Pork and Chives Dumps
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Pork and chives are a classic combination, and delicious all year round. These dumps are perfect for boiling or pan-frying. (18 pieces freshly frozen)
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Ingredients: Ground pork, Wheat flour, Water, Cabbage, Chives, Salt, Ginger, Garlic, Shaoxing rice wine, Salt, Sugar, White pepper.
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: Ground pork, Wheat flour, Water, Cabbage, Chives, Salt, Ginger, Garlic, Shaoxing rice wine, Salt, Sugar, White pepper.
Contains: Wheat.
Nutrition Info
Per 1/3 serving (250g)
Ingredient
Amount
% DV
Calories
260
Fat
16g
21%
Saturated Fat
6g
30%
Trans Fat
0g
Carbohydrates
12g
Fibre
1g
2%
Sugars
0g
0%
Protein
14g
Cholesterol
55mg
Sodium
530mg
23%
Potassium
240mg
6%
Calcium
20mg
2%
Iron
1.4mg
8%
- 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: Ground pork, Wheat flour, Water, Cabbage, Chives, Salt, Ginger, Garlic, Shaoxing rice wine, Salt, Sugar, White pepper.
Contains: Wheat.
Per 1 Serving 210g
Ingredient
Amount
% DV
Calories
260
Fat
16g
21%
Saturated Fat
6g
30%
Trans Fat
0g
Carbohydrates
12g
Fibre
1g
2%
Sugars
0g
0%
Protein
14g
Cholesterol
55mg
Sodium
530mg
23%
Potassium
240mg
6%
Calcium
20mg
2%
Iron
1.4mg
8%