Wrapper: Wheat Flour, Water, Wheat Gluten, Paprika.

Filling: Lamb Mince (34%), Cauliflower, Onion, Carrots, Tomato Concentrate, Water, Garlic, Salt, Garam Masala (Coriander, Cloves, Bay Leaves, Black Pepper, Cumin, Chilli, Stone flower, Cassia, Fennel, Black Cardamom, Clove Leaves, Triphala, Star Anise), Coriander, Sugar, Cumin, Kashmiri Chilli Powder, and Black Peppercorn.

For allergens, see ingredients in bold. May contain traces of soy protein, sesame, crustaceans, molluscs, fish, milk and eggs. 

per dumpling: Energy 306 kJ / 73 kcal, Fat 2.0g, of which saturates 0.8g, Carbohydrates 9.3g, of which saturates 0.7g, Protein 4.1g, Fibre 0.6g, Salt 0.4g.

per 100g: Energy 728 kJ / 173 kcal, Fat 4.7g, of which saturates 1.9g, Carbohydrates 22.2g, of which saturates 1.8g, Protein 9.9g, Fibre 1.5g, Salt 0.9g.

Simply steam.

1. Line a steamer (or a colander/sieve) with baking paper and place over a pan of boiling water on medium heat.
2. Add the dumplings and cover with a lid. Steam for 8 minutes. Enjoy!

Pan-fry and steam

1. Heat 1 tbsp (15 ml) of oil in a non-stick frying pan. (Layer the pan with baking paper first for the best finish).
2. Add the dumplings to the pan and fry for 2-3 minutes over medium heat until the bottoms turn light brown.
3. Pour a little water into the pan (approx. 2 tbsp or 30 ml).
4. Cover with a lid and continue to cook for 4 minutes.
5. Remove the lid and allow the remaining water to evaporate.
6. Turn the heat down and continue to fry until the bottoms are golden and crunchy. Enjoy!

Air-frying our dumplings is super easy! Brush a little oil on top of them for a crispy finish.

Suitable to cook directly from frozen, just add an extra minute according to the cooking instructions to make sure it’s piping hot before serving.

For guidance only, cooking appliances may vary. Please ensure dumplings are cooking until piping hot. Do not re-heat once cooked.