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!
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.
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.
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.
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.
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!
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!
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!
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!
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.
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!
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!
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!
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.
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!!!
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.
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.