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½ Price Golden Wok Dumplings by Diana Chan 230g $3.75 @ Woolworths

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Woolworths
Woolworths

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  • +1

    Probably a dumb question but how do you see the deals that are coming up with Woollies. I know Coles pre-releases the catalogues, but does Woollies as well? If so can you give me the link.

    Thanks

    • Woolworths and Coles both release their online catalogue at 5PM on Monday

      • +1

        Thanks. I have some points this week and it helps to know if I should shop tomorrow or later in the week.

        • I noticed StoCard app will notify you of catalogues.

          • @capslock janitor: Thanks. Will look into this.

            • @try2bhelpful: I think once you load cards you can open the catalogue in-app, or without loading the cards - I don't remember as some of my cards are already there from before Google wallet was available.

  • +4

    They're not bad, but I find them a tad dry. I still prefer Mr. Chen's Ginger Prawn Dumpling, the Pacific West Gyoza or KB's Prawn Gyoza.

    • +1

      So Chen > Chan? :)

  • Found these dumplings taste like nothing.

  • I think these are the best dumplings (found in a major supermarket chain) when prepared according to the instructions on the pack.

  • +1

    Can you shallow pan fry these in oil or what is the best way to make these as I don't have a steamer.

    I have a rice cooker, microwave and gas stove with frying pan and oil.

    • Pan Frying is actually the recommended way to cook these. Also the best way imo.

      Depending on your rice cooker, some has a steam function as well.

      • Oh wow I see thanks.

        Wow that is quite a lot of ways to make it.

        But with the pan frying method isn't adding water to oil generally not a good idea?

        I will probably not deep fry it but pan fry it with a lot of oil so not completely submerged but heavily coated (same way I do my tofu sometimes).

        I think pan frying would taste best unless making a soup then boiling would be nice.

        Appreciate the image and effort to find this.

        • But with the pan frying method isn't adding water to oil generally not a good idea?

          It depends on the heat and amount of oil. Adding water creates a steaming effect in the pan covered with the lid.

  • Made in Australia. 93% aussie ingredients. I'd probably trust these a bit more than the overseas made ones.

    • +1

      If they don't have seafoods such as prawns in their ingredient then sure 93% aussie ingredients they can still turn a profit, if not, it will be difficult. Go to seafood shops to see how much a kg of Aussie prawn meat costs compare to import ones then you know why majority of these type of dumplings being sold at supermarkets mainly has overseas ingredients.

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