FUJIAN TARO DUMPLING WITH 13 SPICES DARK SCALLION OIL SAUCE

LEARN • COOK • SHARE • ENJOY

Local, seasonal fresh produce meets traditional Chinese recipes. The food we prep is local, traditional, and cultural.

READY TO COOK – KEEP FROZEN DO NOT THAW – COOK THOROUGHLY

BEST CONSUMED WITHIN TWO WEEKS AFTER PURCHASE

**CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISH, EGGS, OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS**

Package:

  • Pre-packed and ready-to-cook

  • 15 min. prep time

  • Recommend one bag as a side dish.

Main Ingredients:

  • Sweet potato starch (50%), taro root (40%), wheat flour (10%) dough

  • Chicken, taro, cauliflower, scallion, ginger & scallion water, peppercorn water, black peppercorn, salt and sugar.

  • Contain soy, and wheat.

STORAGE TIP: Store your dumplings in a freezer until you are ready to cook.

COOKING TIP: Boil frozen; use a pot that has enough space for dumplings to float around.

BOIL DIRECTIONS - RECOMMENDED

1: ADD - 5 cups of cold water to a pot.

2: TURN – heat to MEDIUM to HIGH.

3: PLACE – 10 frozen dumplings into the pot and let them cook until they are floating on the surface (about 4 minutes).

4: ADD – 1/2 cup of cold water when the dumplings are floating on the surface and let them cook until they are floating again (about 1 min).

5: REMOVE– pot from heat and string dumplings to a bowl.

6: ADD– 13 spices dark scallion oil to dumplings.

7: ADD - heated stock of your choice and make it a wonton soup meal (optional).

8: DEVOUR and ENJOY.