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Panfried Dumplings Archives | House of Dumplings

October 6, 2020

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.

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.

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.
Prep Time 5 mins
Cook Time 15 mins

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!

Video


October 6, 2020

 

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!

Hemp & Edamame Dumpling Lettuce Cups

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!
Prep Time 5 mins
Cook Time 5 mins
Servings 2

Ingredients
  

  • 1 pack of House of Dumplings Edamame Kumara dumplings
  • ½ head of Baby cos lettuce
  • ¼ cucumber cut into match sticks
  • Mint leaves
  • Lime wedge to serve
  • House of Dumplings Chili oil optional

Instructions
 

  • 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.
  • 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.
  • Slice your cucumber into little match sticks.
  • 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.
  • Serve your pan fried dumplings in your lettuce cups. Garnish with cucumber and mint leaves. Serve with lemon wedge and chili oil

Video


October 6, 2020

 

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 veges 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!

 

nz pork dumplings free range meat house of dumplings

Vietnamese Pork Dumplings with Fried Rice

Use any leftover rice and vegetables up in this delicious dumpling stir-fry.
Prep Time 5 mins
Cook Time 10 mins
Servings 2

Ingredients
  

  • ½ pack of frozen Vietnamese Pork and Kaffir Lime Dumplings thaw in room temp for 30 mins
  • Any veges you can find in fridge (chopped)
  • 2 eggs
  • ½ cup of leftover rice
  • House of Dumplings Mum’s Sauce + Chili Oil

Instructions
 

Preparation

  • Leave the dumplings out to thaw on the bench for half an hour.
  • Prep the vegetables by chopping them finely. Whisk the eggs in a small bowl.

Cooking the stir-fry

  • Heat a drizzle of oil in a large frying pan over a medium heat.
  • Add vegetables and cook for around 4 minutes until onion is softened (if using).
  • Once cooked, place vegetables in a separate bowl and set aside.
  • Add a teaspoon more oil to the pan, keeping it at medium heat.
  • 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!
  • Cook until the egg is cooked through, and then transfer onto a plate.
  • Add another drizzle of oil to the pan, and then add the rice. Cook, stirring, until heated through.
  • Add the vegetables and egg to the pan with the rice and mix together.
  • Add a good drizzle of Mum's Sauce to the stirfry and season to taste.
  • Serve up the stirfry on to plates.

Cooking the dumplings

  • Add a drizzle of oil to the pan over medium-high heat.
  • Place the dumplings on the pan and pan-fry for 2 minutes on each side.
  • Serve the dumplings on top of the stir-fry. Top with extra Mum's Sauce and Chilli Oil (optional). Enjoy!

Video


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

Ingredients
  

  • 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

Instructions
 

  • 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!

Video


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

Ingredients
  

  • 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

Instructions
 

  • 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!

Video

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