Dan Dan Chicken Dumps
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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
- 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.
- 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.
- 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%
- 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.
- 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.
- 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%
