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 IN A LARGE POT, BRING 6-8 CUPS WATER TO A BOIL. ADD FROZEN
DUMPLINGS AND STIR QUICKLY. REDUCE HEAT TO MEDIUM AND
GRADUALLY STIR FOR ANOTHER 5 MINUTES (FOR EDAMAME) OR
7-8 MINUTES (FOR GENERAL TSO’S AND CHICKEN SHRIMP). REMOVE
GENTLY FROM WATER AND LET STAND 1 MINUTE BEFORE SERVING.
SERVING SAUCE OPTION:
EDAMAME: ¼ CUP SOY SAUCE
¾ CUP CHICKEN STOCK
CHICKEN DUMPLINGS: ½ CUP SOY SAUCE
1/8 CUP BALSAMIC VINEGAR
Tsp CHOPPED GINGER
 Edamame Dumpling
INGREDIENTS: FILLING: Edamame (Soybeans), Green Peas, Heavy Cream (Grade A Cream (Milk), Carrageenan), Butter (Cream, Salt), Truffle Oil (Sunflower Oil, Aroma), Salt. WRAPPER: Wheat Flour, Water, Corn Starch, Salt, and Sodium Benzoate.
Contains: Soy, Milk, and Wheat Ingredients.
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