A little parcel of comfort, with chicken breast, shallots, onion and ginger surrounding a pocket of rich soup. Steam or pan-fry and give it a moment to cool before you tuck in. A spoon underneath will help you catch every last drop.
Servings per pack 4 · Serving size 60g
Chicken 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, Herbs, Sesame Oil, Soy Sauce (Water, Soya Beans, Wheat Flour), Sauces (Fish, Sesame, Soy, Mollusc, Wheat Flour).
Chicken breast. Made in Australia from at least 86% 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 6–7 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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