Introducing our favourite wild mushroom!
It's time to try Black Fungus - a popular ingredient in Asian cuisine. Low in fat, high in fibre, packed with essential vitamins and minerals. Pork from the local buchter. Celery from Margaret River Farmers' Markets whenever possible. We love to support our local businesses!
20 dumplings. Approx. 500g.
Keep frozen. Do not defrost.
Three cooking methods:
*Shui jiao = Boiled
Bring pot of water to full boil over high heat. Gently slide dumplings in. Lightly stir with back of spoon to prevent sticking. Cook without lid for around 6 minutes. When fully cooked, dumplings should be plump and floating on surface.
*Jian jiao = Pan-fried
Heat up a little oil (just enough to cover surface of pan) over high heat. Place dumplings in oil. When base of dumplings becomes golden brown, pour in cold water (enough to cover 1/3 of dumplings). Cover with lid. Uncover when water evaporates completely. Cook another 30 seconds or so to crisp up.
*Zheng jiao = Steamed
Scatter carrot slices in steamer basket, then place dumplings on top. (This is to prevent sticking.) Bring water to full boil, then place basket in. Cook over medium heat with lid on for around 10 minutes.
At Little Hand Dumplings, your health is important to us, so we provide freshly frozen goods. We use a Blast Freezer to keep our produce as fresh as possible and to preserve the nutrients of the food.
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Pick-up from Margaret River town centre