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EDAMAME DIM SUM, PACKAGED WITHIN A TRAY WITH FILM LID WITHIN A CARDBOARD SLEEVE.

EDAMAME DIM SUM, PACKAGED WITHIN A TRAY WITH FILM LID WITHIN A CARDBOARD SLEEVE.

CHINESE STYLE STUFFED FROZEN VEGETABLE DUMPLING, UNCOOKED. INGREDIENTS : SHANGHAI BOK CHOI 32%, WHEAT FLOUR, WATER, SHITAKE MUSHROOM 7%, TOFU SKIN 6% (SOY BEANS, WATER), PEANUT OIL, SUGAR, GINGER, SALT, SESAME OIL, FLAVOUR ENHANCER. MANUFACTURING PROCESS : 1) PREPARE THE DOUGH, 2) MAKE THE DOUGH INTO SMALL CIRCULAR DISCS, 3) ROLL EACH PIECE INTO A CIRCULAR WRAPPER, 4) INSERT THE VEGETABLE FILLING INTO THE WRAPPER AND SHAPE THE DUMPLING. 5) BLAST FREEZE AND PACKAGE.

UNCOOKED CELERY AND TOFU SKIN DUMPLINGS CONTAINING CELERY, WHEAT FLOUR, WATER, SHIITAKE MUSHROOMS, TOFU SKIN, SOY BEANS, WATER, PEANUT OIL, SUGAR, GINGER, SALT, SESAME OIL, FLAVOUR ENHANCER E621. TO MAKE THIS PRODUCT, DOUGH IS ROLLED OUT INTO A SMALL CIRCULAR DISK, AFTER WHICH THE OTHER INGREDIENTS ARE PUT ON THE DOUGH. THE DOUGH IS THEN FOLDED UP TO ENCLOSE THE INGREDIENTS IN THE SHAPE OF A DUMPLING. THE PRODUCT IS THEN FROZEN AND PACKED FOR RETAIL SALE. TO BE COOKED, IT IS PUT IN BOILING WATER FOR EIGHT MINUTES.

UNCOOKED CHIVE AND MUSHROOM DUMPLINGS CONTAINING WHEAT FLOUR, WATER, CHIVES, JELLY EAR MUSHROOMS, SHIITAKE MUSHROOMS, VERMICELLI, PEANUT OIL, SUGAR, GINGER, SALT, SESAME OIL AND FLAVOUR ENHANCE E261. TO MAKE THIS PRODUCT, DOUGH IS ROLLED OUT INTO A SMALL CIRCULAR DISK, AFTER WHICH THE OTHER INGREDIENTS ARE PUT ON THE DOUGH. THE DOUGH IS THEN FOLDED UP TO ENCLOSE THE INGREDIENTS IN THE SHAPE OF A DUMPLING. THE PRODUCT IS THEN FROZEN AND PACKED FOR RETAIL SALE. TO BE COOKED, IT IS PUT IN BOILING WATER FOR EIGHT MINUTES.