Speaker 1: Do you love nothing more than a trip to yum Cha,
Speaker 1: all those different flavors, the dipping sauces, as many dumplings
Speaker 1: as you can eat, delivered right to your table. I
Speaker 1: love yon Cha. There is a wide and growing range
Speaker 1: of Asian cuisines available at the supermarket, which means it
Speaker 1: is very easy to recreate your own yum jar at home.
Speaker 1: But are all dumplings created equally? Today we take a
Speaker 1: closer look at a few of the options you can
Speaker 1: pick up in the supermarket for your weekly shop hip.
Speaker 1: I'm Leanne Maude and I'm Sissie Burrow, and as two
Speaker 1: of us rays leading dietsians who specialize in evidence faced nutrition,
Speaker 1: we bring you the nutrition Couch product with you a
Speaker 1: weekly chat on new products and old favorites that you
Speaker 1: can find in the supermarkets. So, Susie, are you a
Speaker 1: dumpling fan?
Speaker 2: I am? I am particularly I've got a bit older
Speaker 2: because my husband lived in China when he was much younger,
Speaker 2: so he's really introduced me to a lot more Asian
Speaker 2: cuisine than I probably ever traditionally had. So I certainly
Speaker 2: have a few of my sort of supermarket favorites, and
Speaker 2: he's slowly introducing the twins to more of that cuisine.
Speaker 2: One of my little boys has got a pro analogy.
Speaker 2: So I've always been a little bit nervous about going
Speaker 2: to young child places just because of the rampant use
Speaker 2: of fish sauce. But I'm getting better with them as
Speaker 2: I get older, and I think it is good for
Speaker 2: them to be exposed to different cuisines. But let's be honestly,
Speaker 2: and I am not the person in this podcast who
Speaker 2: should be talking about real dumplings, because I believe that
Speaker 2: your very skilled mum is an expert dumpling maker. Is
Speaker 2: that that's right?
Speaker 1: She is, Yeah, And just hear us reviewing dumplings on
Speaker 1: the podcast, she'd probably be like, Lee, make your own,
Speaker 1: tell them to make your own. It's so much so Mum,
Speaker 1: we know that you know fresh is best, but we
Speaker 1: will review a few dumplings today. But Mum is very skilled.
Speaker 1: She's you know, she's Malaysian. She's very skilled in her cooking.
Speaker 1: You will never find a better spring roll or curR
Speaker 1: pup out there in my personal opinion. And she also
Speaker 1: makes delicious dumplings as well. So if Mum was to
Speaker 1: homemad dumpling, she'd get the little dumpling or wanton wrappers
Speaker 1: that you can find with the supermarkets. Then she'd probably
Speaker 1: use something like a little bit of pork mints to
Speaker 1: use a little bit of oyster sauce. Maybe she'd do
Speaker 1: some grated carrot, she chop up some mushrooms. She'd use
Speaker 1: a base of onion, ginger, garlic, and her secret sauce
Speaker 1: in something like a nice dumpling or a nice little
Speaker 1: wanton would be something like water chestnuts, just because you
Speaker 1: get that beautiful crunch and texture so you bite into
Speaker 1: the dumpling. Oh, it's just delicious. My mouth was watering
Speaker 1: thinking about it. So some homemade dumplings. Absolutely, And I
Speaker 1: put a photo up of I was like Moms the
Speaker 1: other day and she could to sit her and she
Speaker 1: did this like spice rice and the rice cook. It
Speaker 1: was beautiful and people were going crazy for it. So
Speaker 1: I think they love to hear of Sophie's homemade sort
Speaker 1: of recipes. So I might see if I can get
Speaker 1: a recipe off her for some dumplings and we can
Speaker 1: put it up on the Nutrition Couch page. Yeah.
Speaker 2: Absolutely, So have you eaten dumplings like your whole life?
Speaker 1: Yeah? Always, always, But it's funny because everyone thinks that
Speaker 1: we have this beautiful because Mom used to host a
Speaker 1: big Chinese New Year party every year when we were
Speaker 1: growing up, and she still does, but maybe not on
Speaker 1: a yearly basis every few years these days, and people
Speaker 1: would say, oh my god, your Mum's spring rolls, the
Speaker 1: curry pups of fried rice, the noodles, everything is delicious.
Speaker 1: You is so lucky you get this every day. And
Speaker 1: it's so funny because that would just be on special occasions,
Speaker 1: like she'll bring out the spring rolls and the curry poff.
Speaker 1: She hand makes them hand rolls and then puts them
Speaker 1: in the freezer so we have guests over, then she'll
Speaker 1: serve them as spring roll and a curry puff. So
Speaker 1: people used to think we ate that every day growing up,
Speaker 1: but it was more of that like occasional treat. Like
Speaker 1: it was very you know, we'd have a roast on
Speaker 1: a Sunday and she'd make spaghetti ballonets, so a lot
Speaker 1: of sort of Western style food because that's what my
Speaker 1: dad prefers. So we didn't have it all of the time,
Speaker 1: but we've definitely had it from a very young age
Speaker 1: and very lucky. When if it was a social occasional
Speaker 1: someone's birthday or something. Mom would always do a beautiful
Speaker 1: Chinese cuisine for us.
Speaker 2: That sounds amazing. So I've got more questions now, So
Speaker 2: you said pork, Was she do different ones? Was she
Speaker 2: do still praul All?
Speaker 1: Yeah, sometimes she'll do a prawn one. Yeah, definitely, but
Speaker 1: I think just due to the cost of that, you know,
Speaker 1: prawn mince is a lot higher. One of her famous
Speaker 1: other dishes is a nice prawn toast. So she'll use
Speaker 1: a straine green prawns. She'll mass them up, dip the
Speaker 1: you know a little bit of stale bread and something
Speaker 1: like some egg, and then do that and cover it
Speaker 1: in sesame seeds and then she'll put that either you know,
Speaker 1: she'll just sort of shallow fried in the pan. Delicious.
Speaker 1: And what oil does She always extra version olive oil.
Speaker 1: She knows better.
Speaker 2: So even even back then she was using that, she
Speaker 2: was way ahead of her time.
Speaker 1: She's quite good that perhaps maybe not to do if
Speaker 1: she was cooking for a huge dinner party and there
Speaker 1: was a lot of people, that would be a lot
Speaker 1: of oil to fry, and so yeah, she was doing
Speaker 1: She will normally bake things like curra puffs and spring roll.
Speaker 1: She'll bake them in the oven, but then the wrapper
Speaker 1: from the spring roll tends to come undone a little bit,
Speaker 1: and the filling can sometimes burst through in the heat
Speaker 1: of the oven, so she gets She used to get
Speaker 1: a bit embarrassed about that if she was catering, so
Speaker 1: she'd definitely do that, like she'd sort of fry it.
Speaker 1: So she would probably just used her I don't know,
Speaker 1: growing up, probably like a standard canola oil or something.
Speaker 1: I think if she was about frying for a lot
Speaker 1: of people. But these days, I think when she's just
Speaker 1: cooking for the family, she knows to use, you know,
Speaker 1: the good quality stuff, and she'll always bake if you
Speaker 1: can over you know, something like frying. And if she's
Speaker 1: doing dumplings, you know how you can just crispen the
Speaker 1: bottom in a non sick pan. Then you can pour
Speaker 1: a little bit of water in, put the little on,
Speaker 1: and you can steam the rest of them, so you
Speaker 1: get that nice crispy bottom and the top of it's
Speaker 1: like a steam dumpling how they normally serve you at Yamja.
Speaker 1: That's how you can do it at home in a
Speaker 1: lot sort of healthier way.
Speaker 2: You know, she's really missed her calling. I think you
Speaker 2: need an insta for her cooking. It could be an influencer.
Speaker 2: She should be making some coin from all these tips.
Speaker 2: It sounds amazing. You reminded me. Actually, I grew up
Speaker 2: out Western Sydney in chester Hill, which has had a
Speaker 2: really high Vietnamese population back in the eighties, and when
Speaker 2: we would have school fates, the Vietnamese families would come
Speaker 2: and make like homemade spring rolls and sell them, and
Speaker 2: they were amazing at the time. So you've reminded me
Speaker 2: of that. But I think you've got to get your
Speaker 2: mum on instaff. Yeah, she's just going to make some
Speaker 2: coin from all their little cooking tips and trips.
Speaker 1: I used to tell them, Mom, you've got to go
Speaker 1: on Master Chef. Yes, she could go on. No, she
Speaker 1: gets too it would be so bad. I get too nervous. Yeah,
Speaker 1: and she doesn't do well under pressure, So if someone
Speaker 1: put a time liment on her, I think she she'd
Speaker 1: get a little bit too nervous with them.
Speaker 2: You come from some good dumpling stock. Then we've chosen
Speaker 2: the right topic for you today.
Speaker 1: Absolutely, So let's go with the first one. Susie. It's
Speaker 1: the Hong Kong dim Sum, pork, and child dumpling. So
Speaker 1: they sound delicious. It's a three hundred grand packet, and
Speaker 1: a serving size is one hundred gram so a third
Speaker 1: of the packets, it was not just one dumpling, it's
Speaker 1: a third of the placket is basically considered a serving size.
Speaker 1: So what we're going to do today because of the
Speaker 1: three dumplings that we've chosen one serving sizes one hundred grams,
Speaker 1: one's twenty six grams, and one's twenty grams. So so
Speaker 1: that we're comparing like to like, or what I say,
Speaker 1: apples to apples, or dumplings to dumplings, so that we're
Speaker 1: comparing the same thing. We're going to compare via the
Speaker 1: one hundred gram column today just so that we're getting
Speaker 1: a more accurate representation of which one is sort of
Speaker 1: the better option when it comes to dumplings. So per
Speaker 1: one hundred grams, we've got eight hundred and thirty four
Speaker 1: kilo jewels in terms of energy, so just over sort
Speaker 1: of two hundred calories, we've got ten point two grams
Speaker 1: of protein, seven grams of fat with two point four
Speaker 1: of that being saturated fat, twenty one point nine grams
Speaker 1: of carbohydrate, so sort of just over the one rough
Speaker 1: serve of carbohydrate a slice and a bit of bread.
Speaker 1: We'd say three point three grams of sugar, so quite
Speaker 1: low as you would expect in a dumpling, and three
Speaker 1: hundred and thirty milligrams of sodium, so not hugely enormous,
Speaker 1: but there is a little bit of a little bit
Speaker 1: of sodium in there. And when we look at the ingredients,
Speaker 1: the first ingredient is wheat flour, so that's obviously because
Speaker 1: of the dumpling sort of wrapper. The next ingredient is pork,
Speaker 1: and that's twenty one percent, and this brand has been
Speaker 1: very careful to say that it's austrain based pork. Next
Speaker 1: we have onion escallions or spring onions I think what
Speaker 1: a lot of people call them chives. There's a little
Speaker 1: bit of sugar in there, some sesame oil, garlic, soy sauce,
Speaker 1: modify a tapiocre starch, corn flour, some flavor enhances A
Speaker 1: six to two one, so we know that is our MSG,
Speaker 1: and glengale powder I'm actually not sure what that is,
Speaker 1: and some pepper. So a very what you call quote
Speaker 1: unquote clean ingredient list. If you take out the must though,
Speaker 1: so we don't love the addition of the added monosudium
Speaker 1: glueten made. But overall the ingredients aren't too bad. And
Speaker 1: I think, you know, very standard for some dumplings, some
Speaker 1: wheat flour to make up the wrappers, and then the
Speaker 1: pork and the vegetables and some of the flavor profile
Speaker 1: which is assessment or the sugar, the garlic, the soy sauce.
Speaker 1: So I don't think too bad overall for a third
Speaker 1: of the packet around two hundred calories. I don't think
Speaker 1: that's I think energy density why, it's fairly okay. But
Speaker 1: I do think the problem is that people tend to
Speaker 1: eat dumplings as more of an entree versus sort of
Speaker 1: a main meal. If you were to eat just dumplings
Speaker 1: as your main meal, I could probably eat close to
Speaker 1: the entire packet. I really do think we have to
Speaker 1: add some vegetables to that to sort of round that
Speaker 1: out and make it a little bit more of a
Speaker 1: balanced meal.
Speaker 2: True, I think, I tell you I don't like these products,
Speaker 2: and this was just random. I went through and chose
Speaker 2: these today, and again I just sort of looked for
Speaker 2: brands that were familiar to me when I look at
Speaker 2: the supermarket, but the things that I look at actually
Speaker 2: when i'm selecting a dumpling because I don't have Sophie
Speaker 2: to make my own, I don't like the pork, Like
Speaker 2: twenty one percent is quite low. When you look at
Speaker 2: some of the comparisons, you can get a lot higher.
Speaker 2: So if I'm paying for a product like this, I
Speaker 2: want the more protein in the more pork. So even
Speaker 2: though it's relatively low fad and it doesn't have that
Speaker 2: much in it, I think it's pretty low when it
Speaker 2: comes to the pork content, and I don't like the
Speaker 2: msgry in it. I think most many of the options
Speaker 2: around and there is a really good pork dumpling at
Speaker 2: Audi I didn't have time to put. I should have
Speaker 2: put that on actually, but it doesn't have any of
Speaker 2: the flavor and hearts are on it. So I personally
Speaker 2: wouldn't buy this just because I think the pork's too
Speaker 2: low and I don't like the MSG in it, and
Speaker 2: it is sort of a very common brand that you
Speaker 2: do see in the mainstream supermarket, so I think there
Speaker 2: are better ones out there. No, I'm like you, it's
Speaker 2: not the Ende of the world, but it wouldn't be
Speaker 2: a one that I would suggest or recommend just based
Speaker 2: on those two facts.
Speaker 1: Definitely, Yeah, But I've looked at what that.
Speaker 2: Stuff is, the langele powder. It's similar to ginger. It's
Speaker 2: in the same family as ginger and turmeric, and it's
Speaker 2: just a flavor, but it's from that family, which You're right.
Speaker 2: I've never heard of that before either. This it's basically
Speaker 2: a spice that they're using to give a little bit
Speaker 2: of flavor through. These dumplings taste great. I've eaten them before.
Speaker 2: They're really nice. It's just that if we're looking specifically
Speaker 2: at quality, I think you can do better. And as
Speaker 2: I said, I'm not a big fan of MSG in
Speaker 2: processed food.
Speaker 1: And then the next one we've got, Susie is Diana
Speaker 1: Chang's dumplings. So qurectly if I'm wrong, but I'm pretty
Speaker 1: sure she was on Master Chef, so I'm pretty excited
Speaker 1: to review her dumplings today. I mustn't better. I haven't
Speaker 1: tried them. Have you tasted hers before?
Speaker 2: No, But she's got heaps of different ones, like it's
Speaker 2: in the section of dumplings, and they're a little bit
Speaker 2: more expensive because you only get two hundred and thirty
Speaker 2: grams for seven fifty, and the other packets you get
Speaker 2: three hundred, so they're sort of positioned as more of
Speaker 2: that boutique brand. But she's got sesh one and she's
Speaker 2: got pork and prawn and chicken. There's a whole range
Speaker 2: of them. They're all colorful boxes and we do like
Speaker 2: to support Australian entrepreneurs around it, and I just chose
Speaker 2: like for like, So I picked the sess one pork
Speaker 2: in this category. But I haven't eaten these ones. And
Speaker 2: I'll tell you in a second if you read out
Speaker 2: the nutritionals, All right.
Speaker 1: Well let's go so again. We're going to compare per
Speaker 1: one hundred grams, so we're serving size as per the
Speaker 1: packet is twenty six grams. We're going to give you
Speaker 1: the nutritional analysis on one hundred grams just so that
Speaker 1: we can compare similarly across the three dumpling. So we've
Speaker 1: got one thousand and seventy kilodules. When it comes to energy,
Speaker 1: we've got eight point three grams of protein, sixteen point
Speaker 1: five grams of fat. That's quite high fat with six
Speaker 1: grams of saturated fat. That's quite a lot of saturated fat.
Speaker 1: As well. We've got eighteen grams of carbohydrates, which to me,
Speaker 1: you know, seems fairly normally in something like a dumpling,
Speaker 1: one point four grams of sugar again fairy standard, and
Speaker 1: three hundred and seventy eight milligrams of sodium, so not insignificant,
Speaker 1: but nothing that I'd be overly concerned about either. So
Speaker 1: that's a nutritional analysis. When we look at the ingredient list,
Speaker 1: we've got pork thirty nine percent, so that's a lot
Speaker 1: higher than the previous product, which is twenty one percent.
Speaker 1: I must say that this is the Diana Chang's Seschuan
Speaker 1: pork dumplings as well, so pork thirty nine percent. The
Speaker 1: next ingredient SUSI, which is interesting, is pastry, so that's
Speaker 1: thirty one percent, and the pastry is made up of wheatflour, water,
Speaker 1: vital wheat, gluten, and salt. And then she's got cabbage, onion,
Speaker 1: and soy sauce, cheese, sorry not cheese, chimes, ginger and
Speaker 1: some coffee, chives, ginger, canola oil, tapiocre starch, sugar, sweet
Speaker 1: peprika powder, chili oil, black vinegar, chili powder, garlic, and
Speaker 1: chesh one pepper so a lot of it sounds like
Speaker 1: a lot of ingredients, but they're all whole food based ingredients,
Speaker 1: just basically herbs and spices, and to make up that
Speaker 1: flavor profile. The two big ingredients in there are the
Speaker 1: pork thirty nine percent and the pastry for thirty one percent.
Speaker 1: So I'm not loving the pastry in here, Susie. And
Speaker 1: that's why the fat content and the saturated fat content
Speaker 1: is so high in these in these dumplings, isn't it.
Speaker 2: Because most sort of steam dumplings are very reasonably low
Speaker 2: in fat. So when I had a look at this,
Speaker 2: I was like, why is it so high in fat
Speaker 2: for these range? And when it said pastry but the
Speaker 2: other thing I wanted to ask you about, but there's
Speaker 2: no normally pastry. A true pastry will be made with butter.
Speaker 2: Butter that's why I'm so high. But I'm not seeing that.
Speaker 2: So is it just based on that? I can't even
Speaker 2: see where the fat at that percentage is coming from
Speaker 2: unless it's just all canola oil.
Speaker 1: I think it's a mistake. I think because canola is
Speaker 1: quite low down there with the list. There's no way
Speaker 1: that there's sixteen point five grams of fat with canola
Speaker 1: being about the tenth ingredients, So I think that that
Speaker 1: is an error.
Speaker 2: I think that they need to have butter on there.
Speaker 1: I've never seen pastry made without butter. Yeah, I think
Speaker 1: there's absolutely butter in there, which would also explain the
Speaker 1: high saturated content.
Speaker 2: That's what I thought too, So I agree. I think
Speaker 2: there's a mistake on this label because thirty one percent
Speaker 2: pastry is high. It is the amount of pork than
Speaker 2: in the first dumplings, which is a good thing, you know,
Speaker 2: if we look at the but I guess the protein
Speaker 2: doesn't really translate there as much as you perhaps would
Speaker 2: like it too. I guess eight point three per hundred,
Speaker 2: it's only two per dumpling, so we'll perserve. We're assuming
Speaker 2: that's a few dumplings. So yeah, I am a little
Speaker 2: bit confused by the labels on this. Again, I wouldn't
Speaker 2: recommend this because it's high fat and dumpling steam dumplings
Speaker 2: should never really be high fat. They're quite a light
Speaker 2: food in general to enjoy, particularly if you can get
Speaker 2: ones that have got more veggies in them, more lean
Speaker 2: protein like prawns or pork. So yeah, I just found
Speaker 2: it an interesting product more than anything. One, why are
Speaker 2: they using pastry? Two? Is that then have butter which
Speaker 2: it doesn't list, And yeah, so I just thought it
Speaker 2: was kind of interesting.
Speaker 1: Overall, my brain automatically went, oh, allergy, just be wary
Speaker 1: if you do have children with something like a cow's
Speaker 1: milk protein and tolerance. If there is some butter which
Speaker 1: hasn't been disclosed in there, the company should really do
Speaker 1: something about that. And if there's no butter in there,
Speaker 1: then I would just get them to recheck their nutrition
Speaker 1: panel analysis because it just doesn't It doesn't really add up,
Speaker 1: does it really? No, there's something not quite right there.
Speaker 2: No, No, it doesn't add up for me at all.
Speaker 2: It's odd to have high fat, kind of raw dumplings
Speaker 2: like that. It's odd for me to use pastry in them.
Speaker 2: And then if it is pastry, where's the butter? So
Speaker 2: I am a bit suss on that panel as well.
Speaker 2: So I think, yeah, just if anyone listening from that company,
Speaker 2: it's worth having a look at it. And I've just
Speaker 2: sort of flagged that as unusual as a mix as
Speaker 2: an ingredient in general. So again, it wouldn't be my
Speaker 2: go to dumplings if I was buying some and I
Speaker 2: haven't previously bought them, probably because when I did have
Speaker 2: a quick look at the label, which I would have done,
Speaker 2: I wouldn't have liked that it's so high in fat
Speaker 2: for a product that should not be all right.
Speaker 1: So sadly Diana Chang's doesn't get the big thumbs up
Speaker 1: from the nutrition cout today. But let's check out mister
Speaker 1: Chang's a barbecue pork dumpling. So one of the best
Speaker 1: flavors I think when it comes to dumplings is barbecue
Speaker 1: pork flavor. So mister Chang's barbecue pork dumplings are seven
Speaker 1: dollars fifty for three hundred grams, and serving size for
Speaker 1: this packet is twenty gram so very small. But again
Speaker 1: we're going to compare via the one hundred gram So
Speaker 1: we've got seven hundred and twenty six kilodels, so under
Speaker 1: two hundred calories for a serve, nine point two grams
Speaker 1: of protein five grams of total fat, so quite significantly
Speaker 1: lower than the Diana Chang's brand, which had what was
Speaker 1: that Suzi sixteen point five so only is five grams
Speaker 1: of fat for one hundred grams here one point four
Speaker 1: grams of saturated fats are a lot lower, twenty one
Speaker 1: point six grams of carbohydrate fairly standard, one point five
Speaker 1: grams of sugar, and two hundred and ninety two milligrams
Speaker 1: of sodium. So when we look at the ingredient panel here,
Speaker 1: the filling is sixty percent. So that's interesting just how
Speaker 1: they've laid that out. They've got the filling of sixty percent.
Speaker 1: The pork in that sixty percent is pork forty six percent,
Speaker 1: which includes cabbage, onion, chassius sauce, color one point fifty
Speaker 1: a modified corn starch, acidity regulators, more color, soy sauce, sugar,
Speaker 1: chicken powder, salt, sesame or tapioca starch, pepper. And then
Speaker 1: they've got pastry which is forty percent, so that's wheat, flour, water, vegetable,
Speaker 1: all salt, and tapioga stup. So the filling is sixty percent,
Speaker 1: the pastry is forty percent, and the filling it's mostly
Speaker 1: just pork, cabbage, and onion with a little bit of
Speaker 1: chastis sauce and some extra flavors. Isn't it too much
Speaker 1: going on?
Speaker 2: I really like these. I've actually got these in my
Speaker 2: freezer at home because they taste really nice. And again
Speaker 2: I probably did look at the label. I love how
Speaker 2: it's laid out to say, sixty percent is the filling,
Speaker 2: forty you know, almost fifty is the pork, which I love,
Speaker 2: much higher than the ones we've seen in both cases.
Speaker 2: So the Diana there was twenty percent for the first forty,
Speaker 2: and so this is almost fifty percent pork, which is great.
Speaker 2: There's no added MSG in it, and they're referring to
Speaker 2: it as pastry, but obviously that's just how they're referring
Speaker 2: to the wrapper the wrapper. And it's not a high
Speaker 2: fat because it's it's you know, almost a low fat
Speaker 2: product of just five grams per hundred, which isn't overly
Speaker 2: high for the volume of sort of wrapping you get.
Speaker 2: So I really like this. I think they're quite low
Speaker 2: in sodium for a product that is traditionally quite salty,
Speaker 2: admittedly leanne We will add loads of soy sauce, so
Speaker 2: it's not a low salt meal. The sugars are the
Speaker 2: low of the three of those skewes that we've compared,
Speaker 2: So that's one point five per hundred was similar to sorry,
Speaker 2: the Diana ones, which are one point four, but compared
Speaker 2: to the others, which was double that at the same
Speaker 2: price point. You know, these are only seven fifty for
Speaker 2: three hundred grams, so you're getting a much better quality dumpling.
Speaker 2: The taste is great and for the same price. So
Speaker 2: this is my standout of this section just by chance,
Speaker 2: as I sort of include the more in our diet.
Speaker 2: But yeah, I really like it. I think it's one
Speaker 2: of the best ones I've seen. I should have mentioned
Speaker 2: there is a really good Audi pork dumpling which again
Speaker 2: is pretty clean ingredient wise likely I think. I think
Speaker 2: it sells for five dollars for that bag, so that's
Speaker 2: definitely worth a look and a try, and we will
Speaker 2: include that at a future date. But yeah, I think
Speaker 2: they're sort of my winners in this space as I
Speaker 2: become more familiar with the dumpling in the supermarket trolley.
Speaker 1: Yeah, I think it's a good one. I think it's
Speaker 1: the green light from the Nutrition Couch today in terms
Speaker 1: of the three dumplings that we recommended or that we reviewed.
Speaker 1: Exactly perfect, hoodiful, and I must say that although it's
Speaker 1: got more than double the pork, the price hasn't changed.
Speaker 1: It's seven fifty for three hundred gram so it's actually
Speaker 1: quite affordable when you think about it compared to you're
Speaker 1: paying the same price for just a lot more flour
Speaker 1: in the other type of dumplings versus you're actually getting
Speaker 1: some lean protein in this one, which is probably a
Speaker 1: lot better than just paying for a little bit of
Speaker 1: flour and water in the other product.
Speaker 2: So true. And you know, as a meal, I would
Speaker 2: just do some out of ami with this, you know,
Speaker 2: for a quick and easy Sunday night dinner for the kids.
Speaker 2: You know, that's relatively cost effective. It's a great choice.
Speaker 1: I throw some veggies and I throw some steam broccolini
Speaker 1: on the side, or something with a little garlic ginger,
Speaker 1: a little splash of soy on there. Get your veggies up.
Speaker 1: Maybe some bock choi or something as well. Some steam
Speaker 1: bock choy in brocolini could be. Some mushrooms could be
Speaker 1: a really wonderful side dish to this with the attamamae beans,
Speaker 1: and I think, as you said, you've got a complete, easy,
Speaker 1: easy Sunday meal which is probably ready in about ten
Speaker 1: minutes flat, which is awesome, perfect, wonderful sous. That brings
Speaker 1: us to the end of the nutrition catch product review
Speaker 1: and dumpling week for another week, if you haven't done
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Speaker 1: Sunday and Wednesday morning for our product review. We also
Speaker 1: have our Instagram and our Facebook pages running as well.
Speaker 1: We are at the Nutrition Couch podcast, so make sure
Speaker 1: you give us a follow. You're welcome to send us
Speaker 1: any products there to review or ask us any listener
Speaker 1: questions as well, and we will see you guys the
Speaker 1: same time, the same place next Sunday.
Speaker 2: Have a great week.