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Pork and Chives Dumps

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Regular price $21.99 per bag
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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

  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: 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%

  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: 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%