Lamb shoulder deserves more than the usual Sunday roast. Here it meets thyme, cumin and ginger, wrapped into a dumpling made for sharing. Go golden and crisp in the pan, or keep things soft in the steamer. Either way, give the lamb lovers a heads-up.
Servings per pack 4 · Serving size 60g
Lamb shoulder 25%, Wheat Flour, Water, Vegetable Oils, Starch, Salt, Soy, Wheat, Gluten. Filling: Flour (Wheat Flour), Water, Cabbage, Onion, Ginger, Thyme, Cumin, Water Chestnut, Starch, Blended Vegetable Oil, Salt, Oat Fibre, Spices, Herbs, Sesame Oil, Soy Sauce (Water, Soya Beans, Wheat Flour), Sauces (Wheat, Fish, Sesame, Soy, Mollusc).
Fresh boneless lamb shoulder. Made in Australia from at least 88% 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 6–7 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.
Listed stockists
Find a listed Crescent stockist. Call before visiting to check products and availability.
View Find CrescentMeet the whole crew.
Optional analytics helps us improve the website. Allow it? Privacy
Analytics: off until you choose.
