This dump is a celebration of the delicious sweet soy glaze on beef. Here's to bulgogi, teriyaki, and Mongolian beef.
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Ingredients: Beef, sesame (oil, seeds), scallion, carrots, garlic, ginger, pear, cabbage, vinegar, flour, water, salt, sugar, honey, spices.
May contain traces of peanuts & tree nuts.
Cook from frozen do not defrost. Do not pull dumps apart, the dough will break. Cook as instructed and they will separate when they are cooked.
Boiling Prep Time: 8 mins
Bring a large pot of water to a rolling boil on high heat.
Drop the dumps and stir. Don’t let them stick to the bottom of the pot.
Turn the heat down to medium heat and gently simmer for 6-7 mins. Rapid or a rolling boil will break them.
Scoop and drain off all excess water.
Pan-Fry Prep Time: 10-15 mins
Pre heat a non-stick pan with a thin layer of vegetable oil on medium heat.
Once the oil is heated, add dumps bottom down and let them brown evenly.
Add 200ml water to the pan and cover the pan with a fitted lid to steam and boil.
Lift the lid after 6 mins and slowly cook the water away.
Cook the bottoms until they’re crispy and golden or dark brown.
Dietaries: dairy free
Spice Level: low, not spicy
Portion: 18 dumplings