Made with free-range chicken, cabbage, shallots and lemongrass the flavours come together giving you a fresh and light gourmet dumpling. They go from freezer to plate in less than 10 minutes which make it the ideal quick, nutritious and delicious meal or finger food. To have on it’s own, with your favourite dipping sauce, or with a side of veggies or noodles. They are also gluten, dairy, egg, nut and sesame sensitive ! My kids ask for these "pockets of goodness" all the time.
Preparation (cook from frozen): Steam: Step 1 - Bring water to boil in steamer Step 2 - Brush oil on dumpling bases Step 3 - Steam 8-10mins
or Pan Fry: Step 1 - Set aside 2 teaspoons of water per dumpling to be cooked. Step 2 - Lightly oil the pan (medium heat) Step 3 - When hot, place dumplings in pan (low heat) Step 4 -Immediately add water and cover Step 5 - Cook 9mins, lid on at low heat Step 6 - Remove lid, continue cooking until water has evaporated. Panty Essentials 🍳 Cooking Oil
Cooking is a big part of my culture. Growing up, my family has always shared recipes, and passed on traditions which I now share with my children. My youngest daughter has several allergies and intolerances to certain ingredients and so making food using different ingredients not only provides me with a challenge, it also keeps things interesting coming up with new flavours and recipes.