Dumplings & Siu Mai - Choose Your Own 3 Pack

• Nom Wah’s dumplings & siu mai ship frozen with dry ice
• Do not remove dry ice with bare hands
• Upon arrival, freeze immediately
• Dumplings may be kept frozen for up to 3 months

To Serve

Chicken & Cabbage and Pork & Shrimp Dumplings

• Line a steamer with perforated parchment paper liners.
• On high heat, bring the steamer water to a rolling boil.
• Place dumplings in the steamer leaving at least ½ inch of space between each dumpling
• Cover and steam for 12–14 minutes or until fully cooked through. The inside of the dumpling should reach 160 degrees when using a thermometer.
• Serve immediately or proceed with the following steps for pan-fried dumplings.
• Let the dumplings cool at room temperature for 4–5 minutes (This allows the dumpling to maintain its structure when pan frying).
• In a medium skillet, heat a ¼ cup canola oil (or other neutral cooking oil) on medium-high heat.
• When oil is hot, but not smoking, place the dumplings in the skillet, leaving at least a ¼ of space between each dumpling. Do not move the dumplings.
• After 1–2 minutes, or when you see golden brown edges begin to form around the bottom of the dumplings, flip them using a pair of tongs
• Pan-fry the second side for another 1–2 minutes, or until this side is golden brown as well.
• Remove to a paper towel-lined sheet tray to drain excess oil.

Pork Dumplings

• Line a steamer with perforated parchment paper liners.
• On high heat, bring the steamer water to a rolling boil.
• Place dumplings in the steamer leaving at least ½ inch of space between each dumpling.
• Cover and steam for 9–10 minutes or until fully cooked through. The inside of the dumpling should reach 160 degrees when using a thermometer.
• Serve immediately or proceed with the following steps for pan-fried dumplings
• Let the dumplings cool at room temperature for 4–5 minutes (This allows the dumpling to maintain its structure when pan frying).
• In a medium skillet, heat a ¼ cup canola oil (or other neutral cooking oil) on medium-high heat.
• When oil is hot, but not smoking, place the dumplings in the skillet, leaving at least a ¼ of space between each dumpling. Do not move the dumplings.
• After 1–2 minutes, or when you see golden brown edges begin to form around the bottom of the dumplings, flip them using a pair of tongs.
• Pan-fry the second side for another 1–2 minutes, or until this side is golden brown as well.
• Remove to a paper towel lined sheet tray to drain excess oil.

Edamame Dumplings

• Line a steamer with perforated parchment paper liners (also referred to as “bamboo steamer liners” on Amazon).
• On high heat, bring the steamer water to a rolling boil.
• Place dumplings in the steamer leaving at least ½ inch of space between each dumpling
• Cover and steam until fully cooked through (approximately 8–9 minutes).
• Let dumplings rest 1–2 minutes before serving.

Shrimp Dumplings

• Line a steamer with perforated parchment paper liners.
• On high heat, bring the steamer water to a rolling boil.
• Place frozen dumplings in the steamer leaving at least ½ inch of space between each dumpling
• Cover and steam for 9-10 minutes or until fully cooked through. The inside of the dumpling should reach 130˚F when using a thermometer.
• Serve immediately.

Gluten-Free Edamame Dumplings

• Line a steamer with perforated parchment paper liners (also referred to as “bamboo steamer liners” on Amazon).
• On high heat, bring the steamer water to a rolling boil.
• Place dumplings in the steamer leaving at least ½ inch of space between each dumpling
• Cover and steam until fully cooked through (approximately 8–9 minutes).
• The inside of the dumpling should reach 130˚ F with a thermometer.
• Drizzle a few drops of canola oil (or other neutral oil) to prevent sticking.
• Serve immediately, or proceed with the following steps for pan-fried dumplings.
• Let the dumplings cool at room temperature for 2–3 minutes (This allows the dumpling to maintain its structure when pan frying).
• In a medium skillet, heat a 1/8 cup canola oil (or other neutral cooking oil) on medium-high heat.
• When oil is hot, but not smoking, place the dumplings in the skillet, leaving at least a ¼ of space between each dumpling. Do not move the dumplings.
• After 1–2 minutes, or when you see golden brown edges begin to form around the bottom of the dumplings, flip them using a pair of tongs
• Pan-fry the second side for another 1–2 minutes, or until this side is golden brown as well.
• Remove to a paper towel lines sheet tray to drain excess oil.
• Serve and enjoy!

Gluten-Free Chicken & Cabbage Dumplings

• Line a steamer with perforated parchment paper liners (also referred to as “bamboo steamer liners” on Amazon).
• On high heat, bring the steamer water to a rolling boil.
• Place dumplings in the steamer leaving at least ½ inch of space between each dumpling
• Cover and steam until fully cooked through (approximately 8–9 minutes).
• The inside of the dumpling should reach 165˚ F with a thermometer.
• Drizzle a few drops of canola oil (or other neutral oil) to prevent sticking.
• Serve immediately, or proceed with the following steps for pan-fried dumplings.
• Let the dumplings cool at room temperature for 2–3 minutes (This allows the dumpling to maintain its structure when pan frying).
• In a medium skillet, heat a 1/8 cup canola oil (or other neutral cooking oil) on medium-high heat.
• When oil is hot, but not smoking, place the dumplings in the skillet, leaving at least a ¼ of space between each dumpling. Do not move the dumplings.
• After 1–2 minutes, or when you see golden brown edges begin to form around the bottom of the dumplings, flip them using a pair of tongs
• Pan-fry the second side for another 1–2 minutes, or until this side is golden brown as well.
• Remove to a paper towel lines sheet tray to drain excess oil.
• Serve and enjoy!

Chicken and Pork & Shrimp Siu Mai

• Line a steamer with perforated parchment paper liners
• On high heat, bring the steamer water to a rolling boil
• Place frozen siu mai in the steamer leaving at least ½ inch of space between each dumpling
• Cover and steam until fully cooked through (12–14 minutes)
• Look for the siu mai skin to become slightly translucent, and for a visible well of liquid to form at the bottom of the siu mai
• Serve immediately

Shrimp Siu Mai

• Line a steamer with perforated parchment paper liners
• On high heat, bring the steamer water to a rolling boil
• Place frozen siu mai in the steamer leaving at least ½ inch of space between each dumpling
• Cover and steam until fully cooked through (10 minutes)
• Look for the siu mai skin to become slightly translucent, and for a visible well of liquid to form at the bottom of the siu mai
• Serve immediately

Soup Dumplings

• Line a steamer with perforated parchment paper liners.
• On high heat, bring the steamer water to a rolling boil.
• Place frozen dumplings in the steamer leaving at least ½ inch of space between each dumpling
• Cover and steam until fully cooked through, 12–14 minutes
• Look for the dumpling skin to become slightly translucent, and for a visible well of liquid to form at the bottom of the dumpling.
• Serve immediately.
• It is best to leave them in the steamer basket in order to avoid tearing the dumpling wrappers during transfer to a different dish.

How Do I Eat a Soup Dumpling?

• Using a pair of tongs or chopsticks, lift the dumpling onto a soup spoon by its topknot
• Carefully nip off the knot with your teeth
• Allow the dumpling to cool for a minute or so
• Suck out the broth and then eat the remainder

Pro Tip: Nom Wah recommends serving their soup dumplings with Chinese black vinegar, known as Chinkiang Vinegar. A popular brand they recommend is Gold Plum