Bok choy
A crisp green that brings fiber, freshness and a clean vegetable finish.
Gluten-free dumplings
Bok choy, tofu and mushroom
A plant-forward dumpling with shiitake depth, bok choy freshness and a clean gluten-free wrapper.
About this flavor
Sweet potato pasta, bok choy, tofu, carrots, chives, shiitake mushrooms, tamari, avocado oil, sea salt, garlic, honey, sesame oil, konjac, rosemary extract and five-spice aromatics. Wrapper: water, rice flour, potato starch, tapioca starch, avocado oil, konjac, sea salt and turmeric.
Shiitake
Savory mushroom depth gives the filling its round, satisfying umami.
Turmeric wrapper
A bright gluten-free dough built from rice, potato and tapioca starches.
Five-spice profile
Warm anise, cinnamon, fennel, clove and ginger notes keep the flavor rooted in Chinese cooking.
How to prepare
Cook from frozen and finish hot.
Steam
Line the steamer, place frozen dumplings 1/2 inch apart and steam over rolling water for 11 to 13 minutes, until the center reaches 165 F.
Pan-fry
Add avocado oil to a hot pan, sear the bottoms, add a splash of water, cover, then uncover and cook until the bottoms turn golden.
Boil
For chicken and pork flavors, boil until the dumplings float, then cook another 3 to 4 minutes and drain carefully.
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