Wheat Flour, Water, Prawn (11%), Pork (9%), Cabbage, Egg (7%), Shortening (Animal), Shallots, Sugar, Canola Oil, Potato Starch, Ginger, Sesame Oil, Salt, Soy Sauce, Flavour Enhancer (621, 635), Noodle Improver, Gelatine, Emulsifying Salt (451, 450), Pepper.

Contains Gluten (Wheat), Crustacea (Prawn), Egg, Sesame, Soy.

Note: Nutritional values are based on average figures and 
on standard product formulation. Actual portion size and 
nutritional values may vary. Ingredients are subject to seasonal variation.  

Cook from frozen.

Boil: Prepare a big pot of water and bring it to the boil. Drop frozen dumplings into the boiling water and cook at high heat with out covering the pot. Stir the water gently with a ladle in a slow circular motion to prevent dumplings sticking together. Cook for 4- 5 minutes then strain before serving.

Pan Fry: Prepare dumplings by following instructions for Method 1 or 3. Transfer dumplings into a heated wok at 170ºC and add a small amount of vegetable oil and water. Cover the wok and pan fry dumplings for 2 minutes till golden brown & crispy on one side, then serve when ready.

Steam: Place a bamboo basket or plate in a wok with a metal stand underneath to raise the height of the basket/plate. Partially fill wok with water (as a guide, water should not make direct contact with dumplings when boiling). Heat water so it starts to boil then place frozen dumplings in basket/on plate, as required. Remove or add water as needed. Cook dumplings over boiling water with wok cover on for 3-4 minutes or until ready.
Note: Similar results can be also achieved by using a metal steamer. Adjust preparation method to suit.

Deep Fry: Pre-heat oil to 180ºc then deep fry frozen dumplings for 2-3 minutes or until golden brown. Drain oil and serve.

Results may vary according to cooking equipment used and portion sizes. Please adjust cooking instructions (eg. times and temperatures) as necessary.