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 chicken, shredded cabbage and a hit of lemongrass. We could eat them every day.

Cabbage, free-range chicken, filtered water, rice flour, glutinous rice flour, onion, tapioca flour, millet flour, sunflower oil, lemongrass, xanthan gum, sea salt, potato starch, gluten-free soy sauce, pepper.

Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
ENERGY 1767kj
CARBS 65.8g
- SUGARS 3.7g
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 chicken 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.