Prawn Pork and Chive Dumplings

Size Guide

Prawn Pork and Chive Dumplings, We have fresh Australian prawn, fresh pork and mint it, fresh garlic chive clean and chop, garlic mix all the ingredients together then add seasoning salt, natural brewed soy sauce, olive oil, sesame oil, black pepper, a bit of sugar to form the filling. The dough-plain flour, water mix well and resting then roll into dumpling pastry, one by one hand wrapping to form a dumpling.

We made very successful Pork and Chive Dumplings here in FoodSt and today our new dumpling-Prawn Pork and Chive Dumplings is the upgrade version of what we already have. It's more delicious, more tasty when we add the prawn. We love this so much and want to bring them here to share with everybody and hope you will love them too.

 

Contains: Sesame seeds and sesame seed products (eg tahini), Soybeans and soybean products (eg Miso, soy milk etc), Cereals containing gluten and their products including wheat, rye, barley, oats, spelt, Prawn

Ingredients: Plain Flour, Prawn, Pork, Chive, Salt, Sugar, Black pepper, Olive Oil, Sesame Oil, Soy Sauce

Reheating Instructions: 

1. Boiling Dumpling
In a pan with boiling water, add frozen dumplings then on a high heat bring the dumplings to boil then add one cup of cold water (to prevent dumping skin falling a part) and bring it to boil again then turn off the hit and ready.
2. Pan frying Dumpling
Heat up the pan add some oil. Bring in the frozen Dumpling then add 1/2 cup of water, close the lid until the water is gone and the Dumpling becomes golden brown. Ready to eat.
3. Steaming
In a pot add cold water and bring them to boil on high heat. Lay frozen dumplings and steam for 15-20 minutes

About your cook, Iris

Hi, I'm Iris. I'm originally from Cambodia. My first memory of connecting with food was when I was little and my mum was always busy in her shop, so she left the house work and cooking to me. As the eldest child in the family, I had to learn to cook and did the shopping as guided by mum. I remember I learnt to cook my first curry chicken when I was just 12 years old. At first, I wasn't sure that I loved cooking because it was like a duty to me. Cooking really inspired me when I had my own kids. I'm a mum of three and my husband and kids love my food, this has inspired me the most and allows me to learn more about different foods and always cook with love. 

I learnt to make the real Chinese dumpling pastry from my mother in law and this is now the all time food for my family because they absolutely love it and the best things is we can pre-make them and keep them in the freezer.  I hope I can make my family style dumplings for you just as I make for my family. 

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Portion Sizing Information

 

As a guide:

Protein per serve = 150 - 200g 
Total Weight per serve = 300 - 400g
Anything less than these weights are tagged as "LIGHT MEALS"

To help you decide on portion sizing:

 1 Adult 1 Serving
2 Adults 2 Servings
2 Adults & 2 Children under 10  3 Servings
2 Adults, 1 Child under 10 and 1 Older Child 3 Servings