Ingredients & Allergen Statement
Ingredients: Wheat flour, water, basa fish, pork, cuttlefish, chicken, squid, scallion, frozen egg white, green onion, ginger, vegetable oil, matsutake, salt, sugar, chicken-powder seasoning, MSG, yeast extract, spices, acetylated starch, acidity regulator.
Allergens: This production line also handles wheat, soy products, fish, shrimp, egg and scallop. Contains wheat, fish, crustacean (shrimp, squid, cuttlefish), egg.
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
- Folded into ingot pleats, this dumpling carries both auspicious meaning and a layer-by-layer umami that appeals to buyers stocking festival-season shelves.
- Ingot-shaped pleats carry the blessing of wealth and reunion - a centre-piece for Lunar New Year and Mid-Autumn family banquets.
- Wild matsutake aroma layered over clean prawn sweetness; seasoned lightly with salt, scallion and ginger so the freshness stays clean, never oily.
- A hero SKU on Asian-supermarket frozen shelves; the ingot shape ties into Spring Festival and Mid-Autumn merchandising moments.
- Boil and serve with black vinegar for an at-home "land-and-sea" experience, or drop into family hot-pot as a statement piece.
Cooking Instructions
Boil: No thawing required. Bring a pot of water to a rolling boil, slide the dumplings in, and cook until they float and puff up - usually 3 to 4 minutes. Lift out and serve hot.
Why Choose Us
Co-operation support
One dedicated export coordinator handles customisation, shipping and customs end-to-end; ODM / OEM available, festival gift-box programmes welcome, and large-volume orders qualify for tiered pricing.
Quality and certifications
Whole-process quality checks meet export food standards. HACCP, FDA, BRC, HALAL and EAC are all in place; seafood raw materials and finished goods are traceable through the cold chain.
Factory capacity
A 12,000 m² in-house IQF facility, 500-tonne monthly output and eight automated forming lines keep this yuanbao programme stable year-round - bulk orders ship on time.
Certifications
HACCP | FDA Registered | BRC | HALAL | EAC
FAQ
Q: Why are they called "ingot" dumplings?
A: The pleats are folded and pinched into the shape of an ancient Chinese gold-and-silver ingot, which carries the blessing of bringing in wealth and family togetherness; that is why they sit on so many Lunar New Year tables.
Q: Can the recipe or packing be customised?
A: Yes. Recipe, shape, weight and private-label retail packs can be customised. Sample lead time runs 7 to 20 days depending on the brief.
Q: Are they suitable for elderly diners and children?
A: Yes. The wrapper is soft yet chewy and the filling is clean-tasting without being greasy, so older diners and children can both enjoy a bowl of Matsutake Shrimp Yuanbao Dumplings without extra effort.
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