Dumplings & Siu Mai - Choose Your Own 2 Pack

From Nom Wah
$99

The siu mai and dumplings at Nom Wah are a can’t miss! Fillings range from shrimp to pork to chicken and even edamame, all enclosed in delicate handmade wrappers. The head chef at Nom Wah has been making these for nearly 40 years!

Nom Wah’s first location was opened in 1920 on one of the oldest streets in Chinatown. A century later it remains New York’s first and oldest Dim Sum restaurant. Today, you can still visit Nom Wah’s original location, or you can stop by one of their newer locations in New York, Philadelphia, and Shenzhen.

Dim Sum, which translates to “a little bit of heart” referring to the bite-size portions, originated on the Silk Road a millennium ago. Tea houses along the trade route began serving food to weary travelers and transformed afternoon tea into a celebrated eating experience.

More Details

This package serves 6 -10 people and includes your choice of 2 types of Dumplings or Siu Mai

Dumpling & Siu Mai Options Include

  • Pork Soup Dumplings
  • Chicken & Cabbage Dumplings
  • Pork & Shrimp Dumplings
  • Pork Dumplings
  • Shrimp Dumplings
  • Edamame Dumplings
  • Chicken Siu Mai
  • Pork & Shrimp Siu Mai
  • Shrimp Siu Mai

Ingredients

  • Pork Soup Dumplings – Pork, Ginger, Scallions, Shaoxing Wine, Sesame Oil, Soy Sauce, Sugar, Salt, White Pepper, Monosodium Glutamate, Flour, Wheat Gluten
  • Chicken & Cabbage Dumplings – Chicken, Cabbage, Ginger, Scallions, Vegetable Oil, Shaoxing Cooking Wine, Sesame Oil, White Pepper, Salt, Monosodium Glutamate, Sugar
  • Pork & Shrimp Dumplings – Pork, Shrimp, Mushrooms, Salt, Monosodium Glutamate, Sugar, Sesame Oil, White Pepper
  • Pork Dumplings – Pork, Water Chestnut, Carrot, Cabbage, Ginger, Scallions, Salt, Monosodium Glutamate, Sugar, Soy Sauce, Shaoxing Cooking Wine, Sesame Oil, White Pepper
  • Shrimp Dumplings – Shrimp, Vegetable Oil, Sesame Oil, Wheat Starch, Flour, Salt, Sugar, Msg, Pepper
  • Chicken Siu Mai – Chicken, Mushrooms, Water Chestnut, Salt, Monosodium Glutamate, Sugar, Sesame Oil, White Pepper
  • Pork & Shrimp Siu Mai – Pork, Shrimp, Mushrooms, Salt, Monosodium Glutamate, Sugar, Sesame Oil, White Pepper
  • Shrimp Siu Mai – Shrimp, Salt, Monosodium Glutamate, Sugar, Sesame Oil, White Pepper
  • Edamame Dumplings – Edamame Beans, Chinese Chives, Straw Mushrooms, Vermicelli Noodles, Salt, Sugar, Szechuan Oil, Xantham Gum, Sesame Oil

Made in a facility that processes shellfish

Instructions / Storage

  • Nom Wah’s dumplings & siu mai 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

To Serve

Chicken & Cabbage and Pork & Shrimp Dumplings

  • 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.

Pork Dumplings

  • 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 9–10 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.

Edamame Dumplings

  • Line a steamer with perforated parchment paper liners (also referred to as “bamboo steamer liners” on Amazon).
  • 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 until fully cooked through (approximately 8–9 minutes).
  • Let dumplings rest 1–2 minutes before serving.

Shrimp Dumplings

  • Line a steamer with perforated parchment paper liners.
  • On high heat, bring the steamer water to a rolling boil.
  • Place frozen dumplings in the steamer leaving at least ½ inch of space between each dumpling
  • Cover and steam for 9-10 minutes or until fully cooked through. The inside of the dumpling should reach 130˚F when using a thermometer.
  • Serve immediately.

Chicken and Pork & Shrimp Siu Mai

  • Line a steamer with perforated parchment paper liners
  • On high heat, bring the steamer water to a rolling boil
  • Place frozen siu mai in the steamer leaving at least ½ inch of space between each dumpling
  • Cover and steam until fully cooked through (12–14 minutes)
  • Look for the siu mai skin to become slightly translucent, and for a visible well of liquid to form at the bottom of the siu mai
  • Serve immediately

Shrimp Siu Mai

  • Line a steamer with perforated parchment paper liners
  • On high heat, bring the steamer water to a rolling boil
  • Place frozen siu mai in the steamer leaving at least ½ inch of space between each dumpling
  • Cover and steam until fully cooked through (10 minutes)
  • Look for the siu mai skin to become slightly translucent, and for a visible well of liquid to form at the bottom of the siu mai
  • Serve immediately

Soup Dumplings

  • Line a steamer with perforated parchment paper liners.
  • On high heat, bring the steamer water to a rolling boil.
  • Place frozen dumplings in the steamer leaving at least ½ inch of space between each dumpling
  • Cover and steam until fully cooked through, 12–14 minutes
  • Look for the dumpling skin to become slightly translucent, and for a visible well of liquid to form at the bottom of the dumpling.
  • Serve immediately.
  • It is best to leave them in the steamer basket in order to avoid tearing the dumpling wrappers during transfer to a different dish.

How Do I Eat a Soup Dumpling?

  • Using a pair of tongs or chopsticks, lift the dumpling onto a soup spoon by its topknot
  • Carefully nip off the knot with your teeth
  • Allow the dumpling to cool for a minute or so
  • Suck out the broth and then eat the remainder

Pro Tip: Nom Wah recommends serving their soup dumplings with Chinese black vinegar, known as Chinkiang Vinegar. A popular brand they recommend is Gold Plum

Download Storage and Prep Instructions

Shipping Details

  • Items are prepared fresh and shipped directly from the shop
  • Nom Wah ships Monday & Wednesday 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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