Meet Lamb Soup.
Made with boneless lamb shoulder and rich soup for a seriously juicy bite.
Lamb Soup Dumplings
Lamb and rich soup tucked into one seriously juicy dumpling.
240g · Approximately 12 dumplings · 4 servings per pack
- Halal
- Dairy free
- Egg free
- Nut free
- Non-GMO
- Australian made
Nutrition facts
- Energy
- 446kJ (107Cal)
- 744kJ (178Cal)
- Protein
- 4g
- 6.7g
- Total fat
- 3.9g
- 6.6g
- Saturated fat
- 1.3g
- 2.2g
- Carbohydrate
- 13.7g
- 22.8g
- Sugars
- 1g
- 2.2g
- Sodium
- 245mg
- 409mg
Servings per pack 4 · Serving size 60g
Ingredients
Skin (45%). Filling: Lamb (30%), Soup (20%). Flour (Wheat Flour), Water, Shallots, Onion, Ginger, Thyme, Starch, Blended Vegetable Oil, Agaropectin, Salt, Spices, Stock, Herbs, Sesame Oil, Soy Sauce (Water, Soya Beans, Wheat Flour), Sauces (Fish, Sesame, Soy, Mollusc, Wheat Flour).
Boneless lamb shoulder. Made in Australia from at least 85% 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 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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