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Pork, Prawn & Shiitake Siumai

Cantonese dim sum with pork, prawn, and shiitake mushroom. This is a classic and flavourful Cantonese dim sum dumpling that brings together a harmonious blend of ingredients. Enjoy with your favourite dipping sauce or serve with a delicious cucumber salad with Sichuan-style dressing.

8 Dumplings | Ready in 8 minutes. 

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

Filling: Pork (34.5%), Prawns (Crustaceans) (21%), Water Chestnut, Shiitake Mushrooms (2.2%), Soy Sauce (Water, Soybean, Salt and Rice), Seasoning Sauce (Water, Sugar, Soy Sauce (Water, Soybeans, Salt, Corn Starch), Salt, Modified Corn Starch, Yeast Extract, Plain Caramel, Dried Shiitake, Ground White Pepper, Maltodextrin, Chicken Fat, Yeast Extract, Turmeric, Garlic, Onion Juice Concentrate, Lovage Root, Sesame Oil and Sunflower Oil.

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

per dumpling: Energy 174 kJ / 42 kcal, Fat 1.1g, of which saturates 0.4g, Carbohydrates 3.9g, of which saturates 0.5g, Protein 3.8g, Fibre 0.2g, Salt 0.3g.

per 100g: Energy 727 kJ / 173 kcal, Fat 4.5g, of which saturates 1.6g, Carbohydrates 16.3g, of which saturates 2.1g, Protein 15.9g, Fibre 0.9g, Salt 1.4g.

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!
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 cooked until piping hot. Do not re-heat once cooked.
Our Cantonese dumplings are open with prawns sat neatly on top, with a bowl of Sichuan style dressing and cucumber salad, with the purple packaging resting on the placemat.

What is Siumai?

Siumai, also known as shumai, is a Cantonese dumpling and varies from place to place regarding filling and the wrapper, but they are always characterised by being open at the top. The classic Cantonese style is filled with a typical 6:4 shrimp-to-pork ratio, along with mushroom, spring onion and ginger.

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