This one asks you to slow down for a moment. Beef brisket, shallots, onion and ginger meet a pocket of rich soup inside the wrapper. Steam or pan-fry, let it cool a little, then take a careful first bite. Have a spoon handy for the good stuff.
Servings per pack 4 · Serving size 60g
Beef brisket 25%, Soup 36%, Wheat Flour, Water, Vegetable Oils, Starch, Salt, Soy, Wheat, Gluten. Filling: Flour (Wheat Flour), Water, Shallots, Onion, Ginger, Starch, Blended Vegetable Oil, Agaropectin, Salt, Oat Fibre, Spices, Stock, Herbs, Sesame Oil, Soy Sauce (Water, Soya Beans, Wheat Flour), Sauces (Fish, Sesame, Soy, Mollusc, Wheat Flour).
Beef brisket. Made in Australia from at least 85% Australian ingredients. Keep frozen below -18°C. Do not refreeze after thawing. Cook from frozen.
Heat a lightly oiled pan. Add frozen dumplings and brown the bases for 1–2 minutes. Add enough water to reach halfway up the dumplings, cover and cook on high for 8–10 minutes. Remove the lid, drain any remaining water and cook uncovered for another 1–2 minutes.
Place frozen soup dumplings in a steamer and steam for 6–8 minutes. Transfer each dumpling to a spoon or small dish. Carefully make a small hole to release steam, add sauce if desired, and take care because the contents will be hot.
Cook from frozen. Follow the current physical pack if its directions differ.
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