Black Pepper Wagyu Beef Dumplings put a premium spin on the classic Chinese jiaozi (餃子). Wagyu beef, prized for its rich marbling, makes a juicy, tender filling. It's seasoned with cracked black pepper, a pairing familiar from Cantonese black pepper beef, for a warm, peppery finish. Each 500g pack holds 26 to 30 dumplings, ready to cook straight from the freezer.

Serve them hot with Chinese black vinegar for dipping. The vinegar's sharpness balances the richness of the wagyu, and a spoonful of chilli oil adds extra heat if you want it. After boiling, give them a quick rinse to wash off excess starch so they don't stick together. They're a step up from the everyday dumpling and worth putting at the centre of the table.

• Black pepper wagyu jiaozi: wagyu beef and cracked black pepper filling in a thin, hand-folded wrapper
• Cook from frozen: no thawing needed
• 26 to 30 dumplings per 500g pack: enough for a family meal or sharing
• Delivered frozen, straight to your door

Cooking Instructions: Boiling. Add the frozen dumplings to a pot two-thirds full of boiling water. The water will stop boiling, so keep the heat on until it returns to a boil. Once it does, add one cup of cold water. Repeat this twice more, for three cups of cold water in total. Drain, give the dumplings a light rinse to remove excess starch, and serve immediately with Chinese black vinegar and chilli oil on the side.