DIM SUM dumplings Vegan Kimchi 400g
DIM SUM Dumplings with 60% spiced vegetable-filling with kimchi seasoning sauce Asian style.
|Ingredients: water, 16 % vegetable in varying proportions (carrots, snow peas, bamboo shoots, yellow peppers), WHEAT flour, durum WHEAT semolina, pea flour, SOYBEANS, 3,6% Kimchi seasoning sauce (garlic, water, sugar, chili, salt, modified tapioca starch, WHEAT vinegar (water, WHEAT), acid: citric acid), water chestnuts, 2,8 % mu-err mushrooms, light SOY sauce (water, SOYBEANS, salt, WHEAT flour, preservatives: potassium sorbate), modified potatoe starch, SESAME oil, rapeseed oil, sugar, salt, grated ginger (ginger, water, salt, antioxidants: citric acid, sodium ascorbate; starch), black pepper. May contain: SELLERY, MILK, MUSTARD, EGGS.|
|For allergens, including cereals containing gluten, see ingredients in BOLD.|
|Storage:||In the cold -18 C|
|Country of origin:||Germany|
Nutritional content per 100 g
|energy:||650 kJ / 154 kcal|
|of which saturated:||0.3 g|
|of which sugars:||2.6 g|
In the pot: Put the frozen dumplings into 1.5 l boiling, slightly salted water. Stir from time to time and close the pot with a lid until the water boils again. When the water boils, remove the lid and reduce the heat to medium. As soon as the dumplings come off the bottom and start to float, continue to simmer for approx. 10 minutes until the dough has the right texture. Carefully remove from the water with a skimmer and serve on a plate with some soy sauce.
In the steamer: To steam the dumplings fill a sufficiently large pot with 5 cm of water and bring to the boil. Place the dim sum in a steamer placed with baking paper and steam for approx. 8-10 minutes. Check from time to time that there is still enough water in the pot and add more hot water if necessary. Serve the dim sum with soy sauce and chopped coriander.
Do not refreeze after defrosting and consume immediately. The Dim Sums are not suitable for eating raw and must be cooked thoroughly!