Chicken and Mushroom Dumplings, known as jiaozi (餃子) in Mandarin, are a staple of northern Chinese home cooking. Each 500g pack holds 26 to 30 dumplings, ready to cook straight from the freezer.

Serve them hot with Chinese black vinegar for dipping, and a spoonful of chilli oil if you like some heat. After boiling, give them a quick rinse to wash off excess starch so they don't stick together. They're a natural fit for a weeknight dinner or a dumpling spread at home.

• Classic jiaozi: chicken and mushroom 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.