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Beef Teriyaki Dumps

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Regular price $21.99 per bag
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This dump is a celebration of the delicious sweet soy glaze on beef. Here's to bulgogi, teriyaki, and Mongolian beef. Enjoy it pan-fried, knowing that all the sauce you need will be inside this pillow of goodness. (18 pieces freshly frozen)

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Ingredients: Beef, Sesame (oil, seeds), Scallion, Carrots, Garlic, Ginger, Pear, Cabbage, Vinegar, Flour, Water, Salt, Sugar, Honey, Spices.

Contains: Wheat,  


Cooking Instructions

  1. Cook from frozen, do not defrost. Meat dumplings are raw and need to be cooked through. Do not pull dumps apart, the dough will break. Cook as instructed and they will separate when they are cooked.  
  2. Boiling Prep Time: 8 mins. (1) Bring a large pot of water to a rolling boil on high heat. (2) Drop the dumps and stir. Don’t let them stick to the bottom of the pot. (3) Turn the heat down to medium heat and gently simmer for 6-7 mins. Rapid or a rolling boil will break them. (4) Scoop and drain off all excess water.  
  3. Pan-Fry Prep Time: 10-15 mins. (1) Pre-heat a non-stick pan with a thin layer of vegetable oil on medium heat. (2) Once the oil is heated, add dumps bottom down and let them brown evenly. (3) Add 200ml water to the pan and cover the pan with a fitted lid to steam and boil. (4) Lift the lid after 6 mins and slowly cook the water away. (5) Cook the bottoms until they’re crispy and golden or dark brown.

Ingredients

Ingredients: Beef, sesame (oil, seeds), scallion, carrots, garlic, ginger, pear, cabbage, vinegar, flour, water, salt, sugar, honey, spices.

Contains: Wheat.

Nutrition Info

Per 1/3 serving (250g)

Ingredient

Amount

% DV

Calories

390

Fat

22g

28%

Saturated Fat

8g

40%

Trans Fat

1g

Carbohydrates

26g

Fibre

1g

4%

Sugars

9g

9%

Protein

20g

Cholesterol

70mg

Sodium

560mg

24%

Potassium

330mg

8%

Calcium

50mg

4%

Iron

2.6mg

15%

  1. Cook from frozen, do not defrost. Meat dumplings are raw and need to be cooked through. Do not pull dumps apart, the dough will break. Cook as instructed and they will separate when they are cooked.  
  2. Boiling Prep Time: 8 mins. (1) Bring a large pot of water to a rolling boil on high heat. (2) Drop the dumps and stir. Don’t let them stick to the bottom of the pot. (3) Turn the heat down to medium heat and gently simmer for 6-7 mins. Rapid or a rolling boil will break them. (4) Scoop and drain off all excess water.  
  3. Pan-Fry Prep Time: 10-15 mins. (1) Pre-heat a non-stick pan with a thin layer of vegetable oil on medium heat. (2) Once the oil is heated, add dumps bottom down and let them brown evenly. (3) Add 200ml water to the pan and cover the pan with a fitted lid to steam and boil. (4) Lift the lid after 6 mins and slowly cook the water away. (5) Cook the bottoms until they’re crispy and golden or dark brown.

Ingredients: Beef, sesame (oil, seeds), scallion, carrots, garlic, ginger, pear, cabbage, vinegar, flour, water, salt, sugar, honey, spices.

Contains: Wheat.

Per 1 Serving 175g

Ingredient

Amount

% DV

Calories

390

Fat

22g

28%

Saturated Fat

8g

40%

Trans Fat

1g

Carbohydrates

26g

Fibre

1g

4%

Sugars

9g

9%

Protein

20g

Cholesterol

70mg

Sodium

560mg

24%

Potassium

330mg

8%

Calcium

50mg

4%

Iron

2.6mg

15%