Laoban Pork Soup Dumplings (8 oz)
Berkshire pork, Chinese chives, rich aromatic broth. No preservatives. All natural (No artificial ingredients, minimally processed). Undeniably delicious. Made from scratch. We love dumplings. Laoban Dumplings got its start as a humble dumpling shop in Washington, DC. After teaching English in China, Patrick Coyne linked up with Tim Ma, a Michelin-awarded chef, to create a modern take on classic Chinese dumplings. Laoban means boss in Chinese, and Laoban Dumplings pays homage to the bosses of Chinese dumpling shops. We're crafting delicious dumplings from scratch using all-natural (No artificial ingredients, minimally processed), premium ingredients. We hope you love our dumplings as much as we do! U.S. inspected and passed by Department of Agriculture. Say hi! hello(at)laobandumplings.com. Instagram. (at)laobandumplings. Open your camera & scan to see chef Tim Ma show how to cook our dumplings!
Ingredients: Filling: Berkshire Pork, Water, Chinese Chives, Shaoxing Wine, Soy Sauce (Water Soybeans Wheat Salt), Sesame Oil, Sugar, Ginger, Garlic, Gelatine, Kosher Salt, Spices, Carrots, Onion, Celery. Dough Wrapper: Unbleached Wheat Flour, Water, Potato Starch, Kosher Salt, Canola Oil, Lye Water Contains: Soybeans, Wheat, Sesame, Celery
Directions for use: Directions: Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cooking Instructions: Steamed: Bring water to a rolling boil. Line steamer with parchment paper or oil. Place dumplings on steamer and steam for 8 min. Pan-Fried: 1. Heat 2 tbsp oil in pan over medium-high heat, place dumplings in pan. 2. Add enough water to cover dumplings halfway up, cover and cook for 5 mins. 3. Remove cover and keep cooking till water evaporates & bottoms are brown, about 5 mins. Keep frozen. Storage recommendation: Keep frozen.
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