Lamb shoulder and thyme bring a hearty twist to the soup dumpling. Inside the wrapper, lamb meets shallots, onion, ginger and a pocket of rich soup. Steam or pan-fry, let it cool a little and keep a spoon close. This is a bite to take your time with.
Servings per pack 4 · Serving size 60g
Lamb shoulder 25%, Soup 36%, Filling: 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.
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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