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Ready in 12 minutes. Steamer sheet included. Savory & juicy. Chef-crafted recipe. Approx. 10 dumplings. Cook before eating. Meat filling. Savory soup. Soup Dumplings, also commonly known as Xiao Long Bao (XLB), are dumplings with a meat filling and a delicious savory broth. Grandma called! She wants her soup dumplings back! U.S. inspected and passed by Department of Agriculture. Need help cooking? Scan for the best soup dumpling experience! Follow us @eat.mila. Product of USA.
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Amount per serving Calories140
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| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |||||
Total Fat of 6 Grams daily value 8 percentincludes Saturated Fat of 2 Grams daily value10percent, includes Trans Fat of 0 Grams
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| Cholesterol 15mg5%Cholesterol 15 Milligrams daily value5percent, | |||||
| Sodium 380mg17%Sodium 380 Milligrams daily value17percent, | |||||
Total Carbohydrate of 15 Grams daily value 5 percentincludes Dietary Fiber of 1 Grams daily value4percent, includes Total Sugars of 1 Grams includes 1 Grams of Added Sugars and daily value of 2percent
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| Protein 7gProtein 7 Grams | |||||
| Vitamin D 0mcgVitamin D 0 Micrograms Daily Value 0% | |||||
| Calcium 10mgCalcium 10 Milligrams Daily Value 0% | |||||
| Iron 1.3mgIron 1.3 Milligrams Daily Value 8% | |||||
| Potassium 90mgPotassium 90 Milligrams Daily Value 2% | |||||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains: wheat, sesame, soy.
Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep frozen. Keep raw meat and poultry separate from other foods. Wash working surfaces (includes cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. How to Cook: Store: Keep frozen. Do not microwave or thaw. Cook from frozen. For all cooking methods, cook until internal temperature reaches 165°F (as measured with a food thermometer). Steam Cooking Instructions (Preferred Method): 1. In a large wok or pan, bring 2-3 inches of water to a rolling boil (medium-high heat). 2. Place dumplings in a lined steamer basket (steamer liners can be found inside the packaging). Make sure to leave 1 inch gap between dumplings. 3. Cover with lid and steam dumplings for 11 minutes. Remove from heat. 4. Rest dumplings for 1 minute with lid on. After 1 minute, remove lid and rest for additional minute. Serve with your favorite sauces! Pan-Fry Cooking Instructions: 1. Add 2-3 tbsp of vegetable oil to a nonstick pan over medium-low. Place dumplings in the pan about 1 inch apart. 2. Cook dumplings until golden brown on the ottom, about 5 minutes. Add enough water to reach about 1/4 up the sides of the dumplings and cover the pan immediately. 3. Cook for another 8 minutes (medium-low heat). 4. Remove dumplings carefully from the pan to prevent breakage and enjoy with your favorite sauces! Keep me frozen. Perishable, keep frozen.
The XCJ Corp.
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We rely on product packaging and data from third-party sources to provide the content to you, including dietary and allergen content. We do not guarantee the accuracy, completeness, or availability of such information. Content is for general informational purposes only. You should not rely solely on the information displayed on our website. Actual product may vary. Always read labels, warnings, and directions prior to use or consumption. If you have questions or require more information about a product, please contact the manufacturer directly.
Allergen Notice: Products in our stores may contain, or may have been exposed to, one or more of the following allergens: peanuts, tree nuts, sesame, milk, eggs, wheat, soy, fish and crustacean shellfish.