Vicky Ha, Author at House of Dumplings | Page 2 of 3

October 6, 2020


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!

mushroom dumpling soup pho

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.


Easy Vietnamese Pho Noodle Soup with Six Mushroom Dumplings

A quick and easy vegetarian pho noodle soup with mushroom dumplings.
Prep Time 5 mins
Cook Time 10 mins
Servings 2


  • 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 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)


  • Prepare your rice noodles by soaking them in hot tap water for a few minutes. Drain and set aside.
  • Arrange washed herbs, washed lettuce, sliced onion, sliced chili, lime wedges and mung bean sprouts on a plate. Set aside for serving.
  • 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.
  • 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!
  • Place your rice noodles in the pot of boiling water and cook it until al dente (soft, but slightly firm). When finished, set aside.
  • Bring your Foundation Asian Stock to the boil in a medium pot. Place your frozen dumplings into the boiling stock for 5 mins.
  • Place your cooked noodles, dumplings and boiled eggs into bowls and pour hot broth over it.
  • Pick and choose whatever garnish you would like on your vege pho and slurp your way to dumpling noodle soup heaven.


October 6, 2020


Although kale chips have been all the rage in recent years, grilled broccoli is starting to make its way to the top! In this recipe, we show you how to make the perfect pesto grilled broccoli to accompany our Edamame & Hemp vegan dumplings

Plant-based and packed with nutrients

We have three vegan dumpling options, including our Edamame & Hemp dumplings. Sweetened with kumara and made with hemp seeds and protein from The Hemp Farm, these are an easy and delicious way to get essential nutrients into your diet. Hemp has one of the most nutrient-packed seeds out there. Hemp hearts, which are the edible inside of a hemp seed, are made up of nearly one quarter protein and are packed with fibre. This makes them the perfect choice for plant-based recipes like this one as you’re still getting your protein in! 

Edamame & Hemp vegan dumpling

The best pesto out there!

You can use any pesto of your choice in this dish, but we recommend Genoese Plant-Based pesto. The basil is grown on the company’s own farm in Fiji and flown to New Zealand weekly to be blended into their signature pesto. It’s hard to beat for freshness and flavour, and in our opinion is one of the best quality pesto products in the market! 

To make this recipe completely vegan, their plant-based option is perfect. They replaced the parmesan with nutritional yeast to create a product that is not only completely vegan, but tastes just like the real thing! Nutritional yeast is an essential for anyone who wants to reduce their dairy intake without sacrificing cheesy flavours. It’s also packed with protein and often comes fortified with B-12 so is a perfect dairy replacement. Alongside our vegan dumplings, this creates the perfect plant-based meal!

The toasty hack – it’s life changing!

Something that sets our dumplings apart is that they’re pre-steamed before you buy them! This means that they only take five minutes to cook after thawing. In this recipe, we use our toasty method for a quick and easy hack that’s perfect for meals on the go or at work! All you have to do is pop your dumplings in an oiled sandwich press for five minutes and you have a healthy, delicious meal ready to go. You can even put them in between some baking paper sheets for a dish-less meal! 

And don’t forget the sauce!

We recommend serving this meal with our Mum’s Sauce and Chilli Oil! Mum’s Sauce is Vicky’s mum’s secret recipe – it’s like soy sauce, only so much better! It’s the perfect accompaniment to dumplings, especially with the earthy flavours of edamame and hemp. Of course, if you’re a spice lover, our Chilli Oil is a must! In many Asian cuisines, chilli oil is a staple. It goes with rice dishes, noodles dishes and of course, dumpling dishes. Try our authentic and delicious Chilli Oil and you won’t look back!

Vegan Edamame Dumplings with Charred Pesto Broccoli

Pesto broccoli is the perfect side for dumplings!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 1 Serving


  • Sandwich press


  • 2 tbsp Genose Vegan Pesto
  • ½ head of Broccoli
  • The Good Oil
  • ½ pack of House of Dumplings Edamame Hemp Dumplings



  • Leave your Edamame & Hemp dumplings out on the bench to thaw for approx. an hour. Preheat your oven to 220°C.

Making the pesto broccoli

  • Cut broccoli into little florets. In a small bowl, toss the florets with a dash of vegetable oil, salt and cracked pepper.
  • Line a tray with baking paper and arrange florets in a single layer across it. Grill on high heat for 3 minutes, or until golden.

Cooking the dumplings

  • Place two heaped tablespoons of pesto in a mixing bowl. Add broccoli straight into the bowl after taking it out of the oven. Toss to coat!
  • Heat a tablespoon of oil in the sandwich press. Toast dumplings for five minutes or until golden.

To serve

  • Serve dumpling with the pesto broccoli. To add flavour, top with our Mum's Sauce and Chilli Oil or add some more pesto. Enjoy!


Keyword Sandwich press, Vegan


October 6, 2020

If you’re after a light, healthy and delicious lunch, look no further! Our Pork & Kaffir Lime dumplings paired with charred cos lettuce is the perfect meal for any season. The fresh flavours of kaffir lime and lemongrass in the dumplings are the perfect contrast for the delicious charred lettuce. It’s all topped off with Mum’s Sauce to bring the dish together! 

Cos lettuce is the next big thing!

Although grilling lettuce may seem a bit out of the ordinary, you really can’t knock it until you try it. The chargrilled, smoky flavour of the cos lettuce really brings another element to the vegetable that pairs so perfectly with pan fried dumplings! Unlike other roasted or grilled vegetables that can take all evening to get right, lettuce takes less than 6 minutes to cook to perfection. Although you can use any type of lettuce that tickles your fancy, we used baby cos lettuce. It keeps its crunch even after being grilled! Cos lettuce peaks in winter, but remains available throughout summer, so this is the perfect salad recipe to keep on hand all year long. 

Our ethically made pork dumplings are a taste of Vietnam

Our Pork & Kaffir Lime dumplings give you a taste of Vietnam with lime, lemongrass and galangal flavours in a spinach pastry dumpling. We use heritage breed free-range pork from Woody’s Farm in the Wairarapa in our dumplings to make sure that our products not only taste great, but they’re the best quality too! Woody’s Farm is a family owned business that’s focused on ethical farming. At House of Dumplings, we try to source the best local ingredients for all of our dumplings. Ethically made, locally owned produce are our bread and butter! You’ll see this in each flavour of dumpling that we sell! It’s important to us that our customers are getting the best of the best and we love working with Woody’s Farm to make these delicious pork dumplings. 

They’re ready in 5 minutes

To cook our dumplings, you must thaw them on the bench for thirty minutes to an hour before cooking. Once thawed, all you need to do is heat some vegetable oil in a pan over medium-high heat and pan fry each side for 2-3 minutes! All of our dumplings are pre-steamed, so we do the hard yards for you. They’re the perfect easy meal to have in your freezer for days where you want something delicious and healthy, but don’t want to spend a long time in the kitchen! 

nz pork dumplings free range meat house of dumplings

Don’t forget the finishing touches

To finish off the dish and bring all the flavours together, we use Mum’s Sauce. This is Vicky’s mum’s super special recipe and is not to be missed. Mum’s Sauce lifts up any dumpling, noodle or rice dish to the next level. Not only is it vegan, but it is handmade in New Zealand. It pairs perfectly with the House of Dumplings Chilli Oil, which combines NZ grown cold-pressed rapeseed oil with Szechuan peppercorns. The combination of these two flavours brings out the flavour of the chargrilled lettuce to create a smoky, tangy, spicy dish that will become your new favourite! 

To garnish this dish, we recommend fried crispy shallots. You can find these at some supermarkets, or at your local Asian grocer! They are an essential addition to many Asian dishes and can be found in many soups, salads and noodle recipes. They add a crunch and an onion-y flavour that really takes this recipe to the next level!


Lime & Lemongrass Pork Dumplings w/ Charred Cos Lettuce

If you’re after a light, healthy and delicious lunch, look no further!
Prep Time 10 mins
Cook Time 5 mins
Servings 2


  • 1 Fresh Grower Baby Cos Lettuce - charred
  • 1 tbsp The Good Oil
  • 1 pack of House of Dumplings Viet Kaffir lime & Lemongrass Pork dumplings
  • House of Dumplings Mum's sauce
  • House of Dumplings Chili oil
  • Fried Shallots to garnish


  • Leave your Pork and Kaffir Lime dumplings to thaw on the bench for approx. an hour.
  • Cut lettuce into quarters.
  • Heat a chargrill pan over medium heat. Brush cos lettuce quarters with olive oil and grill, cut side down, for 2-3 minutes until charred. Turn and grill the other side for 2-3 minutes.
  • Place lettuce on a plate and set aside.
  • Add a drizzle of olive oil to same pan over a medium heat. Pan fry dumplings for 3 minutes on each side, or until golden.
  • Serve dumplings alongside the charred lettuce. Pour over a generous drizzle of Mum's Sauce and as much chilli oil as you'd like. Garnish with fried shallots and enjoy!


October 6, 2020

As spring comes into swing, salad season is heating up! In the warmer months, we tend to reach more for fresh food and lighter flavours. While you may think of dumplings as comfort food, we are showing you how to create a zingy, delicious vegan dumpling salad in less than 15 minutes! You will only need a salad bowl and a sandwich press to create this dish to impress.

The star of this salad is baby beetroot! Beetroot has been gaining popularity in recent years as a superfood. It is said to reduce blood pressure and increase blood flow, as well as containing a heap of anti-oxidants. Today, we’re using marinated baby beetroot which are easy to find in any supermarket, and a lot less hassle than the fresh stuff.

The dressing for the salad combines lemon juice with wholegrain mustard for a kick to offset the sweetness of the beetroot. The light, tangy flavours are perfect for a kiwi summer salad! This dish will be a hit at any BBQ, pool party or Christmas get-together.

Our vegan Mushroom Dumplings are made up of six (!) different types of mushrooms. Enoki, shiitake, oyster, portobello and brown mushrooms are flavoured with 20 month aged organic miso to create the vegan dumpling of dreams. You can cook our dumplings in lots of different ways, but in this recipe we’re using a sandwich press to make the perfect dumplings is 5-10 minutes!


Baby Beet Kale Salad + Mushroom Dumplings

It may surprise you, but beetroot and mushrooms are a match made in heaven!
Prep Time 5 mins
Cook Time 15 mins
Servings 1


  • Sandwich press


  • ½ can of Marinated Baby beetroot cut into bite size
  • 2 full handfuls of Fresh Grower Baby Kale
  • Zest and juice of ½ lemon - should be around 2 tbsp
  • 1 tsp of Wholegrain mustard
  • 4 tbsp of Good Oil Sunflower oil
  • Salt and pepper
  • A pack of House of Dumplings Mushroom Dumplings


  • Start by thawing your dumplings on your kitchen bench top for an hour before cooking.
  • Place lemon juice & zest, wholegrain mustard, sunflower oil, salt and pepper into a closed lid jar. Mix your dressing well.
  • In a large bowl, mix together the baby kale and the chopped baby beetroot. Pour the dressing over the kale & beetroot mix and gently stir to combine. Set aside.
  • Place a tablespoon of sunflower oil in your sandwich press machine. Toast your dumplings for 5 – 10 mins until golden.
  • Serve the dumplings alongside the salad. Enjoy!


Keyword Salad, Sandwich press, Vegan

October 6, 2020


Dumplings are a great go-to staple for those days where you want a quick, healthy meal. If you stock up your freezer with a few packets of frozen dumplings, the options are endless! When Vicky Ha, the founder of House of Dumplings, needs a quick and delicious meal on the go, she often goes for this chicken dumpling stir-fry with delicious asian greens. It’s ready in ten minutes, only uses one pot and is super versatile!

Authentic chicken dumplings

Our Chicken and Coriander dumplings are one of our most popular products, and for a good reason! The delicious mix of fresh chives, coriander and shiitake mushrooms with free range chicken create an authentic Hong Kong dumpling just like Vicky’s mum used to make! We use Bostock Brothers Organic Free Range Chicken in our dumplings to get the best flavour possible. Bostock Brothers is a family owned business in Hawkes Bay, where chickens are raised on home-grown feed and are completely free of antibiotics and hormones. We want our dumplings to not only taste delicious, but be good for you too! 

chicken dumpling stir-fry

Versatile veges!

Our stir-fried greens in this recipe are bok choy and capsicum, however you can use whatever vegetables you like! Carrots, mushrooms, beans or onions would all work well, just add your favourites. We recommend dicing the vegetables to around 2cm pieces and finely slicing the cabbage. 

Dumpling stir-fry is a one pan wonder

One of the best parts about this dish is that it only uses one pan! By using one half of the pan for the dumplings and one half for the vegetables, cleaning up will be a breeze. All of our dumplings are pre-steamed, so they just need to be pan-fried for 2-3 minutes on either side. This will give the vegetables enough time to cook so they’re just right for serving. There’s lots of ways to cook dumplings, but pan fried dumplings have that delicious crispiness that it’s hard to get enough of!The crispy fried dumplings compliment the softer vegetables so well in this dish that it’ll become a household staple.

bostock chicken dumplings free range meat house of dumplings

Don’t forget the sauce!

For a bit of extra flavour, we add some of Mum’s Sauce to the vegetables while they’re cooking. Mum’s Sauce is Vicky’s mum’s special recipe, which is a combination of Japanese naturally-brewed GMO free soy, ginger, garlic and some other secret ingredient. This adds a tang to any dish and is the perfect compliment to our dumpling stir-fry! It is also a great dumpling dipping sauce so you’ll be scooping the extra off the plate with your chicken dumplings.


Chicken & Coriander Dumplings with Stir-fried Asian Greens

A quick, healthy and delicious meal ready in 15.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 1 people


  • 1 pack of Bostock Brothers Organic Free Range Chicken + coriander dumplings
  • 2 bunches bok choy
  • 1 capsicum
  • 1/4 Red cabbage
  • 1 handful of edamame beans
  • The Good Oil
  • 1 tbsp Mum’s Sauce
  • Fresh coriander and edible flowers for garnish


  • Leave your Chicken and Coriander dumplings out to thaw on the bench for approx. one hour.
  • Dice the capsicum and bok choy into 2cm cubes and roughly chop the cabbage.
  • Add a dash of oil to a frying pan over medium heat. Add in the thawed dumplings, and place them to one side of the pan. Cook for two minutes.
  • On the other side of the pan, place your chopped capsicum and bok choy. Cook for one minute, stirring the vegetables occasionally.
  • Flip the dumplings over.
  • Add the chopped cabbage and cook for another minute. Continue to stir the vegetables!
  • Then, add the edamame beans and Mum's sauce to the vegetables and stir! Cook for another two minutes.
  • Serve up the vegetable mix, then place the dumplings on tip.
  • Garnish with fresh coriander. Enjoy!


Keyword Chicken

October 6, 2020


If you, like most people, work somewhere where there’s a small kitchen and not a lot of time for prepping, it can be tough to come up with great office lunches! If the soggy sandwiches and overpriced sushi from down the road are getting too much for you – we have the perfect solution. With our Ultimate Toastie Hack, you can make healthy, quick and delicious office lunches in only five minutes, and only using a sandwich press! You can buy your favourite flavours of dumplings, pop them in your freezer and voila! Easy office lunches for whenever you need them.

Pre-steamed to make office lunches easy!

Our Ultimate Toastie Hack means that there’s no waiting around for water to boil – you just pop some oil in a sandwich press and Bob’s your uncle! House of Dumplings is the only company to pre-steam dumplings before freezing them. This means that all the hard work is done for you! Instead of spending half of your lunch break waiting for your dumplings to cook, you only need five minutes. Most workplaces have a sandwich press lying around, so it’s a pretty handy hack to have. If you’re super pressed for time, you can even line the sandwich press with baking paper. This means zero clean up! This is a great way to take your boring office lunches to the next level.

House of dumplings vegan dumplings range

Which dumpling will you choose?

We have six types of dumplings available, including three plant based options! If you’re in the mood for mushrooms, try our Six Mushroom vegan dumplings. They’re earthy, delicious and loaded with fibre and protein! Mushrooms not your thing? No worries –  transport yourself to the streets of Saigon on your lunch break with our Pork & Kaffir Lime dumplings. They’re flavoured with lemongrass and galangal, and use top quality pork from Woody’s Farm in the Wairarapa. Or if that doesn’t float your boat, you can get a taste of the dumpling queen’s childhood with our classic Chicken & Coriander dumplings! These use organic free-range Bostock Brother’s chicken from Hawke’s Bay, and are filled with chives, coriander and shiitake mushrooms. We also have Nepalese Spiced Lamb, Edamame & Hemp and Red Lentil & Kale dumplings.  Keep your office lunches interesting by trying all the flavours! You can share them with a work buddy too – each pack serves two people.

Don’t forget to dip!

The right sauce can really make or break a dumpling dish, so it’s important to be prepared! We may be a touch biased, but we think that our House of Dumplings Mum’s Sauce is the ultimate dumpling dipping sauce. It’s handmade in New Zealand, completely plant-based and we guarantee you’ll be licking the plate afterwards! It’s our founder Vicky’s mum’s super secret recipe, with just the right mix of soy sauce, garlic and ginger. To spice things up, make sure to add our Chilli Oil! A classic in asian cuisine, chilli oil adds that extra kick to a dumpling dish that really takes things to the next level. We use cold-pressed extra virgin oil from The Good Oil and mix it with hot Szechuan peppercorns. These dipping sauces would be super easy to store at the office for your quick and easy lunches! Don’t be surprised if you’re the talk of the office kitchen though – we guarantee that with these tips and tricks, you’ll have a lot of envious co-workers!

The House of Dumplings Ultimate Toastie Hack

Revolutionise how you cook dumplings with our toastie hack! It's perfect for office lunches.
Prep Time 0 mins
Cook Time 5 mins
Total Time 5 mins
Servings 1


  • Sandwich press


  • 1 pack House of Dumplings dumplings of your choice
  • Vegetable Oil
  • 1 tbsp Mum's Sauce (optional)
  • 1 tsp Chilli Oil (optional)


  • Thaw dumplings out on your kitchen bench for 30mins.
  • Brush/ spray neutral vegetable oil onto both sides of the sandwich press.
  • Place dumplings on the sandwich press. Close the lid and cook for 5 minutes, or until golden on each side.
  • While you wait for the dumplings to cook, get the dipping sauce ready!
  • Serve the dumplings up while hot. Enjoy!


July 3, 2015

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June 8, 2015

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