Did you know you can boil dumplings just like pasta? They come out extra juicy.
Get those chopsticks (plus your favourite Mr Chen’s dipping sauce) ready!
For the silkiest dumplings, steaming is the go.
Prepare for things to get a little steamy.
When you can’t decide between silky steamed or golden-fried have the best of both worlds by pan-frying your dumplings.
Serve sizzling hot.
For easy lazy dumplings at your fingertips.
Refer to pack for exact cooking times. Based on a 900W microwave.
Replicating your favourite Chinese takeaway can feel a bit daunting, but fear not. With these simple tips, the right ingredients and a little bit of practice, you’ll soon be an Asian flavour expert too.
For the juiciest dumplings, cook them like pasta. Just drop the dumplings into boiling water for about 8 minutes, drain, then drizzle with your favourite sauce
When deep frying, dip a chopstick in the oil. If bubbles slowly appear on the tip of the chopstick, the temp is about 160°C. The more bubbles… the hotter it is.
To get that authentic Asian taste, use peanut oil instead of vegetable when frying. Then mix in soybean and sesame oils later to add even more flavour.
Dumplings are a delicious base for dipping sauces. Try a savoury combo of soy, ginger and black vinegar, or a mix of yuzu and ponzu for a citrusy zingy hit.
Ensure even heat distribution with room to move food around for fast frying. Overcrowding will make your meal steam rather than frying up nice and crispy!
Grab some noodles, stir in some protein, chuck in some veggies and add sauces till it tastes great. There aren’t any rules ‘cause you can’t really break a stir-fry!
The holy trinity of ingredients in Chinese cooking is fresh ginger, garlic and spring onions. Get these right and your meal is always sure to be a winner.
You only need a few pantry staples for that authentic Asian flavour. Soy for salt, oyster for umami, and rice wine vinegar to add a little zest.
Delicate, light and aromatic outside. Soft, yielding and flavourful within. It’s no wonder dumplings are everyone’s favourite. Here are eight ways to love them a little differently.
Bite-sized pockets of delicate dough wrapped artfully around an aromatic filling of meat & vegetables. Cook them in 5 different ways from silky steamed to crispy, golden fried.
This traditional Cantonese dumpling features a delicate, translucent crystal rice wrapper draped around a sweet and fragrant prawn centre.
A Japanese twist on the original Chinese jiaozi, these stuffed parcels of sculpted dough filled with minced meat and vegetables are commonly pan-fried to be crisp and golden.
Traditionally known as mantou, these delicious split buns are served warm - light and fluffy as a cloud - ready to fill with your favourite meats, vegetables and drizzle with hoisin sauce.
Wrapped with specially thin wheat skins and packed full of delicious vegetables, meat or seafood – you’ll often find them sitting pretty amongst some tasty soup.
These small rounded dumplings are commonly filled with succulent pork and a small amount of delicious rich broth. Eat and slurp with care.
An open dumpling in a cylindrical shape, generally filled with ground pork, shrimp and mushroom and topped with fish egg, shredded carrots or peas.
Commonly known as Filled Buns, they’re made of the same soft and fluffy dough as Bao Buns but are usually filled with sweet and savoury filling - most commonly BBQ Pork. Yum!
