Cantonese Free Range Chicken Coriander – This is one of our most popular dumplings. This dumpling is based on the flavour profile that Vicky grew up with – Hong Kong homemade style that her mum makes. These dumplings are loaded with fresh herbs, shiitake mushroom and free range corn-fed chicken thigh.
Shanghai Free Range Pork Savoy Cabbage – This traditional Chinese dumpling can be found all over Beijing and Shanghai. They are super delicious because they are made with the best pork on this planet – free-range Wairapa LongBush Pork Shoulder. Super comfy flavour, great for the kids!
Nepalese Spiced Lamb + 5 veges – No chilli, just jam packed with spices and good old vegetables. This beautiful parcel is made with tumeric dough. Best served with our kasundi! Loads of chefs love this, very unusual.
Korean Sesame Beef + Sprouts – This darker flavour dumpling is inspired by Korean cuisine – Toasted black sesame pastry, juicy beef, glassy noodles, shiitake mushroom, mung bean sprouts and shallot!
Crystal Prawn Garlic Chives – Chunky prawns flavoured with sesame oil, pepper and garlic chives – simple Chinese combination but delicious.
Spinach, Tofu Bok Choy Dumplings (vegan) – Tofu can be flavorsome if it is done right. This nutritious parcel is made with vegetables, Wellington made tofu and hand crafted in a spinach wrapper.
Japanese Six-Mushroom Dumplings (vegan) – These earthy vegan dumplings are wrapped in carrot dough and flavoured with a 20 months aged unpasteurised organic miso and six different types of mushroom – oyster, needle, shiitake, woodear, portbello and brown button.