Ingredients: Wheat Flour, Bok Choy (29%), Pork (22%), Shepherd’s Purse (14%), Water, Starch, Cabbage, Spring Onions, Onions, Rapeseed Oil, Sesame Oil, Ginger, Salt, Sugar, Dark Soy Sauce, Gluten, Flavour Enhancers (E621, E627, E635), Stabilisers (E451, E415, E1442, E401), Hydrolysed Vegetable Protein (Soya, Maize), Yeast Extract, Spice.

How to cook:

For best results cook from frozen. All appliances are guiltiness only. Ensure the dumplings are thoroughly cooked and piping hot before serving.

Boil - 1. Bring 1.5 L water to boil. 2. Remove all packaging. 3. Place dumplings into boiling water, and cook for 6 minutes, stirring occasionally. (22 dumplings, approx. 400g)

Shallow Fry - 1. Lightly spread two teaspoons of oil in a frying pan and heat. 2. Remove all packaging. 3. Place the dumplings in the pan for 5 minutes, stirring continuously. 4. Add enough water to half cover the dumplings. 5. Cover the pan and simmer for further 5 minutes. (5 dumplings, approx. 100g)

Steam - 1. Prepare a steamer, place a plate in the middle and heat the steamer. 2. Lightly spread one teaspoon of oil on the plate. 3. Remove all packaging. 4. Place the dumplings on to the plate and steam for 15-20 minutes. (5 dumplings, approx. 100g)

Deep fry - 1. Preheat oil into 160C. 1. Remove all packaging. 3. Deep fry the dumplings for 5-6 minutes, until they turn to golden colour. (5 dumplings, approx. 100g)