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Chilli Oil Hummus

What’s better than homemade hummus? 

Homemade hummus with chilli oil, duh! 😋

When we say our ‘Everything’ Chilli Oil with Szechuan Pepper goes with everything, we mean EVERYTHING! Whether you’re buying hummus from the supermarket or following our recipe for super easy, delicious, chunky homemade hummus – chuck some chilli oil on top for extra flavour and a hint of spice 🌶️

Hummus is a universally-loved dip, but don’t be intimidated if you’ve never made it at home before! It’s deceptively easy, just chuck 5 ingredients in a blender, blend it up and serve with crackers and chilli oil. A perfect mid-afternoon snack or dinner party appetizer!

 

Ingredients:

1 can chickpeas
60ml lemon juice
60ml tahini
2 small garlic clove, minced
Salt to taste

 

Method:
  1. Blend lemon juice, tahini, garlic in a blender.
  2. Add chickpeas and salt and blend again.
  3. Spread on a plate and garnish with House of Dumpling ‘Everything’ Chilli Oil.
  4. Serve with crackers, bread or corn chips! 
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Pan Fried Tofu with Mum’s Sauce

It is a truth universally acknowledged that tofu only tastes good if you know how to cook it and, most importantly, how to flavour it. On its own, tofu does not shine, but with the right garnishes and sauces, it’s addictive. That’s where our Soy & Tangy Mum’s Sauce comes in – a delicious and flavour packed combination of soy sauce, vinegar, garlic, onion and ginger, it provides the injection of taste that tofu desperately needs, with no prep required!

In this recipe, we cook our tofu by first rolling it in cornflour to ensure it gets crispy and delicious after a quick pan fry! Topped with fresh spring onions and chillies – as well as any other garnishes you desire. This dish is perfect alongside a bigger meal, served with rice or eaten on its own as a snack!

 
Ingredients:

1/4 cup cornflour

1 packet firm tofu

Oil

Garnish: House of Dumplings Mum’s Sauce, chopped spring onions and chopped fresh red chillies.

Method:
  1. Cut tofu into cubes.
  2. Coat tofu in cornflour.
  3. Add oil into a pan and add tofu. Stir fry until golden brown.
  4. Remove and plate. Add Mum’s Sauce, spring onion and fresh red chillies as garnish.
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Golden Chilli Oil Fried Rice

Rice is a food staple for more than 3.5 billion people across the globe. It is at the centre (or on the side) of many cuisines. It is eaten at dawn, it is warmed up as a snack, it is packed for lunch, it can accompany a variety of dishes for a dinner spread and it can even be eaten for dessert.

So, is it any wonder that we are constantly in need of new answers to that age-old question – ‘what should we do with the leftover rice?’ Why not try our recipe for Golden Fried Rice with fried egg and garnished with spring onions and our Garlic Chilli Oil? 

We love our Mild Chilli Oil with Garlic because it adds the flavour of garlic without requiring any chopping or garlic fingers! It also provides a hint of chilli but is so mild that even your most spice-averse friends and family members will become fans! 

Ingredients:

2 cups cold cooked rice
2 eggs, separated into yolks and whites
1 tbsp House of Dumplings Mild Chilli Oil with Garlic + more for garnish
1 bunch spring onions, divided into sliced white and green parts
1 tbsp light soy sauce or to taste

 

Method:
  1. Mix together rice, 1 tbsp chilli oil and 2 egg yolks.
  2. In a pan, add oil and cook the white parts of the spring onions for 2 minutes.
  3. Add in rice and stir to combine. Season with soy sauce.
  4. Push rice to the side and add in egg whites and let it cook.
  5. Stir together and garnish with more chilli oil and the slice green parts of the spring onions.
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Chilli Oil Carbonara

There’s two secret ingredients that make a carbonara sauce deliciously creamy and flavourful – and we’re here to share them with you! The first one may come as a surprise to some people: near the end of the cooking process, add a bit of the water you’ve cooked your pasta in to your sauce.

It may seem strange to reserve some of the cooking water after you’ve boiled your pasta, but trust us – this addition is a game-changer! The starch that the water has absorbed from the pasta binds the water based sauce to the starchy pasta – ensuring your carbonara is thick and creamy and sticks to your spaghetti.

The second secret ingredient is a little more obvious – it’s our best-selling ‘Everything’ Chilli Oil! When we say everything, we mean EVERYTHING! So, drizzle a little (or a lot!) on your next bowl of pasta and enjoy – you can thank us later!

 
Ingredients:

2 eggs
1 egg yolk
100g bacon
100g parmesan cheese
350g pasta
House of Dumplings Chilli Oil with Szechuan Pepper

Method:
  1. Mix eggs and parmesan cheese together in a bowl
  2. Cook bacon on low heat until crispy and remove
  3. Boil pasta until al dente and drain, reserving 1 cup of the cooking water
  4. Add pasta to the pan with the pasta water and the egg-cheese mixture
  5. Mix well and add bacon
  6. Mix and serve with freshly ground black pepper, parmesan cheese and chilli oil
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Cabbage Roll Dumplings

Who doesn’t love a two-ingredient recipe? If you’re looking for finger food for your next dinner party, a healthy afternoon snack or a way to incorporate one of your five-a-day into your next dumpling fix – then these cabbage-wrapped dumplings are perfect for you!

Simply grab your favourite flavour of our microwaveable dumplings, wrap them in a cabbage leaf like an adorable little dumpling burrito and pan fry!

All of our delicious free-range meat, seafood and plant-based dumplings are available in microwaveable trays – they can be kept in your fridge for up to 10 days and can be cooked in less than 5 minutes. Perfect for quick meals or snacks – no thawing necessary!

Order your fave flavours straight from our website or find a stockist near you!

 
Ingredients:

Napa cabbage
Your favourite Dumplings

Method:
  1. Peel open a corner of the dumplings plastic and microwave for 2 minutes.
  2. Flip the packet and microwave for another 2 minutes.
  3. Blanch napa cabbage for 1 minute until softened.
  4. Add 2 dumplings in the middle of a cabbage leaf and roll up.
  5. Pan fry until browned.
  6. Drizzle with Chilli Oil and Mum’s Sauce and enjoy!
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Dumpling Tteokbokki

If you haven’t tried Tteokbokki, you’re missing out! Tteokbokki are Korean rice cake ‘noodles’ often stir fried with a spicy sauce made with Gochujang – Korean red pepper paste. In this recipe we also use Gochugaru – Korean red pepper flakes. Both ingredients add spice and flavour so scale them back if you have a low spice tolerance!

You can find all these ingredients at any Asian grocery store and some supermarkets. 

In this recipe we use our best-selling Chicken Coriander dumplings, but you can make it plant-based by using some of our vegan dumplings and replacing the chicken stock with veggie stock. 

 
Ingredients:

3 cups chicken stock
200g Korean rice cakes
1 pack House of Dumplings Chicken Coriander dumplings
2-3 sheets Korean fish cakes
Spring onion, roughly chopped

For the sauce:

2 tbsp soy sauce

2 tbsp sugar

1 tbsp gochugaru (korean chilli powder)

2 cloves garlic, minced

2 tbsp rice syrup

3 tbsp gochujang

 
Method:
  1. Boil chicken stock in a medium pot.
  2. Add sauce ingredients to the pot and bring to a boil.
  3. Add in spring onions, dumplings, rice cakes and fish cakes. Cook for about 10 minutes until rice cakes are softened and sauce is thick.
  4. Garnish with spring onion.
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Thai Noodle Salad

Spring has SPRUNG! And you know what that calls for…salads! We love our salads like we love our spring flowers – bursting with colour! 

Not only do colourful dishes look beautiful, they also ensure that you’re getting a variety of health benefits from your food. Different colours are caused by different phytonutrients that contain certain protective qualities. Eating a ‘rainbow’ of vegetables ensures you absorb all of these assorted nutrients. 

So, making sure you’re staying healthy is as easy as ensuring your plate is aesthetically pleasing – just like our delicious Thai Noodle Salad with no dressing prep needed – just some of our Mum’s Soy Tangy Sauce with Garlic & Ginger.

Ingredients:

100g pad thai noodles

Sliced carrots

Sliced purple cabbage

Edamame

Red chillies, sliced

House of Dumplings Mum’s Soy Tangy Sauce with Garlic & Ginger

Method:
  1. Add all ingredients in a bowl.
  2. Drizzle with Mum’s Sauce and serve.
 
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Chilli Oil Ramen

How do you ‘pimp’ your Ramen?

Ramen is one of those dishes that inspires strong opinions and preferences – how to cook it, what toppings to use and how much broth is best…but it never hurts to keep experimenting! We make ours with mushrooms, cabbage and eggs with our hottest chilli oil to add a hit of spice! 

If you can’t handle our highest heat level, you can use our Mild Chilli Oil with Garlic or our ‘Everything’ Chilli Oil with Szechuan Pepper – or why not try a combination of all three?!

 
Ingredients:

500ml water

Packet of Ramen

Napa cabbage

Button mushrooms

Egg

House of Dumplings Hot Chilli Oil with Hot Pepper

 
Method:
  1. Boil water and add ramen seasonings.
  2. Add in ramen noodles, cabbage and mushrooms.
  3. Once almost cooked, crack an egg.
  4. Once egg is cooked to your liking, garnish with spring onions, black sesame seeds. Drizzle with hot Chilli Oil.
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Vietnamese Omelette

Vietnamese omelettes are the perfect dish to use up random ingredients in the pantry or experiment with new ingredients! Often filled with seafood, noodles, veggies, tofu – any fillings of your choice! You can mix veggies into the batter or fill the omelette after cooking. Our recipe uses rice paper to keep the egg in shape and add Furikake as a topping, which is a delicious Japanese condiment, made with fish flakes and seaweed. You can usually find it at your local Asian grocery store, or replace with seasoning of your choice! 

Our delicious, versatile Mild Chilli Oil with Garlic adds garlic and a hint of chilli without being too spicy. If you’re looking for more heat – check out our other chilli oils!

 
Ingredients:

1 rice paper
1 egg
1 tbsp House of Dumplings Mild Chilli Oil with Garlic
Spring onions

Garnish: mayonnaise, furikake, spring onions

 
Method:
  1. Add rice paper to a hot pan.
  2. Add 1 tbsp of chili oil.
  3. Crack and egg and spread the egg around using a spatula.
  4. Add spring onions.
  5. Flip and serve.
    Garnish with mayonnaise, furikake and spring onions.
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Sweet Potato Quinoa Bowl

Get out those superstar winter vegetables for this simple quinoa bowl! It’s filled with kale, roasted kūmara and crunchy radishes and, best of all, there’s no dressing prep needed! Just drizzle on some of our Mum’s Soy Tangy Sauce to add the flavour of ginger, garlic and soy sauce, without having to chop anything!

This recipe contains all the elements of a perfect salad – veggies (Kūmara), protein (almonds), garnish (radishes), healthy fats (avocado) and a base of quinoa. You can swap out the quinoa for any grain of your choice – brown rice, freekeh, pearl couscous and anything else!

Ingredients:

Bunch of kale

1 roasted sweet potato, diced

1 cup cooked quinoa

4 radishes, thinly sliced

Half an avocado, diced

Handful of slivered almonds

House of Dumplings’ Mum’s Sauce

Method:
  1. Add all ingredients in a bowl and drizzle with Mum’s Sauce.
  2. Toss to combine and enjoy.