Dumplings & Dim Sum
Chicken & Chinese Cabbage Dumplings
白菜雞肉餃
Boil 12 minutes from frozen · 12–15 pieces per pot
In the pack
- ◆Chicken
- ◆Chinese cabbage
- ◆ginger
- ◆spring onion
- ◆wheat flour wrapper
You'll need
- ◆Black vinegar
- ◆soy sauce
- ◆chilli oil
The method
- 1
Fill a large pot with water and bring it to a rolling boil.
- 2
Slide the dumplings in — no more than 12–15 pieces — and stir once so they do not stick to the base.
- 3
When the water returns to the boil, pour in 1½ cups of cold water.
Timer 3:00Pour in 1½ cups of cold water now - 4
Wait for the second return to the boil, then add another 1½ cups of cold water.
Timer 3:00Pour in 1½ cups of cold water now - 5
Boil until the dumplings float and the skins turn glossy — around 12 minutes from the start.
Timer 5:00 - 6
Strain well and serve with black vinegar, soy and chilli oil.
Drain well before serving
Did you know
Chinese cabbage is 95% water — that is where the juice inside a boiled dumpling comes from, not added stock.
Allergens
Contains gluten, soy, sesame. Ingredients and allergens are listed per dish, but our meals are prepared in a commercial kitchen that also processes fish, milk, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites — we cannot guarantee any dish is free of them.
Keeping it
Refrigerate at 4°C and cook within three days. Meals freeze for up to three months; once thawed at 4°C, cook or reheat to 70°C and eat within 24 hours.