Ingredients & Allergen Statement
Ingredients: Wheat flour, water, pork, chicken, shrimp, puffed soy product, green onion, ginger, matsutake, brewed soy sauce, salt, MSG, chicken essence, sugar, fried shallot, spices, flavouring, sodium bicarbonate, acidity regulator, xanthan gum, disodium 5'-inosinate / disodium 5'-guanylate.
Allergens: This production line also handles wheat, soy products, fish, shrimp, egg and scallop. Contains wheat, soy, fish, crustacean (shrimp, cuttlefish).
Technical Parameters
|
Category |
Frozen cooked wheat-based product (fully cooked, requires heating before consumption) |
|
Unit Weight |
12 g / 18 g (customisable) |
|
Pack Options |
500 g × 20 / carton, 1000 g × 10 / carton (customisable) |
|
Shelf Life |
18 months |
|
Storage |
Keep frozen at –18 °C or below;temperature fluctuations may affect product quality |
|
Cooking Method |
Boiling |
|
MOQ |
500 kg for the standard recipe; private-label retail packs available |
Highlights & Use Scenarios
- Built as a counterpart to the shrimp ingot, this version gives retailers a clean-tasting, slightly oceanic option for customers who prefer lighter flavour.
- Light but satisfying - an everyday three-meal option for diners who keep seasoning low.
- Steamed, boiled or pan-warmed in minutes; works for breakfast, supper or a late-night bite.
- An "elevated seafood dumpling" SKU on the high-end freezer shelf of Asian supermarkets; the tagline is bouncy, fresh, never fishy.
- Suitable for Japanese izakaya and Chinese restaurants serving a clean, umami-led signature dish.
Cooking Instructions
Boil: No thawing needed. Bring water to a rolling boil, drop in the dumplings and cook until they float and puff - 3 to 4 minutes. Serve plain or with a splash of black vinegar.
Why Choose Us
Co-operation support
ODM / OEM accepted; flavour profile, weight and carton layout can be tuned to the target market. A single coordinator follows up on customisation, shipping and customs.
Quality and certifications
Whole-process quality checks meet export food standards. HACCP, FDA, BRC, HALAL and EAC are all in place; the factory ships confidently to Japan, Korea, Southeast Asia and Europe.
Factory capacity
IQF single-freezing keeps the cuttlefish springy; eight automated forming lines hold the ingot shape consistent; the 500-tonne monthly output supports continuous replenishment.
Certifications
HACCP | FDA Registered | BRC | HALAL | EAC
FAQ
Q: Will the cuttlefish filling taste fishy?
A: No. Deep-water cuttlefish is processed to keep the texture tight and the flavour clean - slightly oceanic, never fishy.
Q: Does the quality hold through long ocean transit?
A: Yes. The whole cold chain stays at –18 °C; nothing cracks and nothing spoils along the way.
Q: Besides boiling, what else can I do with them?
A: Boiled with a splash of black vinegar showcases the clean ocean note; steaming or serving in a light sour-soup broth both keep the original flavour - that is how to enjoy a plate of Matsutake Cuttlefish Yuanbao Dumplings properly.
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