Nom Wah Tea Parlor ships its famous dim sum nationwide on Goldbelly! The dumplings at Nom Wah are a can’t miss! These particular ones are stuffed with flavorful chicken and cabbage and enclosed in a wheat wrapper. The head chef at Nom Wah has been making these for nearly 40 years!
Established in 1920, Nom Wah Tea Parlor is the first and oldest dim sum restaurant in New York. Originally a tea parlor and bakery founded by the Choy family in 1920, Nom Wah was initially known for its mooncakes; dim sum was a secondary priority. Dim sum, which translates to “a little bit of heart” referring to its bite-size portions, originated on the Silk Road a millennium ago. The popular Chinatown restaurant was sold in 1950 to Wally Tang, who started as a dishwasher at the Chinese restaurant, and was then passed on to Wally’s nephew Wilson in 2010. Skip the lines of diners waitng for dim sum and order Nom Wah’s legendary dim sum straight to your door.
This package serves 2-3 people and includes 18 Chicken & Cabbage Dumplings
- Choose to add more dumplings!
- Chicken & Cabbage Dumplings – Chicken, Cabbage, Ginger, Scallions, Vegetable Oil, Shaoxing Cooking Wine, Sesame Oil, White Pepper, Salt, Monosodium Glutamate, Sugar
Made in a facility that processes shellfish and pork
Instructions / Storage
- Nom Wah’s dumplings ship frozen with dry ice
- Do not remove dry ice with bare hands
- Upon arrival, freeze immediately
- Dumplings may be kept frozen for up to 3 months
- Line a steamer with perforated parchment paper liners.
- On high heat, bring the steamer water to a rolling boil.
- Place dumplings in the steamer leaving at least ½ inch of space between each dumpling
- Cover and steam for 12–14 minutes or until fully cooked through. The inside of the dumpling should reach 160 degrees when using a thermometer.
- Serve immediately or proceed with the following steps for pan-fried dumplings.
- Let the dumplings cool at room temperature for 4–5 minutes (This allows the dumpling to maintain its structure when pan frying).
- In a medium skillet, heat a ¼ cup canola oil (or other neutral cooking oil) on medium-high heat.
- When oil is hot, but not smoking, place the dumplings in the skillet, leaving at least a ¼ of space between each dumpling. Do not move the dumplings.
- After 1–2 minutes, or when you see golden brown edges begin to form around the bottom of the dumplings, flip them using a pair of tongs
- Pan-fry the second side for another 1–2 minutes, or until this side is golden brown as well.
- Remove to a paper towel-lined sheet tray to drain excess oil.
- Nom Wah ships Monday – Friday of each week
- Orders cannot be shipped to P.O. Boxes
- Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
- Have more questions about Shipping? Read our Shipping FAQ page.
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