Pork and Chive Dumplings
Sharing authentic Asian food is my passion-if you’ve seen me on TV, bought my Cook Books or visited my famous Cooking School, you will know why I was inspired to create this beautiful range of Japanese Gyoza dumplings.
These are my family recipes - I have kept them authentic, carefully balancing the flavours and selecting the best ingredients to capture their true tastes, with a burst of flavour in the mouth.
Wheat flour, water, pork (19%), cabbage, soybean oil, sesame oil (contains sesame, soy), chives (1%), soy sauce (contains wheat, soy), salt, onion, oyster sauce (contains fish, wheat, flavour enhancers (621,635), colour (150d)), sugar, ginger, spice.
Contains: Gluten (wheat), sesame, fish (shellfish) & soy. May contain traces of crustacean.
Line a steamer with baking paper, place frozen dumplings and cover with lid. Bring water to boil and reduce to medium high heat. Steam dumplings for 10-12 minutes until completely cooked through.
Heat non-stick frying pan with 1 tbsp of vegetable oil. Place dumplings and add water (just to cover half of the height of the dumplings). Cover and bring to water to a boil. Cook on medium high heat until the water has evaporated (8-10 minutes). Remove lid and cook until golden and completely cooked through.
Cook frozen dumplings in a large pot with boiling water for 8-10 minutes until completely cooked through. Remove the dumplings and serve hot.