Meet Lamb.
Made with fresh boneless lamb shoulder, thyme and cumin.
Lamb Dumplings
Lamb shoulder wrapped up and ready for the pan, steamer or pot.
240g · Approximately 12 dumplings · 4 servings per pack
- Halal
- Dairy free
- Egg free
- Nut free
- Non-GMO
- Australian made
Nutrition facts
- Energy
- 504kJ (121Cal)
- 841kJ (201Cal)
- Protein
- 3.9g
- 6.4g
- Total fat
- 5.5g
- 9.2g
- Saturated fat
- 2.1g
- 3.5g
- Carbohydrate
- 13.8g
- 23g
- Sugars
- 2.7g
- 4.5g
- Sodium
- 319mg
- 532mg
Servings per pack 4 · Serving size 60g
Ingredients
Skin (33%): Wheat Flour, Water, Vegetable Oils, Starch, Salt, Soy, Wheat, Gluten. Filling: Lamb (25%), 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.
Contains
- Gluten
- Wheat
- Fish
- Mollusc
- Sesame
- Soy
Cook them your way.
Pan fry
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.
Steam
Place frozen dumplings in a steamer and steam for 6–7 minutes.
Boil
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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