The dumplings at Nom Wah are a can’t miss! These particular ones are stuffed with pork, ginger, and cabbage and enclosed in a delicate wrapper. 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.
This package serves 4-5 people and includes 21 Pork Dumplings
- Choose to add more dumplings!
- Pork Dumplings – Pork, Water Chestnut, Carrot, Cabbage, Ginger, Scallions, Salt, Monosodium Glutamate, Sugar, Soy Sauce, Shaoxing Cooking Wine, Sesame Oil, White Pepper
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 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.
- 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.