There’s a reason chicken dumplings keep everyone reaching for another. Chicken breast and cabbage make a generous filling, with water chestnut adding a little crunch. Put a plate in the middle, pour your favourite dipping sauce and see who gets the last one.
Servings per pack 4 · Serving size 60g
Chicken 25%, Wheat Flour, Water, Vegetable Oils, Starch, Salt, Soy, Wheat, Gluten. Filling: Cabbage, Plain Flour (Wheat Flour), Water, Water Chestnut, Garlic, Starch, Vegetable Oils, Salt, Oat Fibre, Sugar, Spices, Herbs, Sesame Oil, Soy Sauce (Water, Soya Beans, Wheat Flour), Sauce (Fish, Sesame, Soy, Mollusc, Wheat).
Fresh chicken breast. Made in Australia from at least 91% 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 dumplings in a steamer and steam for 7–9 minutes.
Add frozen dumplings to boiling water. Cook for 5 minutes, stirring gently each minute to prevent sticking. Cover and continue cooking until the dumplings float.
Cook from frozen. Follow the current physical pack if its directions differ.
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