, I am so thrill to see it return. Unfortunately, this batch is totally difference from what I had last time. The filling is now becoming a mash of unidentifiable mix unlike last batch with clearly meat fibres, fatty meat and vegetables. The Umami is completely gone although the dumpling skin is intact and pretty. I wonder if Chef Park is aware of it when she has her name on it.

We love it shallow fried with crispy bottom, its more oily and greasy because of "TungPor Pork" but its very yummy, great seasoning you don't need anymore favouring. Just that you must eat it with raw shredded Napa cabbage dressed with sesame oil and vinegar to balance the fat. Additives is minimum, really satisfying.