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Traditionally lamb from northern China is as tasty and unique as their counterparts in New Zealand or Ireland. Lamb is a popular meat source in China, and Chinese consumers are forever eating this meat in the cold winters of China providing great bodily warmth. With a combination of coriander, carrot and hints of ginger, this dumpling provides a zesty tang to any palate.
Dumplings can be boiled in hot water, steamed in a basket or lightly pan fried for a satisfying meal. Why not create an authentic Asian experience with some Dark Vinegar or Chilli Oil dip for that mouth watering appeal.
Dumplings are packed in 12’s. Because the dumplings are hand made, they may vary in appearance and weight slightly. The pack size is approximately 300g.
Lamb with Carrot & Coriander dumplings can be frozen. Add 2 more minutes to the cooking time. Once frozen, it is advised to consume within 4 weeks.
|Filling Ingredients: Lamb, Carrot, Spring Onion, Coriander, Light Soy Sauce, Sesame Oil, Ginger, Potato Starch, Chicken Stock, Salt, Sugar, Egg, Rice Wine.|
|Pastry Skin Ingredients: Wheat Flour, Water, Maize Starch.|
|Nuts & Allergens: Sesame Oil, Light Soy Sauce, Wheat Flour, Egg.|
|1||Add water into a medium sized saucepan filling 2/3 of the pan and bring to a boil on a high heat.||Use a non-stick pan with a lid and heat on medium heat for a minute. Add 1-2 tablespoons of cooking oil (preferably not olive oil) into the pan. (Ensuring not to overheat the oil and enough to coat the base of the dumplings)||Boil a pan of water. Bring it to boil on a high heat.|
|2||Carefully add the dumplings into the boiling water and stir occasionally to ensure the dumplings do not stick to the pan. Boil on a high heat for 3 minutes.||
Before the oil starts to heat up, place the dumplings into the pan and cover with a lid. After 3 minutes of cooking or until the base of the dumpling turns crispy, remove the lid from the pan ensuring not to burn yourself and carefully pour 4 tablespoon (40ml) of cold water into the pan and immediately recover with a lid for 2-3 minutes. Always take extra care when adding water into a hot pan of oil.
|Carefully place a bamboo steamer on top of the boiling pan. Cut a sheet of greaseproof baking paper with punched holes and add into the steamer basket. Place the dumplings onto the paper and cover with a lid.|
|3||Once the water is boiling again, add about 50ml of cold water and bring to a boil again.||Maintain a medium heat and cook until dumpling base is golden brown and soft on top. Shift the pan a few times to evenly cook the dumplings.||Allow the pan to continuously boil for at least 7 minutes if cooking from chilled. From frozen cook for at least 8 minutes.|
|4||Simmer for a further 2mins over a low heat. Your dumplings are now perfectly cooked.||Carefully remove the dumplings from the pan and leave for a minute to cool.||Carefully take the steamer basket off the pan. Use a tea towel or similar.|
|5||Use a metal colander to carefully drain off the hot water and leave the dumplings to stand for a minute to allow for the excess water to drain.||Your dumplings are now ready to eat. Enjoy your dumplings with Chilli Oil or Red Vinegar dips. Always take care when eating hot food.||Use care when picking out the dumplings from the basket. To enhance your taste experience, use chilli oil or vinegar for added flavour.|
|6||Your dumplings are now ready to eat. Enjoy your dumplings with Chilli Oil or Red Vinegar dips. Always take care when eating hot food.|