Pork and spring onion dumplings

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LARGE
$13.00

Well, we're slightly cheating here - we don't actually make these dumplings. But when someone else makes something this good, why mess with the programme? These are dumplings we'd be proud to have made ourselves - but nailing that gluten-free wrapper is a job best left to the professionals - The Golden Pig Company The filling is simple, fresh and delicious - free-range pork, shredded cabbage and spring onions. We could eat them every day.

Cabbage, free-range pork, filtered water, rice flour, onion, glutinous rice flour, spring onion, tapioca flour, millet flour, sea salt, sunflower oil, xanthan gum, potato starch, gluten-free soy sauce, pepper.
CONTAINS:
Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 LARGE (12 DUMPLINGS)
ENERGY 1,767kj
PROTEIN 13.3g
FAT TOTAL 10.2g
- SATURATED 5.1g
CARBS 65.8g
- SUGARS 3.7g
SODIUM 963.3mg
  • Large:12 dumplings per pack
Serve with a soy-vinegar dipping sauce for dunking - spike it with some freshly chopped chilli if you'd like.  You could also drop the steamed dumplings into hot chicken stock, laced with soy, with steamed chopped greens, sliced spring onions and chilli for a wonton soup.

Frozen product. Once defrosted, cook and consume within 48 hours. For best results cook from frozen.

Please note: this product contains raw pork and should be fully cooked before consumption.  

Set aside 2 teaspoons of water for each dumpling to be cooked. Lightly oil a frying pan and place on medium-high heat. When the oil is hot, turn down the heat to low-medium and place dumplings in the frypan. Add reserved water to the frypan, minding the splatter and cover with a lid. Cook for 9 minutes on low heat with the lid on. Remove lid and if any water is left, continue cooking until water has evaporated and dumplings are crispy. 

Alternatively, line a bamboo steamer with perforated baking paper and brush the base of the dumplings with a little oil. Steam dumplings for 8-10 minutes or until fully cooked.