Nom Wah Dumpling Best Seller
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaNom Wah ships its famous dim sum nationwide on Goldbelly! Xiao long bao, or pork soup dumplings, are broth-filled Shanghainese steamed dumplings that are utterly addictive and Nom Wah’s are especially so. Their chicken dumplings are also a can’t miss, featuring a flavorful mix of chicken and cabbage enclosed in a wheat wrapper.
Opened in 1920 in New York City’s Chinatown, Nom Wah is the first and oldest dim sum restaurant in New York. Founded as a tea parlor and bakery by the Choy family in 1920, Nom Wah was originally famous for its mooncakes; dim sum was a secondary priority. Dim sum, which translates to “a little bit of heart” referring to its bite-size portions, originated on the Silk Road a millennium ago. Nom Wah was sold in 1950 to Wally Tang, who started as a dishwasher at the Chinese restaurant, and then passed on to Wally’s nephew Wilson in 2010. Skip the crowds queuing for dim sum and order Nom Wah’s legendary dim sum straight to your door.
This package serves 6 -10 people and includes
- 1.5 lbs. Pork Soup Dumplings (approx. 18-23 pcs.)
- 1.5 lbs. Chicken & Cabbage Dumplings (approx. 18-23 pcs.)
- Choose to add sauce!
Add On Sauce Options Include
- Roasted Chili Oil
- Dumpling Sauce
- Black Vinegar Ginger Sauce
- Chili Sauce
- Nom Wah’s dumplings 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 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.
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
