Cooking Instructions

  • Cook from frozen, do not defrost.

    Meat dumplings are raw and need to be cooked through. Do not pull dumps apart, the dough will break. Cook as instructed and they will separate when they are cooked.

    Boiling Prep Time: 8 mins
    1. Bring a large pot of water to a rolling boil on high heat.
    2. Drop the dumps and stir. Don’t let them stick to the bottom of the pot.
    3. Turn the heat down to medium heat and gently simmer for 6-7 mins. Rapid or a rolling boil will break them.
    4. Scoop and drain off all excess water.
    Pan-Fry Prep Time: 10-15 mins
    1. Pre heat a non-stick pan with a thin layer of vegetable oil on medium heat.
    2. Once the oil is heated, add dumps bottom down and let them brown evenly.
    3. Add 200ml water to the pan and cover the pan with a fitted lid to steam and boil.
    4. Lift the lid after 6 mins and slowly cook the water away.
    5. Cook the bottoms until they’re crispy and golden or dark brown.
  • Cook from frozen, do not defrost.

    Meat wontons are raw and need to be cooked through. Do not pull wontons apart, the dough will break. Cook as instructed and they will separate when they are cooked. Eat it with your favourite noodles, vegetables, or ponzu.

    Boiling Prep Time: 8 mins
    1. Bring a large pot of water to a rolling boil on high heat.
    2. Drop the wontons and stir. Don’t let them stick to the bottom of the pot.
    3. Turn the heat down to medium heat and gently simmer for 6-7 mins. Rapid or a rolling boil will break them.
    4. Scoop and drain off all excess water.
  • Cook from frozen, do not defrost.

    Prep Time: 20 mins
    1. Submerge the Zongzi into a pot of simmering water and cook for 17 mins.
    2. Remove and drain excess water.
    3. Cut strings and pull the bamboo leaves back.
    4. Traditionally, it’s eaten with a little caster sugar or soy sauce.
  • Cook from frozen, do not defrost.

    Prep Time: 4-6 mins
    1. Heat up a non-stick pan on high heat.
    2. Cut flavoured oil (smaller pack) and squeeze into the pan. Heat until oil begins to smoke.
    3. Cut the rice pack open and pour it into the pan. Toss or move the rice around to coat evenly. Cook on high for 90 seconds, toss or mix half-way to fry all sides of the rice.
    4. Open the flavour pack (bigger pack) and push the rice to one side. Pour contents into the pan. Wait 15 seconds and begin to toss the pan and mix.
    5. When the rice is coated with the flavour mix and the soy is beginning to char on the rice (approximately 1 min), it's ready to eat.
    It doesn’t need to end here.
    You can add a fried egg on top or veggies like edamame, scallions, and bok choy. You can also take the rice and steam it. The oil and garnish can be sauted off together and used as a topping to give you a completely different dish.
  • Cook from frozen, do not defrost.

    Prep Time: 10-15mins
    1. On low heat, gently melt the contents until fully defrosted. DO NOT pull the pork belly apart or defrost on high heat.
    2. Once all liquid has defrosted and pork has separated, cook on high heat for 1 min to boil the sauce and glaze the pork belly.
    3. Plate in a shallow bowl.
    4. Best enjoyed with plain steamed rice.
  • Bake from frozen, do not defrost.

    Prep Time: 15 mins
    1. Pre-heat oven to 176C (340F) and place the taiyaki into the oven (sheet tray with foil or parchment paper). Bake for 15 mins.
    2. Enjoy immediately.
  • Best enjoyed with wontons as dipping sauce.

    It's a sauce that is subtle but flavourful. Compliments but doesn’t boast. You can also add a little water to sauce to create a light broth for the wontons or noodles.
  • This sauce is a staple in my family and can be used for a variety of things.
    These are some of the ways I’ve used it over the years.

    Dipping sauce: For the dumplings. If you’re not a fan of dipping, the sauce can be poured over the dumplings when they’re still hot, so the flavours can be absorbed.

    Noodle sauce: It can be tossed into a bowl of hot or cold noodles for a kick of flavour. Or add a little to an existing soup or chicken stock.

    Perfect marinade: Add it to chicken when you’re pan frying. Marinate fish for steaming or pork chops for the BBQ. Note: There is sugar and soy, so anything marinated will caramelize beautifully but long exposure to high heat/direct fire will burn quickly. The vinegar will help tenderize and flavour the meat!

    Stir-fry veggies: Add it when the vegetables are beginning to soften and toss on high heat to get a burst of flavour.

    Optional: Although the dipping sauce is bright red and contains dry chilli, they are more for fragrance. If you want a kick add your favourite fresh chilli or samball for some heat!
  • Open the jar and put it on everything.

    Eggs. Bagels. Rice. Asparagus. Lobster. Noodles. Salmon. Roasted Carrots. Wontons. Fries. Apples. Chicken. Broccoli. Pork. Popcorn. Beef. Pomelo. Your worst nightmares. Dumps. Fried Rice. Make a vinaigrette. Yakiniku. Avocado. Ribs. Rapini. Spinach. Tuna sashimi. Peaches. Cole Slaw. Cauliflower. Duck. Pasta. Pumpkin. Soup. Mackerel. Tomatoes. Salsa. Olives. Roasted Potatoes. Shrimp. Pizza. Tofu. Make a compound butter. Mango. Kale chips. Bread sticks. Hot Dogs. Bacon. Mashed potatoes. Green beans. Meatballs. Cantaloupe. Roasted Pork. Yakitori.

 


 

Storage:
Upon receiving your order, please wipe down all bags and sauce before introducing them to your private space.
  • Frozen items go directly to the freezer until you’re ready to cook and can be kept up to 2 months.
  • Sauces should be refrigerated until you’re ready to use and can be kept up to 2 months.
  • Pantry items should be stored away from direct sunlight, moisture, and can be kept up to 3 month.
Frozen dumps, rice, pantry, and sauces do not necessarily go bad or become unsafe to eat but integrity and flavour of the product will diminish after suggested dates.