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Speaker 1: Do you love nothing more than a trip to yum Cha,

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Speaker 1: all those different flavors, the dipping sauces, as many dumplings

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Speaker 1: as you can eat, delivered right to your table. I

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Speaker 1: love yon Cha. There is a wide and growing range

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Speaker 1: of Asian cuisines available at the supermarket, which means it

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Speaker 1: is very easy to recreate your own yum jar at home.

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Speaker 1: But are all dumplings created equally? Today we take a

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Speaker 1: closer look at a few of the options you can

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Speaker 1: pick up in the supermarket for your weekly shop hip.

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Speaker 1: I'm Leanne Maude and I'm Sissie Burrow, and as two

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Speaker 1: of us rays leading dietsians who specialize in evidence faced nutrition,

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Speaker 1: we bring you the nutrition Couch product with you a

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Speaker 1: weekly chat on new products and old favorites that you

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Speaker 1: can find in the supermarkets. So, Susie, are you a

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Speaker 1: dumpling fan?

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Speaker 2: I am? I am particularly I've got a bit older

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Speaker 2: because my husband lived in China when he was much younger,

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Speaker 2: so he's really introduced me to a lot more Asian

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Speaker 2: cuisine than I probably ever traditionally had. So I certainly

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Speaker 2: have a few of my sort of supermarket favorites, and

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Speaker 2: he's slowly introducing the twins to more of that cuisine.

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Speaker 2: One of my little boys has got a pro analogy.

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Speaker 2: So I've always been a little bit nervous about going

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Speaker 2: to young child places just because of the rampant use

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Speaker 2: of fish sauce. But I'm getting better with them as

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Speaker 2: I get older, and I think it is good for

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Speaker 2: them to be exposed to different cuisines. But let's be honestly,

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Speaker 2: and I am not the person in this podcast who

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Speaker 2: should be talking about real dumplings, because I believe that

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Speaker 2: your very skilled mum is an expert dumpling maker. Is

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Speaker 2: that that's right?

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Speaker 1: She is, Yeah, And just hear us reviewing dumplings on

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Speaker 1: the podcast, she'd probably be like, Lee, make your own,

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Speaker 1: tell them to make your own. It's so much so Mum,

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Speaker 1: we know that you know fresh is best, but we

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Speaker 1: will review a few dumplings today. But Mum is very skilled.

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Speaker 1: She's you know, she's Malaysian. She's very skilled in her cooking.

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Speaker 1: You will never find a better spring roll or curR

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Speaker 1: pup out there in my personal opinion. And she also

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Speaker 1: makes delicious dumplings as well. So if Mum was to

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Speaker 1: homemad dumpling, she'd get the little dumpling or wanton wrappers

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Speaker 1: that you can find with the supermarkets. Then she'd probably

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Speaker 1: use something like a little bit of pork mints to

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Speaker 1: use a little bit of oyster sauce. Maybe she'd do

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Speaker 1: some grated carrot, she chop up some mushrooms. She'd use

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Speaker 1: a base of onion, ginger, garlic, and her secret sauce

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Speaker 1: in something like a nice dumpling or a nice little

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Speaker 1: wanton would be something like water chestnuts, just because you

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Speaker 1: get that beautiful crunch and texture so you bite into

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Speaker 1: the dumpling. Oh, it's just delicious. My mouth was watering

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Speaker 1: thinking about it. So some homemade dumplings. Absolutely, And I

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Speaker 1: put a photo up of I was like Moms the

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Speaker 1: other day and she could to sit her and she

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Speaker 1: did this like spice rice and the rice cook. It

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Speaker 1: was beautiful and people were going crazy for it. So

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Speaker 1: I think they love to hear of Sophie's homemade sort

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Speaker 1: of recipes. So I might see if I can get

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Speaker 1: a recipe off her for some dumplings and we can

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Speaker 1: put it up on the Nutrition Couch page. Yeah.

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Speaker 2: Absolutely, So have you eaten dumplings like your whole life?

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Speaker 1: Yeah? Always, always, But it's funny because everyone thinks that

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Speaker 1: we have this beautiful because Mom used to host a

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Speaker 1: big Chinese New Year party every year when we were

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Speaker 1: growing up, and she still does, but maybe not on

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Speaker 1: a yearly basis every few years these days, and people

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Speaker 1: would say, oh my god, your Mum's spring rolls, the

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Speaker 1: curry pups of fried rice, the noodles, everything is delicious.

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Speaker 1: You is so lucky you get this every day. And

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Speaker 1: it's so funny because that would just be on special occasions,

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Speaker 1: like she'll bring out the spring rolls and the curry poff.

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Speaker 1: She hand makes them hand rolls and then puts them

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Speaker 1: in the freezer so we have guests over, then she'll

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Speaker 1: serve them as spring roll and a curry puff. So

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Speaker 1: people used to think we ate that every day growing up,

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Speaker 1: but it was more of that like occasional treat. Like

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Speaker 1: it was very you know, we'd have a roast on

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Speaker 1: a Sunday and she'd make spaghetti ballonets, so a lot

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Speaker 1: of sort of Western style food because that's what my

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Speaker 1: dad prefers. So we didn't have it all of the time,

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Speaker 1: but we've definitely had it from a very young age

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Speaker 1: and very lucky. When if it was a social occasional

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Speaker 1: someone's birthday or something. Mom would always do a beautiful

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Speaker 1: Chinese cuisine for us.

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Speaker 2: That sounds amazing. So I've got more questions now, So

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Speaker 2: you said pork, Was she do different ones? Was she

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Speaker 2: do still praul All?

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Speaker 1: Yeah, sometimes she'll do a prawn one. Yeah, definitely, but

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Speaker 1: I think just due to the cost of that, you know,

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Speaker 1: prawn mince is a lot higher. One of her famous

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Speaker 1: other dishes is a nice prawn toast. So she'll use

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Speaker 1: a straine green prawns. She'll mass them up, dip the

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Speaker 1: you know a little bit of stale bread and something

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Speaker 1: like some egg, and then do that and cover it

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Speaker 1: in sesame seeds and then she'll put that either you know,

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Speaker 1: she'll just sort of shallow fried in the pan. Delicious.

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Speaker 1: And what oil does She always extra version olive oil.

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Speaker 1: She knows better.

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Speaker 2: So even even back then she was using that, she

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Speaker 2: was way ahead of her time.

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Speaker 1: She's quite good that perhaps maybe not to do if

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Speaker 1: she was cooking for a huge dinner party and there

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Speaker 1: was a lot of people, that would be a lot

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Speaker 1: of oil to fry, and so yeah, she was doing

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Speaker 1: She will normally bake things like curra puffs and spring roll.

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Speaker 1: She'll bake them in the oven, but then the wrapper

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Speaker 1: from the spring roll tends to come undone a little bit,

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Speaker 1: and the filling can sometimes burst through in the heat

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Speaker 1: of the oven, so she gets She used to get

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Speaker 1: a bit embarrassed about that if she was catering, so

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Speaker 1: she'd definitely do that, like she'd sort of fry it.

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Speaker 1: So she would probably just used her I don't know,

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Speaker 1: growing up, probably like a standard canola oil or something.

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Speaker 1: I think if she was about frying for a lot

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Speaker 1: of people. But these days, I think when she's just

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Speaker 1: cooking for the family, she knows to use, you know,

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Speaker 1: the good quality stuff, and she'll always bake if you

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Speaker 1: can over you know, something like frying. And if she's

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Speaker 1: doing dumplings, you know how you can just crispen the

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Speaker 1: bottom in a non sick pan. Then you can pour

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Speaker 1: a little bit of water in, put the little on,

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Speaker 1: and you can steam the rest of them, so you

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Speaker 1: get that nice crispy bottom and the top of it's

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Speaker 1: like a steam dumpling how they normally serve you at Yamja.

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Speaker 1: That's how you can do it at home in a

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Speaker 1: lot sort of healthier way.

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Speaker 2: You know, she's really missed her calling. I think you

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Speaker 2: need an insta for her cooking. It could be an influencer.

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Speaker 2: She should be making some coin from all these tips.

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Speaker 2: It sounds amazing. You reminded me. Actually, I grew up

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Speaker 2: out Western Sydney in chester Hill, which has had a

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Speaker 2: really high Vietnamese population back in the eighties, and when

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Speaker 2: we would have school fates, the Vietnamese families would come

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Speaker 2: and make like homemade spring rolls and sell them, and

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Speaker 2: they were amazing at the time. So you've reminded me

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Speaker 2: of that. But I think you've got to get your

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Speaker 2: mum on instaff. Yeah, she's just going to make some

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Speaker 2: coin from all their little cooking tips and trips.

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Speaker 1: I used to tell them, Mom, you've got to go

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Speaker 1: on Master Chef. Yes, she could go on. No, she

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Speaker 1: gets too it would be so bad. I get too nervous. Yeah,

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Speaker 1: and she doesn't do well under pressure, So if someone

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Speaker 1: put a time liment on her, I think she she'd

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Speaker 1: get a little bit too nervous with them.

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Speaker 2: You come from some good dumpling stock. Then we've chosen

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Speaker 2: the right topic for you today.

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Speaker 1: Absolutely, So let's go with the first one. Susie. It's

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Speaker 1: the Hong Kong dim Sum, pork, and child dumpling. So

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Speaker 1: they sound delicious. It's a three hundred grand packet, and

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Speaker 1: a serving size is one hundred gram so a third

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Speaker 1: of the packets, it was not just one dumpling, it's

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Speaker 1: a third of the placket is basically considered a serving size.

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Speaker 1: So what we're going to do today because of the

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Speaker 1: three dumplings that we've chosen one serving sizes one hundred grams,

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Speaker 1: one's twenty six grams, and one's twenty grams. So so

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Speaker 1: that we're comparing like to like, or what I say,

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Speaker 1: apples to apples, or dumplings to dumplings, so that we're

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Speaker 1: comparing the same thing. We're going to compare via the

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Speaker 1: one hundred gram column today just so that we're getting

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Speaker 1: a more accurate representation of which one is sort of

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Speaker 1: the better option when it comes to dumplings. So per

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Speaker 1: one hundred grams, we've got eight hundred and thirty four

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Speaker 1: kilo jewels in terms of energy, so just over sort

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Speaker 1: of two hundred calories, we've got ten point two grams

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Speaker 1: of protein, seven grams of fat with two point four

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Speaker 1: of that being saturated fat, twenty one point nine grams

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Speaker 1: of carbohydrate, so sort of just over the one rough

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Speaker 1: serve of carbohydrate a slice and a bit of bread.

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Speaker 1: We'd say three point three grams of sugar, so quite

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Speaker 1: low as you would expect in a dumpling, and three

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Speaker 1: hundred and thirty milligrams of sodium, so not hugely enormous,

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Speaker 1: but there is a little bit of a little bit

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Speaker 1: of sodium in there. And when we look at the ingredients,

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Speaker 1: the first ingredient is wheat flour, so that's obviously because

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Speaker 1: of the dumpling sort of wrapper. The next ingredient is pork,

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Speaker 1: and that's twenty one percent, and this brand has been

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Speaker 1: very careful to say that it's austrain based pork. Next

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Speaker 1: we have onion escallions or spring onions I think what

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Speaker 1: a lot of people call them chives. There's a little

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Speaker 1: bit of sugar in there, some sesame oil, garlic, soy sauce,

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Speaker 1: modify a tapiocre starch, corn flour, some flavor enhances A

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Speaker 1: six to two one, so we know that is our MSG,

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Speaker 1: and glengale powder I'm actually not sure what that is,

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Speaker 1: and some pepper. So a very what you call quote

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Speaker 1: unquote clean ingredient list. If you take out the must though,

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Speaker 1: so we don't love the addition of the added monosudium

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Speaker 1: glueten made. But overall the ingredients aren't too bad. And

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Speaker 1: I think, you know, very standard for some dumplings, some

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Speaker 1: wheat flour to make up the wrappers, and then the

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Speaker 1: pork and the vegetables and some of the flavor profile

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Speaker 1: which is assessment or the sugar, the garlic, the soy sauce.

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Speaker 1: So I don't think too bad overall for a third

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Speaker 1: of the packet around two hundred calories. I don't think

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Speaker 1: that's I think energy density why, it's fairly okay. But

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Speaker 1: I do think the problem is that people tend to

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Speaker 1: eat dumplings as more of an entree versus sort of

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Speaker 1: a main meal. If you were to eat just dumplings

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Speaker 1: as your main meal, I could probably eat close to

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Speaker 1: the entire packet. I really do think we have to

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Speaker 1: add some vegetables to that to sort of round that

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Speaker 1: out and make it a little bit more of a

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Speaker 1: balanced meal.

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Speaker 2: True, I think, I tell you I don't like these products,

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Speaker 2: and this was just random. I went through and chose

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Speaker 2: these today, and again I just sort of looked for

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Speaker 2: brands that were familiar to me when I look at

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Speaker 2: the supermarket, but the things that I look at actually

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Speaker 2: when i'm selecting a dumpling because I don't have Sophie

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Speaker 2: to make my own, I don't like the pork, Like

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Speaker 2: twenty one percent is quite low. When you look at

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Speaker 2: some of the comparisons, you can get a lot higher.

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Speaker 2: So if I'm paying for a product like this, I

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Speaker 2: want the more protein in the more pork. So even

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Speaker 2: though it's relatively low fad and it doesn't have that

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Speaker 2: much in it, I think it's pretty low when it

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Speaker 2: comes to the pork content, and I don't like the

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Speaker 2: msgry in it. I think most many of the options

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Speaker 2: around and there is a really good pork dumpling at

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Speaker 2: Audi I didn't have time to put. I should have

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Speaker 2: put that on actually, but it doesn't have any of

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Speaker 2: the flavor and hearts are on it. So I personally

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Speaker 2: wouldn't buy this just because I think the pork's too

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Speaker 2: low and I don't like the MSG in it, and

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Speaker 2: it is sort of a very common brand that you

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Speaker 2: do see in the mainstream supermarket, so I think there

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Speaker 2: are better ones out there. No, I'm like you, it's

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Speaker 2: not the Ende of the world, but it wouldn't be

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Speaker 2: a one that I would suggest or recommend just based

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Speaker 2: on those two facts.

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Speaker 1: Definitely, Yeah, But I've looked at what that.

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Speaker 2: Stuff is, the langele powder. It's similar to ginger. It's

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Speaker 2: in the same family as ginger and turmeric, and it's

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Speaker 2: just a flavor, but it's from that family, which You're right.

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Speaker 2: I've never heard of that before either. This it's basically

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Speaker 2: a spice that they're using to give a little bit

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Speaker 2: of flavor through. These dumplings taste great. I've eaten them before.

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Speaker 2: They're really nice. It's just that if we're looking specifically

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Speaker 2: at quality, I think you can do better. And as

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Speaker 2: I said, I'm not a big fan of MSG in

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Speaker 2: processed food.

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Speaker 1: And then the next one we've got, Susie is Diana

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Speaker 1: Chang's dumplings. So qurectly if I'm wrong, but I'm pretty

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Speaker 1: sure she was on Master Chef, so I'm pretty excited

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Speaker 1: to review her dumplings today. I mustn't better. I haven't

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Speaker 1: tried them. Have you tasted hers before?

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Speaker 2: No, But she's got heaps of different ones, like it's

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Speaker 2: in the section of dumplings, and they're a little bit

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Speaker 2: more expensive because you only get two hundred and thirty

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Speaker 2: grams for seven fifty, and the other packets you get

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Speaker 2: three hundred, so they're sort of positioned as more of

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Speaker 2: that boutique brand. But she's got sesh one and she's

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Speaker 2: got pork and prawn and chicken. There's a whole range

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Speaker 2: of them. They're all colorful boxes and we do like

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Speaker 2: to support Australian entrepreneurs around it, and I just chose

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Speaker 2: like for like, So I picked the sess one pork

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Speaker 2: in this category. But I haven't eaten these ones. And

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Speaker 2: I'll tell you in a second if you read out

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Speaker 2: the nutritionals, All right.

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Speaker 1: Well let's go so again. We're going to compare per

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Speaker 1: one hundred grams, so we're serving size as per the

260
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Speaker 1: packet is twenty six grams. We're going to give you

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Speaker 1: the nutritional analysis on one hundred grams just so that

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Speaker 1: we can compare similarly across the three dumpling. So we've

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Speaker 1: got one thousand and seventy kilodules. When it comes to energy,

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Speaker 1: we've got eight point three grams of protein, sixteen point

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Speaker 1: five grams of fat. That's quite high fat with six

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Speaker 1: grams of saturated fat. That's quite a lot of saturated fat.

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Speaker 1: As well. We've got eighteen grams of carbohydrates, which to me,

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Speaker 1: you know, seems fairly normally in something like a dumpling,

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Speaker 1: one point four grams of sugar again fairy standard, and

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Speaker 1: three hundred and seventy eight milligrams of sodium, so not insignificant,

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Speaker 1: but nothing that I'd be overly concerned about either. So

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Speaker 1: that's a nutritional analysis. When we look at the ingredient list,

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Speaker 1: we've got pork thirty nine percent, so that's a lot

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Speaker 1: higher than the previous product, which is twenty one percent.

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Speaker 1: I must say that this is the Diana Chang's Seschuan

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Speaker 1: pork dumplings as well, so pork thirty nine percent. The

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Speaker 1: next ingredient SUSI, which is interesting, is pastry, so that's

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Speaker 1: thirty one percent, and the pastry is made up of wheatflour, water,

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Speaker 1: vital wheat, gluten, and salt. And then she's got cabbage, onion,

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Speaker 1: and soy sauce, cheese, sorry not cheese, chimes, ginger and

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Speaker 1: some coffee, chives, ginger, canola oil, tapiocre starch, sugar, sweet

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Speaker 1: peprika powder, chili oil, black vinegar, chili powder, garlic, and

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Speaker 1: chesh one pepper so a lot of it sounds like

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Speaker 1: a lot of ingredients, but they're all whole food based ingredients,

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Speaker 1: just basically herbs and spices, and to make up that

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Speaker 1: flavor profile. The two big ingredients in there are the

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Speaker 1: pork thirty nine percent and the pastry for thirty one percent.

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Speaker 1: So I'm not loving the pastry in here, Susie. And

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Speaker 1: that's why the fat content and the saturated fat content

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Speaker 1: is so high in these in these dumplings, isn't it.

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Speaker 2: Because most sort of steam dumplings are very reasonably low

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Speaker 2: in fat. So when I had a look at this,

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Speaker 2: I was like, why is it so high in fat

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Speaker 2: for these range? And when it said pastry but the

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Speaker 2: other thing I wanted to ask you about, but there's

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Speaker 2: no normally pastry. A true pastry will be made with butter.

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Speaker 2: Butter that's why I'm so high. But I'm not seeing that.

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Speaker 2: So is it just based on that? I can't even

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Speaker 2: see where the fat at that percentage is coming from

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Speaker 2: unless it's just all canola oil.

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Speaker 1: I think it's a mistake. I think because canola is

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00:12:37,040 --> 00:12:39,120
Speaker 1: quite low down there with the list. There's no way

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Speaker 1: that there's sixteen point five grams of fat with canola

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Speaker 1: being about the tenth ingredients, So I think that that

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Speaker 1: is an error.

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Speaker 2: I think that they need to have butter on there.

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Speaker 1: I've never seen pastry made without butter. Yeah, I think

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Speaker 1: there's absolutely butter in there, which would also explain the

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Speaker 1: high saturated content.

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Speaker 2: That's what I thought too, So I agree. I think

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Speaker 2: there's a mistake on this label because thirty one percent

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Speaker 2: pastry is high. It is the amount of pork than

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Speaker 2: in the first dumplings, which is a good thing, you know,

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Speaker 2: if we look at the but I guess the protein

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00:13:05,760 --> 00:13:09,079
Speaker 2: doesn't really translate there as much as you perhaps would

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Speaker 2: like it too. I guess eight point three per hundred,

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Speaker 2: it's only two per dumpling, so we'll perserve. We're assuming

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Speaker 2: that's a few dumplings. So yeah, I am a little

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Speaker 2: bit confused by the labels on this. Again, I wouldn't

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Speaker 2: recommend this because it's high fat and dumpling steam dumplings

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Speaker 2: should never really be high fat. They're quite a light

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Speaker 2: food in general to enjoy, particularly if you can get

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Speaker 2: ones that have got more veggies in them, more lean

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Speaker 2: protein like prawns or pork. So yeah, I just found

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Speaker 2: it an interesting product more than anything. One, why are

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Speaker 2: they using pastry? Two? Is that then have butter which

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Speaker 2: it doesn't list, And yeah, so I just thought it

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Speaker 2: was kind of interesting.

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Speaker 1: Overall, my brain automatically went, oh, allergy, just be wary

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Speaker 1: if you do have children with something like a cow's

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Speaker 1: milk protein and tolerance. If there is some butter which

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Speaker 1: hasn't been disclosed in there, the company should really do

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Speaker 1: something about that. And if there's no butter in there,

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Speaker 1: then I would just get them to recheck their nutrition

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Speaker 1: panel analysis because it just doesn't It doesn't really add up,

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Speaker 1: does it really? No, there's something not quite right there.

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Speaker 2: No, No, it doesn't add up for me at all.

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Speaker 2: It's odd to have high fat, kind of raw dumplings

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00:14:08,679 --> 00:14:11,280
Speaker 2: like that. It's odd for me to use pastry in them.

340
00:14:11,360 --> 00:14:13,080
Speaker 2: And then if it is pastry, where's the butter? So

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Speaker 2: I am a bit suss on that panel as well.

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Speaker 2: So I think, yeah, just if anyone listening from that company,

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Speaker 2: it's worth having a look at it. And I've just

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Speaker 2: sort of flagged that as unusual as a mix as

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Speaker 2: an ingredient in general. So again, it wouldn't be my

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Speaker 2: go to dumplings if I was buying some and I

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00:14:29,400 --> 00:14:31,480
Speaker 2: haven't previously bought them, probably because when I did have

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00:14:31,520 --> 00:14:33,720
Speaker 2: a quick look at the label, which I would have done,

349
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Speaker 2: I wouldn't have liked that it's so high in fat

350
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Speaker 2: for a product that should not be all right.

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Speaker 1: So sadly Diana Chang's doesn't get the big thumbs up

352
00:14:41,920 --> 00:14:44,560
Speaker 1: from the nutrition cout today. But let's check out mister

353
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Speaker 1: Chang's a barbecue pork dumpling. So one of the best

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Speaker 1: flavors I think when it comes to dumplings is barbecue

355
00:14:50,520 --> 00:14:54,040
Speaker 1: pork flavor. So mister Chang's barbecue pork dumplings are seven

356
00:14:54,080 --> 00:14:57,240
Speaker 1: dollars fifty for three hundred grams, and serving size for

357
00:14:57,280 --> 00:14:59,760
Speaker 1: this packet is twenty gram so very small. But again

358
00:14:59,800 --> 00:15:02,200
Speaker 1: we're going to compare via the one hundred gram So

359
00:15:02,240 --> 00:15:04,960
Speaker 1: we've got seven hundred and twenty six kilodels, so under

360
00:15:04,960 --> 00:15:08,240
Speaker 1: two hundred calories for a serve, nine point two grams

361
00:15:08,240 --> 00:15:11,800
Speaker 1: of protein five grams of total fat, so quite significantly

362
00:15:11,840 --> 00:15:14,960
Speaker 1: lower than the Diana Chang's brand, which had what was

363
00:15:14,960 --> 00:15:17,720
Speaker 1: that Suzi sixteen point five so only is five grams

364
00:15:17,720 --> 00:15:20,000
Speaker 1: of fat for one hundred grams here one point four

365
00:15:20,000 --> 00:15:22,760
Speaker 1: grams of saturated fats are a lot lower, twenty one

366
00:15:22,800 --> 00:15:26,040
Speaker 1: point six grams of carbohydrate fairly standard, one point five

367
00:15:26,080 --> 00:15:28,640
Speaker 1: grams of sugar, and two hundred and ninety two milligrams

368
00:15:28,640 --> 00:15:31,720
Speaker 1: of sodium. So when we look at the ingredient panel here,

369
00:15:32,160 --> 00:15:35,880
Speaker 1: the filling is sixty percent. So that's interesting just how

370
00:15:35,920 --> 00:15:38,160
Speaker 1: they've laid that out. They've got the filling of sixty percent.

371
00:15:38,240 --> 00:15:41,600
Speaker 1: The pork in that sixty percent is pork forty six percent,

372
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Speaker 1: which includes cabbage, onion, chassius sauce, color one point fifty

373
00:15:46,320 --> 00:15:51,240
Speaker 1: a modified corn starch, acidity regulators, more color, soy sauce, sugar,

374
00:15:51,440 --> 00:15:55,760
Speaker 1: chicken powder, salt, sesame or tapioca starch, pepper. And then

375
00:15:55,800 --> 00:16:00,000
Speaker 1: they've got pastry which is forty percent, so that's wheat, flour, water, vegetable,

376
00:16:00,120 --> 00:16:03,480
Speaker 1: all salt, and tapioga stup. So the filling is sixty percent,

377
00:16:03,560 --> 00:16:06,840
Speaker 1: the pastry is forty percent, and the filling it's mostly

378
00:16:06,920 --> 00:16:08,760
Speaker 1: just pork, cabbage, and onion with a little bit of

379
00:16:08,840 --> 00:16:11,880
Speaker 1: chastis sauce and some extra flavors. Isn't it too much

380
00:16:11,880 --> 00:16:12,280
Speaker 1: going on?

381
00:16:12,400 --> 00:16:14,080
Speaker 2: I really like these. I've actually got these in my

382
00:16:14,400 --> 00:16:17,240
Speaker 2: freezer at home because they taste really nice. And again

383
00:16:17,280 --> 00:16:19,320
Speaker 2: I probably did look at the label. I love how

384
00:16:19,320 --> 00:16:22,440
Speaker 2: it's laid out to say, sixty percent is the filling,

385
00:16:22,600 --> 00:16:25,280
Speaker 2: forty you know, almost fifty is the pork, which I love,

386
00:16:25,720 --> 00:16:28,640
Speaker 2: much higher than the ones we've seen in both cases.

387
00:16:28,640 --> 00:16:30,920
Speaker 2: So the Diana there was twenty percent for the first forty,

388
00:16:30,960 --> 00:16:33,240
Speaker 2: and so this is almost fifty percent pork, which is great.

389
00:16:33,800 --> 00:16:36,760
Speaker 2: There's no added MSG in it, and they're referring to

390
00:16:36,800 --> 00:16:39,200
Speaker 2: it as pastry, but obviously that's just how they're referring

391
00:16:39,240 --> 00:16:41,960
Speaker 2: to the wrapper the wrapper. And it's not a high

392
00:16:42,040 --> 00:16:44,680
Speaker 2: fat because it's it's you know, almost a low fat

393
00:16:44,680 --> 00:16:47,080
Speaker 2: product of just five grams per hundred, which isn't overly

394
00:16:47,160 --> 00:16:49,560
Speaker 2: high for the volume of sort of wrapping you get.

395
00:16:49,680 --> 00:16:51,600
Speaker 2: So I really like this. I think they're quite low

396
00:16:51,640 --> 00:16:54,280
Speaker 2: in sodium for a product that is traditionally quite salty,

397
00:16:54,600 --> 00:16:57,600
Speaker 2: admittedly leanne We will add loads of soy sauce, so

398
00:16:57,640 --> 00:16:59,800
Speaker 2: it's not a low salt meal. The sugars are the

399
00:16:59,840 --> 00:17:02,240
Speaker 2: low of the three of those skewes that we've compared,

400
00:17:02,280 --> 00:17:05,360
Speaker 2: So that's one point five per hundred was similar to sorry,

401
00:17:05,400 --> 00:17:07,359
Speaker 2: the Diana ones, which are one point four, but compared

402
00:17:07,359 --> 00:17:10,080
Speaker 2: to the others, which was double that at the same

403
00:17:10,119 --> 00:17:12,280
Speaker 2: price point. You know, these are only seven fifty for

404
00:17:12,280 --> 00:17:14,760
Speaker 2: three hundred grams, so you're getting a much better quality dumpling.

405
00:17:15,359 --> 00:17:18,200
Speaker 2: The taste is great and for the same price. So

406
00:17:18,320 --> 00:17:21,240
Speaker 2: this is my standout of this section just by chance,

407
00:17:21,280 --> 00:17:23,359
Speaker 2: as I sort of include the more in our diet.

408
00:17:23,720 --> 00:17:25,359
Speaker 2: But yeah, I really like it. I think it's one

409
00:17:25,400 --> 00:17:27,440
Speaker 2: of the best ones I've seen. I should have mentioned

410
00:17:27,440 --> 00:17:29,520
Speaker 2: there is a really good Audi pork dumpling which again

411
00:17:29,600 --> 00:17:33,600
Speaker 2: is pretty clean ingredient wise likely I think. I think

412
00:17:33,600 --> 00:17:36,520
Speaker 2: it sells for five dollars for that bag, so that's

413
00:17:36,560 --> 00:17:38,400
Speaker 2: definitely worth a look and a try, and we will

414
00:17:38,440 --> 00:17:41,000
Speaker 2: include that at a future date. But yeah, I think

415
00:17:41,000 --> 00:17:43,119
Speaker 2: they're sort of my winners in this space as I

416
00:17:43,280 --> 00:17:46,000
Speaker 2: become more familiar with the dumpling in the supermarket trolley.

417
00:17:46,240 --> 00:17:47,960
Speaker 1: Yeah, I think it's a good one. I think it's

418
00:17:47,600 --> 00:17:50,680
Speaker 1: the green light from the Nutrition Couch today in terms

419
00:17:50,680 --> 00:17:53,360
Speaker 1: of the three dumplings that we recommended or that we reviewed.

420
00:17:54,000 --> 00:17:57,120
Speaker 1: Exactly perfect, hoodiful, and I must say that although it's

421
00:17:57,119 --> 00:17:59,640
Speaker 1: got more than double the pork, the price hasn't changed.

422
00:17:59,680 --> 00:18:02,000
Speaker 1: It's seven fifty for three hundred gram so it's actually

423
00:18:02,080 --> 00:18:04,400
Speaker 1: quite affordable when you think about it compared to you're

424
00:18:04,400 --> 00:18:06,399
Speaker 1: paying the same price for just a lot more flour

425
00:18:06,440 --> 00:18:08,520
Speaker 1: in the other type of dumplings versus you're actually getting

426
00:18:08,520 --> 00:18:10,800
Speaker 1: some lean protein in this one, which is probably a

427
00:18:10,840 --> 00:18:12,600
Speaker 1: lot better than just paying for a little bit of

428
00:18:12,600 --> 00:18:14,000
Speaker 1: flour and water in the other product.

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00:18:14,240 --> 00:18:16,320
Speaker 2: So true. And you know, as a meal, I would

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00:18:16,320 --> 00:18:19,080
Speaker 2: just do some out of ami with this, you know,

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00:18:19,119 --> 00:18:21,200
Speaker 2: for a quick and easy Sunday night dinner for the kids.

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00:18:21,320 --> 00:18:23,800
Speaker 2: You know, that's relatively cost effective. It's a great choice.

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00:18:23,960 --> 00:18:26,119
Speaker 1: I throw some veggies and I throw some steam broccolini

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00:18:26,160 --> 00:18:28,359
Speaker 1: on the side, or something with a little garlic ginger,

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00:18:28,359 --> 00:18:30,960
Speaker 1: a little splash of soy on there. Get your veggies up.

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00:18:30,960 --> 00:18:33,720
Speaker 1: Maybe some bock choi or something as well. Some steam

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00:18:33,720 --> 00:18:36,040
Speaker 1: bock choy in brocolini could be. Some mushrooms could be

438
00:18:36,040 --> 00:18:38,639
Speaker 1: a really wonderful side dish to this with the attamamae beans,

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00:18:38,640 --> 00:18:40,919
Speaker 1: and I think, as you said, you've got a complete, easy,

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00:18:41,160 --> 00:18:43,159
Speaker 1: easy Sunday meal which is probably ready in about ten

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00:18:43,200 --> 00:18:47,040
Speaker 1: minutes flat, which is awesome, perfect, wonderful sous. That brings

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Speaker 1: us to the end of the nutrition catch product review

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00:18:49,760 --> 00:18:52,600
Speaker 1: and dumpling week for another week, if you haven't done

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00:18:52,640 --> 00:18:55,040
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00:19:03,080 --> 00:19:06,119
Speaker 1: Sunday and Wednesday morning for our product review. We also

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00:19:06,160 --> 00:19:09,280
Speaker 1: have our Instagram and our Facebook pages running as well.

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00:19:09,480 --> 00:19:12,040
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Speaker 1: any products there to review or ask us any listener

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Speaker 1: questions as well, and we will see you guys the

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00:19:18,960 --> 00:19:21,000
Speaker 1: same time, the same place next Sunday.

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Speaker 2: Have a great week.