newsletter 14
CategoriesRecipes Post by

Cucumber Dumpling Salad

Brighten up your work day with House of Dumpling’s delicious answer to the perennial ‘what’s for lunch?’ question.

It’s plant based, healthy and uses three of our star products to brighten your work day. Best of all – no from-scratch dressings or massive grocery shops needed. Just grab your favourite dumplings (we used our vegan Lentil Kale dumplings), cook ’em up and chuck all the ingredients in and container and you’re done!

 
Ingredients:

Cucumbers

Your favourite HOD dumplings flavour!

Mum’s Soy Tangy Sauce

‘Everything’ Chilli Oil

Method:
  1. Slice cucumber into thick batons.
  2. Add them in a bowl with Mum’s sauce and chili oil.
  3. Cook dumplings on the pan flipping them when browned.
  4. Serve dumplings on top of cucumbers.
newsletter 13
CategoriesRecipes Post by

Chilli Oil Vinaigrette

Sometimes, the hardest part of making a salad is the dressing – chucking any combination of chopped veggies together is simple, but when it comes to what to mix up to give it that punchy flavour, things get a little complicated.

Luckily – we’ve got some unbelievably easy and deliciously flavoursome new dressing inspo for you. Just three ingredients and no chopping, mincing or blending necessary! Including our Mild Chilli Oil with Garlic which provides a stunning combination of a garlic infused cold-pressed oil with a tiny hint of chilli – unbeatable!

 
Ingredients: 

½ lemon, juiced
¼ cup House of Dumplings Mild Chilli Oil with Garlic
Salt and pepper

Method:
  1. Mix all ingredients in a jar and shake well.
  2. Pour over your favourite salad, toss and serve!
Newsletter 12
CategoriesRecipes Post by

Dumpling Tomato Salad

Cherry tomatoes are really having a moment right now – as they should! Seasonal, fresh and locally-grown, they’re the perfect summer veggie to level up your salads. Paired here with Basil and mixed in with your favourite flavour of our handmade dumplings for an easy, delicious summer dish! Combine our ‘everything’ Chilli Oil and soy & tangy Mum’s Sauce to make a dressing that packs a punch!

Ingredients:

1 packet of your favourite House of Dumplings dumplings   

Cherry tomatoes, handful

Basil leaves

House of Dumplings Soy Tangy Mum’s Sauce

House of Dumplings Chilli Oil with Szechuan Pepper

Black pepper

 
Method:
  1. Pan fry dumplings on both sides.
  2. In a bowl, add cherry tomatoes, basil leaves and dumplings.
  3. Add black pepper and toss.
  4. Drizzle Mum’s Sauce and Chilli Oil over the salad.
  5. Toss and serve.
newsletter 11
CategoriesRecipes Post by

Summer Pasta Salad

Our ‘Everything’ Chilli Oil strikes again! If you’ve never tried it in a pasta salad – now’s your chance. 

 

This pasta salad is fresh, easy and ready in minutes. Plus, it’s another great way to make the most of those seasonal summer veggies – we use tomatoes and cucumber in this recipe, but you could just as easily include courgettes, eggplants, peas, asparagus, spinach and, of course, fresh basil leaves for garnish! The choice is yours – just collect your summer bounty, cook some pasta and drizzle on some House of Dumplings Chilli Oil! 

 

Ingredients:

100g dry penne pasta
1 cup diced tomatoes
1 cup diced cucumber
½ cup sliced ham
½ cup cubed fresh mozzarella
House of Dumplings Chilli Oil with Szechuan Pepper

 

Method:
  1. Cook pasta according to package instructions and drain.
  2. In a large bowl, add all the ingredients
  3. Drizzle on the Chilli Oil and season with salt and pepper.
  4. Mix well and serve.

 

 

newsletter 10
CategoriesRecipes Post by

Vermicelli Noodle Salad with Pork Kaffir Lime Dumplings

It’s time to make the most of those fresh summer veggies that we have an abundance of right now in Aotearoa!

If you’re not used to keeping track of which fruits and vegetables are in season – the beginning of a new year is the perfect time to start! Love Food Hate Waste NZ have some great guides to seasonal eating that’ll keep your dinners super healthy and environmentally-friendly.

Right now we’re in the height of summer which means we’re blessed with an abundance of courgettes, cucumbers, tomatoes, sweetcorn, capsicums, aubergines, and radishes. Stuck on what to make with ’em? No worries, this easy, filling Vermicelli Noodle Salad will work perfectly with whatever you’ve picked from your garden or grabbed from your local farmer’s market!

Looking for finger food inspiration? Check out our recipe for Vietnamese Summer Rolls – they’re just like this salad – but all rolled up!

 

Ingredients:

Vermicelli noodles, cooked according to packet instructions 
An assortment of sliced vegetables: such as cucumbers, capsicums, carrots, lettuce etc.
Coriander leaves, roughly chopped
1 Packet of House of Dumplings Pork Kaffir Lime Dumplings

Sauce:
2 tbsp fish sauce
2 tbsp white sugar
2 tbsp hot water

 

Method:
  1. Cook dumplings according to package instructions.
  2. Mix together fish sauce, white sugar and water for the sauce.
  3. Assemble vegetables, noodles and dumplings on a plate. Pour over sauce.
  4. Add sauce and mix well, then tuck in!

newsletter
CategoriesRecipes, Uncategorized Post by

Vietnamese Summer Rolls with Mum’s Sauce

Happy New Year dumpling-lovers! 

We’re starting the New Year off right with the perfect summer recipe – fresh spring rolls, with Mum’s Sauce for dipping!

Our Mum’s Sauce is a mix of ginger, garlic & soy sauce – so it’s basically a ready-made dipping sauce. 

You can use any veggies, fresh or cooked, that you have lying around! Don’t eat prawns? Swap it out for tofu or just more veggies! 

 
Ingredients:

Rice paper

Lettuce

Vermicelli noodles, cooked

Coriander

Basil leaves

Carrots, cut into matchsticks

Cucumber, cut into matchsticks

Red capsicum, cut into matchsticks

Cooked shrimp

Mum’s Soy & Tangy Sauce

Method:
  1. Soak rice paper in water for about 5-10 seconds.
  2. Place on a chopping board. Add lettuce, vermicelli noodles, coriander leaves, basil leaves, carrots, cucumber and capsicum. Add cooked shrimp.
  3. Fold inwards then roll.
  4. Serve with Mum’s Sauce.
  5. Enjoy!
 
newsletter 8
CategoriesRecipes Post by

Glass Noodle Stir Fry with Mum’s Sauce

As you might be able to tell – we love noodles here at House of Dumplings, almost as much as we love dumplings! This recipe uses dangmyeon, which are Korean glass noodles made of sweet potato starch. Other variations of glass noodles can also be made from mung bean or potato starch. All glass noodles turn transparent after cooking, hence the name ‘glass’ or ‘cellophane’ noodles. 

Dangmyeon should be available at most Asian supermarkets – but if you’re having trouble finding them, you can always replace with rice vermicelli noodles! 

 
Ingredients:

1 tbsp oil
50g Dangmyeon (sweet potato starch noodles)
Capsicum, sliced
Mushrooms, sliced
Carrots, sliced
Frozen spinach, microwaved
House of Dumplings Mum’s Soy Tangy Sauce
Sesame seeds for garnish

 

Method:
  1. Heat oil in a large frying pan.
  2. Boil noodles according to package instructions and rinse under cold water.
  3. Stir fry vegetables. You can do this one by one for presentation, or just stir fry all the vegetables together.
  4. Add Mum’s Sauce, stir fried vegetables and noodles to a bowl.
  5. Stir to combine and serve. Garnish with sesame seeds.
newsletter 7
CategoriesRecipes Post by

Stir-Fried Udon Noodles with Mum’s Sauce

Of all the endless, delicious varieties of noodles in the world, Udon are some of the thickest and thus, the most satisfying. If you’re looking for a hearty, filling meal – anything with Udon noodles will be perfect! The less experienced noodle connoisseurs among us may confuse Udon noodles with Soba Noodles, another popular Japanese noodle. However, Soba noodles are thinner and made from buckwheat flour, giving them a darker colour. 

Dried Udon noodles are widely available in New Zealand, and in this recipe we use instant Udon noodles to make this dish as fast and convenient as possible!

Ingredients: 

1 tbsp oil
100g ground beef/pork
100g frozen veggies
1 packet of instant udon (200g)
3-4 tbsp House of Dumplings Soy & Tangy Mum’s Sauce
Chopped spring onion for garnish

Method: 
  1. Heat oil in a frying pan.
  2. Add ground beef/pork and stir fry until browned.
  3. Add frozen veggies and cook for another 3-4 minutes.
  4. Add instant udon and Mum’s Sauce.
  5. Cook for another 1-2 minutes.
  6. Serve and garnish with spring onion.
newsletter 6
CategoriesRecipes Post by

Vegetarian Nachos with Chilli Oil

In this week’s edition of ‘when we say everything, we mean EVERYTHING’: we top off these delicious veggie nachos with our ‘Everything’ Chilli Oil – because….when we say everything, we mean EVERYTHING!

The best thing about nachos is that they’re a healthy, hearty and tasty meal with minimal effort. Essentially you’re just chucking your favourite toppings on your favourite corn chips but rest assured: your family, partner, dinner party guests or flatmates will still be impressed!!

Ingredients:

Tortilla chips
Black beans
Red onion, diced
Cheddar cheese
Corn
Lettuce
Tomato, diced
Guacamole
Jalapeño peppers
Chilli Oil with Szechuan Pepper

 
Method:
  1. Put tortilla chips on a baking pan lined with foil.
  2. Top with black beans, diced red onion and cheddar cheese.
  3. Bake at 200C for 15 minutes or until cheese has melted.
  4. Top with corn, lettuce, diced tomato, guacamole, jalapeño and other desired toppings!
    Garnish with House of Dumplings ‘Everything’ Chilli Oil!
newsletter 5
CategoriesRecipes Post by

Baked Brie with Chilli Oil

Very few dinner party recipes have gone as viral as baked cheese. So, of course – we had to put our classic House of Dumplings spin on it by finishing it off with our ‘Everything’ Chilli Oil with Szechuan Pepper – we told you it goes with everything!

 
Ingredients:

125g brie
1 tbsp House of Dumplings ‘Everything Chilli Oil
2 tsp honey
Dried thyme
Toasted bread

 
Method:
  1. Put brie in a baking dish.
  2. Add chilli oil, honey and thyme.
  3. Place in air fryer for 10 minutes at 180C.
  4. Serve with toasted bread for scooping.