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Dan Dan Chicken Dumps

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Regular price $21.99 per bag
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The iconic street food in a dump. Sesame paste, Sichuan peppercorn, and chicken blend together for a creamy, spicy, and slightly smoky taste. For a bigger adventure, try them with the yuzu ponzu sauce! (18 pieces freshly frozen)

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Ingredients: Chicken, sesame (paste, oil, seeds), scallion, cilantro, garlic, ginger, chili, nappa cabbage, rice wine vinegar, flour, water, salt, 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: Chicken, sesame (paste, oil, seeds), scallion, cilantro, garlic, ginger, chili, nappa cabbage, rice wine vinegar, flour, water, salt, spices.

Contains: Wheat.

Nutrition Info

Per 1/3 serving (250g)

Ingredient

Amount

% DV

Calories

290

Fat

13g

17%

Saturated Fat

3g

15%

Trans Fat

0g

Carbohydrates

19g

Fibre

1g

4%

Sugars

1g

1%

Protein

23g

Cholesterol

100mg

Sodium

1190mg

52%

Potassium

680mg

15%

Calcium

80mg

6%

Iron

3.1mg

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: Chicken, sesame (paste, oil, seeds), scallion, cilantro, garlic, ginger, chili, nappa cabbage, rice wine vinegar, flour, water, salt, spices.

Contains: Wheat.

Per 1 Serving 174g

Ingredient

Amount

% DV

Calories

290

Fat

13g

17%

Saturated Fat

3g

15%

Trans Fat

0g

Carbohydrates

19g

Fibre

1g

4%

Sugars

1g

1%

Protein

23g

Cholesterol

100mg

Sodium

1190mg

52%

Potassium

680mg

15%

Calcium

80mg

6%

Iron

3.1mg

15%