Our handmade coriander chicken dumplings get their authentic flavour from free-range chicken, 6 hour bone broth, coriander and water chestnuts, balanced with ginger and sesame oil.
We havespecially folded them so that they can be boiled or steamed as dumplings, or pan-fried to make potstickers.
Add-on x1 Pearl River Bridge Superior Light Soy Sauce (150ml) and x1 Extra Home Bao Signature Flavour Pack (30g) available.
COOKING INSTRUCTIONS
are a guideline only. For best results, cook straight from frozen
Pan Fry
Heat 1 tbsp cooking oil in non-stick pan over medium-high heat. Arrange potstickers in a single layer, spaced out, pleated sides up. Add enough water to just cover the bottom of the pan, then put the lid on immediately. Cook for approx. 5 min. Remove lid and let potstickers cook until bottoms are golden brown.
Boil
Bring a large pot of water to a fast boil. Add dumplings one at a time. Give a quick stir to prevent them sticking to each other or the pot. When water boils again, turn down to a simmer and cook for approx. 6 min. Drain, drizzle with sesame oil and serve immediately.
Dipping sauce
To make dipping sauce, mix flavour pack with 3 tbsp soya sauce, 1 tbsp vinegar and 1 tbsp sesame oil.
