CHICKEN AND MUSHROOM DUMPLINGS
Chinese Dumplings filled with chicken and mushrooms
Approximately 20 pieces per pack, 410g
Ingredients: Wheat flour, Minced Chicken (15%), Water, Chinese Mushroom (9%), Chicken Skin, Cabbage, Modified Starch, Chicken Bone Soup, Spring Onion, Onion, Ginger, Vegetable Oil, Salt, Soy Sauce [Contains:Water, Salt, Soybeans, Wheat Flour, Sugar], Gluten, Sesame Oil, Stabiliser [E452, E415, E466], Yeast Extract, Flavour Enhancer E621, 1+G.
Allergens in bold
May also contain Celery, Egg and Prawns
For the best results cook from frozen, ensure that food is cooked throughout before serving. The following times are guidelines only. The guidelines are based on 10 dumplings (Approx 200g).
BOIL: Prepare 1.5L boiling water. Remove all packaging. Place frozen dumplings into water, cook for 7 minutes, stirring occasionally. Remove dumplings from the water before serving.
PAN FRYING: Lightly spread two teaspoons of oil in a frying pan on medium heat.Remove all packaging. Evenly place the frozen dumplings int the pan and add enough water to cover halfway up to the dumplings. Cover the pan for a further 8-10 minutes until the water is almost evaporated.
STEAM: Place a plate in the middle steamer on a high heat. Lightly spread one teaspoon of oil on the plate. Remove all packaging. Place the dumplings on to the plate and steam it for 15-20 minutes.
DEEP FRY: Preheat oil into 160C. Remove all packaging. Deep fry the dumplings for 5-6 minutes until they turn to brown colour.