The garden vegetable dumpling, with our trademark all-natural green color, bursts with flavor yet maintains a crunchy freshness that has made it a favorite for vegetarians and carnivores alike. This dumpling is completely vegan and pares perfectly with our Fresh Lime-Soy sauce!
Ingredients
Filling: Cabbage, carrots, celery, bean thread noodles (mung beans, water), Thai basil, ginger, garlic, naturally brewed soy sauce (water, wheat, soy beans, salt), sugar, salt, white pepper, sesame oil, agar-agar. Wrapper: All-purpose flour (wheat flour, niacin, reduced iron, thiamin, riboflavin, folic acid), water, salt, organic liquid chlorophyll (isotonic water, organically grown alfalfa leaves). Sauce: Naturally brewed soy sauce (water, wheat, soy beans, salt), white vinegar, water, sugar, fresh lime juice, garlic and spices.
Cooking Instructions:
ONLY STEAM or PAN FRY
Steamed & Pan-Fry in One Step:
- Do not defrost. Heat approximately 1.5 tablespoons of oil in a medium size non-stick frying pan over high heat.
- Carefully place frozen dumplings flat side down into frying pan & cook for 30 seconds.
- Add 1.5 cups of water (not more than half the height of dumplings) and cover, cook on high heat approximately 8-10 min, or until water evaporates & the bottom of dumplings turn golden brown (if you prefer, you may steam them first then fry them until bottom of the dumplings become golden brown).
To Steam:
Do not defrost. Place frozen dumplings on lightly oiled strainer, flat side down 1/2 inch apart (using PAM just makes it easier) over pot of water OR a layer of wide leaf greens, like iceberg lettuce, Romaine lettuce or Napa cabbage. Steam for 8-10 minutes.
“DON’T BOIL”
