soba noodle salad with mum's sauce
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Soba Noodle Salad with Mum’s Sauce

Soba Noodle Salad w/ Mum’s Sauce

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Spring into summer with this quick and easy soba noodle salad!

 
  • 150 g organic dry soba noodles
  • 1 tbsp cold pressed sesame oil
  • 1 handful broccolini slightly blanched
  • 1 radish thinly slices
  • 1 handful oyster mushrooms sautéed
  • 1/2 handful shiitake mushrooms sautéed
  • 1 red capsicum thinly sliced
  • 3 tbsp Mum’s Sauce
  • 1 tsp each of black & white sesame seeds lightly toasted
  • micro coriander to garnish
  1. Cook noodles according to packet instructions.
  2. Drain noodles in a colander and run under cold water. Let drain and set aside to sit for 5 minutes.
  3. Toss noodles with sesame oil.
  4. Place cooked noodles, Mum’s sauce, toasted sesame seeds and vegetables in a mixing bowl.
  5. Toss well.
  6. Garnish with coriander and serve!
 
 
bbq dumplings
CategoriesRecipes Post by

BBQ Dumplings

bbq dumplings

BBQ Dumplings

Our dumplings can be cooked so many different ways and one piece of cooking equipment that often gets overlooked is the barbecue! Spice up your next barbecue and serve up a real crowd pleaser- with your choice of vegetables. Ready in 5 minutes, let dumpling queen/ auntie Vicky show you how a woman can woMAN a barbecue!
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CategoriesRecipes Post by

Free Range Pork Dumplings with quick slaw

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Free Range Pork Dumplings with Quick & Easy Slaw

Ready in 15. Vietnamese kaffir lime pork dumplings with quick pickled rainbow slaw! #eatRealFood #FreeRange #Local #nzPork #NoNasties
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Ingredients
  

  • You would need:
  • 1 pack of our Vietnamese Woody's Free Range Farm Pork and Kaffir Lime Dumplings
  • The Good Oil for panfrying
  • Vietnamese Slaw Dressing:
  • 1 tbsp fish sauce
  • 2 tbsp lemon juice
  • 2 tbsp sugar
  • 0.5 clove of garlic
  • Slaw:
  • 1/10 Cabbage thinly sliced
  • 1 Carrots cut into matchsticks
  • 1 Capsicum cut into matchsticks
  • 1 tbsp poppy seeds

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chicken-dumplings-with-soba-noodle-salad
CategoriesRecipes, Chicken, Panfried Dumplings Post by

Free Range Chicken Dumplings w Soba Noodle Salad

Deciding what your next meal will be can seem like the most frustrating task, especially if you’re trying to feed fussy children and include some vegetables on their plate. If you’re wondering what to cook for dinner, with a pack of Cantonese Bostock Brothers dumplings in the freezer and some soba noodles in the pantry, you’ve got a meal that will be ready in minutes. But the best thing is that the whole family will love dinner – with no complaints.

First, cook your soba noodles. Soba noodles are made from buckwheat flour. Buckwheat, despite its name, is not wheat and is actually gluten free. They taste kind of nutty and sweet, kids love them, and they have more fibre and nutrients than standard white rice or flour noodles. Boil as per packet directions, drain and use ice water to cool them and stop the cooking process- no-one likes a soggy noodle. It is a fine art making soba noodles!

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Then, prepare your vegetables. These can be anything you have on hand- make sure to include all your favourites. Carrots, broccoli, finely sliced cabbage, bok choy, celery, onion, courgette, mushrooms, beans- the choice is up to you. Cook these and then set them aside. 

If you prefer raw vegetables, simply chop and set aside. If you do this, consider carrots, zucchini ribbons and cucumber for a fresh, crunchy dinner.

Now, make the sauce. Finely chop coriander, add diced capsicum, and then add Mum’s Sauce and sesame oil. Sesame oil gives food an amazing taste that you’ll associate with many ‘Asian’ inspired foods. It has a very low smoke point, so it’s not used for cooking, but is ideal drizzled onto a meal once plated up or using in a sauce. If you don’t like coriander and think it tastes like soap- don’t add it. The sauce is still flavourful without it.

In a large bowl, add the noodles, vegetables and sauce together, with a drizzle of rapeseed oil. Toss well, ensuring you are gentle, so the noodles and vegetables don’t break up.

bostock chicken dumplings free range meat house of dumplings

Cook your chicken and coriander dumplings in a frying pan, two minutes each side, as per the packet directions. This is the tough part, to ensure the cooked dumplings actually make it to the plate before being inhaled by hungry children (and you). 

Add the soba noodle salad on the plate, and top with the dumplings. Sprinkle some sesame seeds and a handful of sprouts or microgreens- voila! A fast weeknight meal, packed with veges, delicious, and easy.

chicken-dumplings-with-soba-noodle-salad

Easy, delicious chicken dumplings with soba noodle salad

This meal is ready in 20 minutes, is full of flavour, uses your favourite vegetables, and even the kids will love it.
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Prep Time 5 minutes
Cook Time 15 minutes

Ingredients
  

  • 1/2 pack of Cantonese Bostock Brothers Organic Free Range Chicken and fresh coriander dumplings
  • Noodle Salad:
  • Any greens you can find at home (carrots, broccoli, mushrooms, cabbage and bok choy all work well!)
  • 100 g green tea soba noodles
  • handful of The Fresh Grower fresh coriander
  • Dressing:
  • 1 tbsp of sesame oil
  • 3 tbsp of mum's sauce
  • The Good Oil for cooking + dressing

Instructions
 

Noodle salad

  • Bring a pot of water to boil. Fill a separate bowl up with room temperature water and add a few ice cubes. Have this ready to go on the bench!
  • Place your green tea soba noodles into the pot and boil for 3 minutes. Make sure to stir the noodles a few times while they're cooking!
  • Drain your noodles, and pour them into the ice water. After 5 seconds in the cold water, drain the noodles again. This stops the cooking process to ensure that the noodles won't be soggy/ Add a dash of sesame oil to the noodles and stir to coat.
  • Chop your raw vegetables (anything you want to stay crunchy!) and coriander, and add them to a large bowl. Pour over the Mum's Sauce and sesame oil, and mix to combine.
  • Cook the rest of your vegetables! Pan fry them over medium-heat with a dash of oil for around 3-4 minutes. Once cooked, set them aside.
  • Add noodles and cooked vegetables to the bowl. Add a dash of extra virgin olive oil or rapeseed oil.

Cooking dumplings

  • Heat a dash of oil in a frying pan over medium-high heat.
  • Add the chicken dumplings and cook for 2-3 minutes on each side, or until golden.
  • Once cooked, serve the dumplings on top of the soba noodle salad. Enjoy!

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bostock chicken dumplings free range meat house of dumplings
CategoriesRecipes, Chicken Post by

Dan Dan Dumplings

Dan Dan noodles are a staple of Sichaun street food and have been gaining popularity as a cult foodie dish. We decided to recreate the traditional recipe with a House of Dumplings twist! If you love Dan Dan noodles, you’ll love our Dan Dan dumplings.

What are Dan Dan noodles?

Traditionally, this dish is comprised of thin noodles mixed with chilli oil, ground pork, spices and a sesame paste or tahini sauce. Every Dan Dan noodle shop has their own special twist on the famous recipe, so it’s up to you to find which is your favourite! To perfect the dish takes a lot of time and practice, so we’ve simplified the recipe. Instead of noodles, we are using our Chicken & Coriander dumplings! Of course, you can make the meal even more filling by adding both noodles and dumplings.

bostock chicken dumplings free range meat house of dumplings

Specialty sesame sauce

We’ve made a version of the classic Dan Dan sesame sauce that is super easy to make at home. The key ingredient is tahini paste, which is made from ground up sesame seeds. You can also use Chinese sesame paste, which is stronger tasting as it uses unhulled, roasted sesame seeds. Tahini is becoming increasingly popular, as it’s a key ingredient in hummus and lots of plant-based alternatives. This means that, these days, it’s pretty easy to find at your local supermarket! In our Dan Dan sauce, we mix tahini paste with our House of Dumplings Mum’s Sauce, Chilli Oil, sugar and water. The earthy bitterness of the tahini blends with the tangy soy, garlic and ginger flavours of the Mum’s Sauce and the kick of the chilli oil. Use as much or as little chilli oil as you like – in Sichuan, they like this dish spicy!

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bostock chicken dumplings free range meat house of dumplings

Dan Dan Dumplings

NEW invention! Dan Dan Dumplings with Tahini Dressing. If you love Dan Dan noodles, you will love this one. Loads of flavours, delicious and you feel good after eating it!
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Ingredients
  

  • 1 pack of Cantonese Bostock Brothers Organic Free Range Chicken Coriander Dumplings
  • 1 tbsp of The Good Oil for panfrying
  • a handful of spinach leaves
  • 1/3 of a cucumber (cut into matchsticks and placed into ice water)
  • 1 carrot (cut into matchsticks and placed into ice water)
  • 1/2 of a capsicum (cut into matchsticks and placed into ice water)

Tahini dressing

  • 3 tbsp tahini (also known as sesame paste, find it in the chilled section of the supermarket)
  • 2 tbsp Mum's Sauce
  • Chilli Oil optional
  • 1 tbsp sugar
  • 1.5 tbsp Water
  • A handful of Sprouts (we sprout our own mix from Kings Seeds -Alfalfa Mustard Radish)

Instructions
 

  • Leave the dumplings out to thaw on the bench for 30 mins before cooking.
  • Cut the cucumber, carrot and capsicum into matchsticks. Place the matchsticks into a bowl of ice water to ensure that they stay nice and crisp!
  • Heat a drizzle of oil in a frying pan over medium-high heat. Pop in the dumplings and pan-fry for 2 minutes on each side, or until golden.
  • While you wait for the dumplings to cook, make your dressing. In a small bowl, mix together tahini, Mum's Sauce, chilli oil, sugar and water.
  • Serve the dumplings, vegetables and watercress together and cover with the Dan Dan sauce. Yum!

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hemp and edamame dumplings
CategoriesRecipes, Panfried Dumplings, Salad, Snacks, Vegan Post by

Edamame Hemp Dumpling Lettuce Cups

Summer is just around the corner, bringing garden parties and BBQs with it! It can be hard to think of quick, easy plates to share with your friends and family. Why not try something new with these dumpling lettuce cups? They can be made with any of our dumpling range, but they’re great (and vegan friendly!) using our Hemp & Edamame dumplings.

Just prep your vegetables ahead of time and cook the dumplings at the party! We’ve taken the work out of cooking dumplings by pre-steaming them before they’re frozen. This means that all you need to do is heat them through in a pan! This takes less than five minutes and you’ve got hot, freshly cooked dumplings to serve. Make sure you’ve got your Mum’s Sauce ready for dipping!

 

Let’s celebrate spring by inviting your friends over for some of these yummy and fresh dumpling lettuce cups. Great as a starter or main. Let’s the dumpling party started!

Ingredients:
 
Method:
  1. Pull your House of Dumplings dumpling packet out of the freezer and thaw it out on your kitchen bench top for an hour before your guest’s arrival.
  2. Separate leaves from your baby cos lettuce and wash thoroughly under tap water. Dry leaves by using either a salad spinner or patting them with a tea towel.
  3. Slice your cucumber into little match sticks.
  4. When your guests turn up. Pan fry your dumplings with mild flavour oil on medium low heat. 2-3 minutes on each side until pastry turn golden.
  5. Serve your pan fried dumplings in your lettuce cups. Garnish with cucumber and mint leaves. Serve with lemon wedge and chilli oil
 
 

house of dumplings where to buy
CategoriesRecipes, Mushroom, Vegan Post by

Protein-Packed Vegan Mushroom Dumplings & Veggies

Whether you’re vegetarian, vegan or just looking to add an extra hit of protein to your diet, mushrooms should be a go-to. Our Six Mushroom vegan dumplings, paired with delicious meaty vegetables, make the perfect plant-based meal. Look no further for your next meatless Monday dinner idea!

The magic of mushrooms

Mushrooms are packed full of nutrients but light on calories. They’re great sources of riboflavin and niacin, nutrients that are usually found in meat. It’s essential to replace these in plant-based diets, and mushrooms make this easy! Of course, different types of mushrooms offer different nutrients. Luckily, our Six Mushroom dumplings cover all the bases. A blend of enoki, shiitake, woodear, oyster, portobello and brown button mushrooms mean that you’re not missing out on anything that the fungi have to offer. Even the carnivores won’t miss the meat either, with the delicious umami flavour and meaty texture. They’ll be gone so fast, you won’t even notice!

house of dumplings where to buy

The perfect vege medley

The great thing about this recipe is that you can mix and match the vegetables to whatever you have in the fridge. To make the perfect plant-based meal, we recommend using some ‘meatier’ options. Eggplant, zucchini and capsicum all work wonders at keeping you full for longer. For this recipe, you’ll simply cut the vegetables into thin strips and stir-fry them! To flavour the dish, we use the House of Dumpling’s special recipe Mum’s Sauce. In all its soy, garlic-y, ginger-y goodness, it’s the ideal partner for stir-fry dishes.

front mush

 

Who needs meat when you’ve got these protein packed mushroom dumplings and meaty veggies!?

 
Ingredients:
Method:

  1. Leave dumplings out to thaw on the bench for half an hour before cooking.

  2. Prep vegetables by cutting them into thin strips.

  3. Heat a drizzle of oil in a frypan over medium heat.

  4. Add chopped vegetables and cook until softened, around 3-5 minutes. Season to taste.

  5. When cooked, place vegetables onto a plate and set aside.

  6. Heat another drizzle of oil in the frypan over medium-high heat.

  7. Add the dumplings and pan fry for 2 minutes on each side.

  8. Serve the dumplings on top of the veggies. Top with Mum’s Sauce, watercress and a sprinkle of poppy seeds. Enjoy!

 
 

House of Dumplings Shanghai pork
CategoriesRecipes, Panfried Dumplings, Pork Post by

Vietnamese Free Range Pork Dumplings with Fried Rice

Never let leftover rice go to waste again with our ultimate vege fried rice! Paired with our Vietnamese Pork and Kaffir Lime dumplings, this is the perfect easy comfort food. Leftover rice is perfect for stir-fries as its slightly drier, meaning it stays crispy in the pan. No more sludgy stir-fry, this recipe will make fried rice just like your local takeaway shop!

 

What veggies to choose?

The beauty of a stir-fry is that you can use up all the vegetables in your fridge in one, delicious meal! Pretty much any vege will work well in this dish. The classics that we love to use are onion, carrots, mushrooms and bok choy but really, anything works! You could mix it up a bit with cauliflower and baby corn, add some sweet bell peppers or even shredded cabbage for an added crunch. The versatility means that this recipe will work all year round, as you can use whatever is in season. You should vary your cooking time based on the vegetables you choose. For example, cook onions, mushrooms and carrots a bit longer to make sure they’re nice and soft. Crunchier vegetables like bok choy and beans don’t need to go in for as long!

nz pork dumplings free range meat house of dumplings

The perfect pork!

You could pair this fried rice with any of our dumpling flavours, but we chose to use the Vietnamese pork dumplings for this recipe. Wrapped in a delicious green spinach pastry, these dumplings bring the flavours of Vietnam straight to your plate. Kaffir lime leaves, lemongrass and galangal are all mixed together to create a gorgeous flavour that pairs perfectly with the stir-fried veges. To make sure that these dumplings are the best of the best, we use free-range pork from Woody’s Farm! This pork is from heritage breed pigs that are raised by Daniel Todd and his family in the Wairarapa. Happy pigs make delicious pork, so our dumplings are top quality!

 

Use any leftover rice and vegetables up in this delicious dumpling stir-fry.

Ingredients:

½ pack of frozen Vietnamese Pork and Kaffir Lime Dumplings (thaw in room temp for 30 mins)

Any veggies you can find in fridge (chopped)

2 eggs

½ cup of leftover rice

House of Dumplings Mum’s Sauce + Chilli Oil

Preparation:

  1. Leave the dumplings out to thaw on the bench for half an hour.

  2. Prep the vegetables by chopping them finely. Whisk the eggs in a small bowl.

Cooking the stir-fry:

  1. Heat a drizzle of oil in a large frying pan over a medium heat.

  2. Add vegetables and cook for around 4 minutes until onion is softened (if using).

  3. Once cooked, place vegetables in a separate bowl and set aside.

  4. Add a teaspoon more oil to the pan, keeping it at medium heat.

  5. Pour the whisked egg mixture into the pan and spread it out so it forms a ‘pancake’ shape. Sprinkle over some chilli flakes (optional) to add extra spice!

  6. Cook until the egg is cooked through, and then transfer onto a plate.

  7. Add another drizzle of oil to the pan, and then add the rice. Cook, stirring, until heated through.

  8. Add the vegetables and egg to the pan with the rice and mix together.

  9. Add a good drizzle of Mum’s Sauce to the stirfry and season to taste.

  10. Serve up the stirfry on to plates.

Cooking the dumplings:

  1. Add a drizzle of oil to the pan over medium-high heat.

  2. Place the dumplings on the pan and pan-fry for 2 minutes on each side.

  3. Serve the dumplings on top of the stir-fry. Top with extra Mum’s Sauce and Chilli Oil (optional). Enjoy!

 
 

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CategoriesRecipes, lamb dumplings Post by

Nepalese Lamb Dumplings with Indian Tomato Sauce

Branch out with your weeknight dinners without sacrificing time or tastiness! Back in the day when House of Dumplings was still just a stall at the Harbourside Markets in Wellington, our lamb dumplings with kasundi was one of our top selling dishes! We’ve simplified the recipe so now you can make it home with just a few ingredients.

What is kasundi?

Kasundi is more like a condiment than a sauce, and is traditionally made over hours of slow cooking. Our version is a liiiitttle less time consuming, but is packed full of all the same spices. Cumin, coriander, mustard and turmeric are all key ingredients to making the perfect kasundi. The spices are the star of the dish, complimented by the acidity of the chopped tomatoes. Kasundi is a super versatile relish – people use it on salads, as a marinade for meat and to replace ketchup! It’s also, of course, a great dipping sauce for dumplings. If you’re a fan of tomato relish or chutneys, you’ll love this unique, tasty recipe. If you want to make a more traditional version of kasundi that will last longer, check out this recipe! The added vinegar means that you can keep batches for a few weeks in your cupboard. Think of all the dumplings you could dip in that!!!

 

 

Super spiced lamb dumplings

Our Nepalese Spiced Lamb dumplings are inspired by momo, a traditional Tibetan dumpling dish. They are pretty unique – packed to the brim with spices and veges and then wrapped in turmeric pastry! They’ve got cabbage, celery, carrot and onion in them but you’d never know – they just taste like delicious spiced lamb shoulder. Perfect for kids and fussy eaters! They are our dumpling chef’s favourite so definitely worth giving a try. We’ve taste-tested these dumplings with a few Nepalese nationals and we’ve got their approval! That’s how you know they’re the real deal.

lamb curry dumplings

Only the best ingredients!

At House of Dumplings, we are passionate about using the best quality local ingredients. Being ethical and sustainable is super important to us! In our Spiced Lamb dumplings, we use Ovation grass-fed free-range lamb. They are an 100% NZ-owned company who use sustainable farming practices to ensure the best quality meat. We are proud to use their products in our dumplings.

Try something new with our delicious spiced lamb dumplings with Kasundi – a traditional Indian tomato sauce.

Ingredients:
 

1 packet of our frozen Nepalese spiced lamb dumplings

2 tbsp of vegetable oil

1 small onion (diced)

2 cloves of garlic (chopped)

Sprinkle of mustard seeds (optional)

1 tsp cumin seeds, 1 tsp of ground cumin, 1/2 tsp of turmeric & 1/2 tsp of ground coriander (alternatively, use 1 tbsp curry powder instead of these spices)

1/2 can of chopped tomatoes

A handful of fresh coriander (chopped)

House of Dumplings ‘Everything’ Chilli Oil 

 

Method:

  1. Leave the spiced lamb dumplings on the bench to thaw for half an hour.

  2. Prep the veggies by dicing the onion and finely chopping the garlic (or using a garlic press!).

  3. Add a drizzle of vegetable oil to a frying pan over medium heat.

  4. Add sliced onion and a sprinkle of mustard seeds (optional) to the pan and stir. Cook for 2 minutes.

  5. Add chopped garlic, cumin seeds, ground cumin, turmeric, ground coriander and stir. Cook for 2 minutes.

  6. Add the chopped tomatoes and stir together. Cook for another 2 minutes.

  7. Season to taste with salt and pepper, and then pour the tomato sauce into a bowl. Set aside.

  8. Add a drizzle of oil into the same pan over medium-high heat.

  9. Add the spiced lamb dumplings and pan fry for two minutes on each side.

  10. Serve the dumplings on top of the Kasundi tomato sauce! Garnish with fresh coriander leaves. Enjoy!

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CategoriesRecipes, Mushroom, Soup, Vegan Post by

Easy Vietnamese Pho Dumpling Soup

Pho is a traditional Vietnamese noodle soup that has become a bit of a cult dish in recent years! It’s no wonder why – it’s healthy and delicious but still a fantastic comfort food. The classic pho recipe is made up of chicken or beef broth, rice noodles, fresh herbs and thinly sliced beef that finishes cooking in the bowl! The flavours are so delicious that we decided to create our own pho-style dumpling soup. We used our Six Mushroom vegan dumplings to make a vegetarian dish that can be easily made vegan with just a few swaps!

Phanatic about pho

The exact origins of the famous dish are debated, but it came about in the early 1900s as a breakfast option for field workers. It’s still traditionally eaten in the morning in Vietnam. Just like how coffee warms you up in the morning, a good bowl of pho does the same! Street vendors in big cities like Hanoi sometimes wake up as early as 2am to start their broth. Perfecting pho broth is a fine art, with lots of flavours and spices needing to come together just right. In our pho dumpling soup recipe, we are showing you how to make a simplified version of pho – this one takes 15 minutes instead of hours!
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The secret is in the stock!

We have a passion for finding the best quality local ingredients for our food, and stock is no exception! We use Foundation Foods stock with our dumplings and we reckon they’re the best in the biz. They’ve been making stock for close to 20 years, so they really know their stuff! For this recipe, we use their Asian Master Stock, which combines garlic, ginger and star anise for that authentic pho flavour. It’s also completely vegan, so perfect for this recipe! If you can’t find this, you can use vegetable stock instead and add some of your own spices. The great thing about pho is that it’s so easy to experiment with different flavours. You can add cinnamon, cloves, star anise, cardamom or whatever you’d like! Feel free to mix and match your favourite spices and see what you like.

Mushroom madness

The stars of this dish are, of course, our Six Mushroom vegan dumplings! How can you fit six (!!) different types of one mushroom in one little dumpling, you may ask? We won’t share our secret mushroom methods, but we can say that each dumpling has a mix of enoki, shiitake, woodear, oyster, portobello AND brown button mushrooms, all wrapped up in a tomato pastry wrapper. A mushroom lover’s dream! Even for meat-eaters, the earthy, umami flavours of these dumplings do not disappoint. They’re also packed full of healthy goodness! Mushrooms have loads of fibre and protein, so they’re perfect for a vegetarian or plant-based diet. We flavour our mushroom dumplings with a 20 month aged organic miso that is the perfect accompaniment to the rich flavours of the pho broth.
A quick and easy vegetarian pho noodle soup with mushroom dumplings.
Ingredients:
½ pack of rice noodles
1/2 pack of Foundation Asian Stock (Tip: You can freeze the stock you don’t use!) 1 pack of House of Dumplings Six-Mushroom Dumplings 4 boiled eggs (optional)
To garnish:
1 handful of mint 1 handful of Thai basil 1 handful of coriander 1/2 onion (thinly sliced) ½ lime ((cut into wedges)) 1 handful of mung bean sprouts ¼ head of fancy lettuce (washed) 1 fresh chilli (sliced)
Method:
  1. Prepare your rice noodles by soaking them in hot tap water for a few minutes. Drain and set aside.
  2. Arrange washed herbs, washed lettuce, sliced onion, sliced chili, lime wedges and mung bean sprouts on a plate. Set aside for serving.
  3. Bring a medium pot of water to the boil. Place your eggs in the pot, and cook to your liking. For a soft-boiled egg, we recommend around 5-7 minutes! Cook for longer if you want a harder yolk.
  4. When the eggs are done, place them in a bowl of cold water to cool them. Then peel the shells off them and set aside. Keep the water boiling!
  5. Place your rice noodles in the pot of boiling water and cook it until al dente (soft, but slightly firm). When finished, set aside.
  6. Bring your Foundation Asian Stock to the boil in a medium pot. Place your frozen dumplings into the boiling stock for 5 mins.
  7. Place your cooked noodles, dumplings and boiled eggs into bowls and pour hot broth over it.
  8. Pick and choose whatever garnish you would like on your vege pho and slurp your way to dumpling noodle soup heaven.