STICKY RICE DUMPLING

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 – COOK THOROUGHLY

BEST CONSUMED WITHIN THREE DAYS 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

• Recommended one bag as a side

Main Ingredients:

• Bamboo leaves, sticky rice

• Honey red dates or five-spiced peanuts filling (V)

• Pork belly, Chinese cooking wine, soy sauce, sesame oil, salt and sugar.

• Contain peanut, soy and wheat

STORAGE TIP: Store your sticky rice dumplings in a freezer if you do not plan to cook them within three days after purchase; the food should keep for up to three weeks if frozen; steam or boil frozen when you are ready.

COOKING DIRECTIONS - RECOMMENDED

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

2: PLACE – frozen sticky rice dumplings into the cold water

3: COOK – in MEDIUM to HIGH heat and bring it to a boil and until the rice dumplings are soft inside out (about 7-10 mins; adjust time as needed).

4: REMOVE – pot from heat and let sit for 3 minutes.

5: STRAIN – the sticky rice dumplings from the pot and plate them to cool down.

6: UNWRAP – the sticky rice dumpling bamboo leaves (leaves are not eatable).

7: ENJOY – the sticky rice fillings.