This special stuffing brings me right back to Grandma’s house. Grandma was from Harbin, China and made dumplings in the true northern Chinese style. The aromatic chives would fill the house with an enticing scent that got us all excited for dinner. We recommend leaving these steamed so you can fully enjoy the flavor of the chive.

Enriched Wheat Flour (wheat, Malted Barley, Niacin, Iron, Thiamine Mononitrate), Water, Pork, Chinese Chive, Rice Flour (glutinous Rice, Water), Soy Sauce (water, Soybeans, Wheat, Salt), Ginger, Onion Oil (soybean Oil, Onion, Shallots), Salt, Chicken Bouillon (salt, Corn Starch, Yeast Extract, Onion Powder, Sugar, Palm Oil, Chicken Stock (dried Carrots, Dried Parsley, Spices, Garlic Powder, Turmeric).

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 frozen until preparation. 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 until internal temperature reaches 165 degrees f. Keep hot foods hot. Refrigerate leftovers immediately or discard.

Cooking Instructions: 1. On high heat, bring 6 cups of water to a rapid boil. 2. Carefully drop 8-12 dumplings in the water and stir. Bring water back to a boil. 3. Once at a rapid boil, turn the heat to medium and continue cooking for about 6 minutes or until internal temperature reaches 165 degrees f. Remove with a slotted spoon. 4. Optional step for pan-seared style: heat 2 tb oil in pan over medium-high heat, place dumplings in pan flat side down. Add water to partially submerge dumplings. Cover and cook for 5 minutes. Remove cover & wait until water evaporates & dumplings are seared golden, remove after 3-4 minutes.

Keep frozen.