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!
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.
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).
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.