Dumplings - Choose Your Own 24 Pack

From RedFarm
Arrives after Valentine's Day

Take your pick from a variety of dumplings, paired with plenty of garnishes and sauces!

RedFarm opened in NYC’s West Village in 2011 by Hong Kong dim sum master Chef Joe Ng and the late Chinese food expert Ed Schoenfeld, serving modern and inventive Chinese food with a greenmarket sensibility. Since then, RedFarm has become renowned as one of the city’s finest and most stylish Chinese restaurants. In 2014, RedFarm opened Decoy in the space below RedFarm on Hudson St., which is now world renowned for its signature Peking duck feasts. Or as New York Magazine has described it, “The Absolute Best Peking Duck in New York.”

More Details

This package serves 4-6 people and includes your choice of 24 Dumplings

Pan-Fried Lamb Dumplings:

  • 12 Pan-Fried Lamb Dumplings
  • 3 Steamer Papers
  • Dumpling Sauce (8 oz.)
  • Dumplings weigh approx (2 oz.)
  • Dumplings measures approx 3"x 1.25"

Five Flavor Chicken Dumplings:

  • 12 Five Flavor Chicken Dumplings (each 2 oz.)
  • 3 Steamer Papers
  • Red Onion (2 oz.)
  • Scallion (2 oz.)
  • Cucumber (1 pc.)
  • Soy Sauce (2 oz.)
  • Chili Oil (2 oz.)
  • Sesame Oil (2 oz.)
  • Black Vinegar (2 oz.)
  • Hoisin Sauce (2 oz.)
  • Peanut Sauce (2 oz.)
  • Dumplings measure approximately 4″ × 2″

Pork & Shrimp Shumai Dumplings:

  • 12 Pork & Shrimp Shu Mai Dumplings (each 2 oz.)
  • 3 Steamer Papers
  • Red Onions (2 oz.)
  • Bell Peppers (2 oz.)
  • Dumpling Sauce (8 oz.)
  • Each Dumpings measure to approx 1.25″ × 1.25″

Vegetable & Peanut Dumplings:

  • 12 Vegetable & Peanut Dumplings (each 2 oz.)
  • 3 Steamer Papers
  • Dumpling Sauce (8 oz.)
  • Dumplings measures to approx 1.25″ × 1.25″

Sichuan Chicken Dumplings:

  • 12 Sichuan Chicken Dumplings (each 2 oz.)
  • 3 Steamer Papers
  • Seaweed (2 oz.)
  • Scallions (2 oz.)
  • Spicy Sichuan Peppercorn Dumpling Sauce (8 oz.)
  • Dumplings measures approx 1.25″ × 1.25″

Shrimp & Truffle Dumplings:

  • 12 Shrimp & Truffle Dumplings (each 2 oz.)
  • 3 Steamer Papers
  • Truffle Crème Sauce (4 oz.)
  • Dumplings measures approx 1"x 1"


Lamb Dumpling: Hand chopped lamb, Chinese parsley, asparagus, chinese broccoli, scallion, potato starch, soy sauce, sugar, oyster sauce, egg, oil.

Five Flavor Chicken Dumplings: Soy Sauce, Chili Oil, Sesame Oil, Black Vinegar, Hoisin Sauce, Peanut Sauce, Chopped Red Onions, Chopped Cucumber, potato starch flour, chicken, watercress, mushrooms, salt.

Shrimp Shu Mai Dumplings: Shrimp, pork, dried shiitake mushrooms, chicken powder, salt, pepper, sugar, soy sauce, onions, sesame oil.

Shrimp & Truffle Dumplings: Shrimp, corn, salt, sugar, potato starch, garlic, oil, sesame oil, white pepper, wheat flour

Sichuan Chicken Dumplings: Chicken thigh, watercress, black mushroom, salt, chicken powder, potato starch powder, chopped scallions, oil. Served on bean sprouts & topped with Japanese seaweed, sesame seeds, and Korean spicy paste.

Vegetable & Peanut Dumpling: Jicama, pickled radish, carrot, celery, black mushroom, chive 5 spice powder, peanut.

Dumpling Sauce: Mushroom, soy, black vinegar, and sugar.

Peppercorn Soy Sauce: Sichuan peppercorn, garlic, ginger, chili pepper, ketchup, sugar, oyster sauce

Wrapper: Potato Starch, Wheat, Water.

Instructions / Storage

  • This package ships frozen with dry ice
  • Dry ice may dissipate in transit, the product may thaw
  • DO NOT Remove Dry Ice with Bare Hands

  • This package should be stored in a freezer, for up to 30 days

To Serve

Steam Dumplings:

  • Allow a pot to boil
  • Using a steamer basket place frozen buns on the provided steamer papers.
  • Steam for 10 minutes
  • Place steamed pork buns in a hot pan with tongs and fry on one side until it develops a golden brown color—about 5 minutes—adjusting the heat as necessary. (lowering the heat if pan is smoking or if pork buns are burning
  • Any added contents associated should be added at this time and allow to cook for 2 minutes. (Scallions, Onions, Bell peppers)
  • Garnish with Seaweed & Scallions
  • Transfer contents of pan to a warmed plate
  • Enjoy!

Pan-Fried Dumpling:

  • Allow a pot to boil
  • Once water is boiling and producing steam, place frozen dumplings on the provided steamer paper and steam for 10 minutes
  • In the meantime, prepare a frying pan or skillet with 1 tablespoon of cooking oil and heat over medium heat
  • Place steamed dumplings in hot pan with tongs and fry on one side until it develops a deep brown color for about 5 minutes
    (Adjusting the heat as necessary; lowering the heat if the pan is smoking or if dumplings are burning, or raising the heat if dumplings are not developing color.)
  • Remove dumplings from pan with tongs and serve, browned-side-up
  • Enjoy dumplings with dipping sauce on side

Sichuan Peppercorn Soy Sauce & Truffle Sauce should be used as a sauce poured on top of dumplings
Dumpling Sauce should be used as a dipping sauce

Download Storage and Prep Instructions

Shipping Details

  • RedFarm ships Monday, Wednesday, Thursday, Friday
  • 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!
  • Note: This shipment is packed with Dry Ice
  • Have more questions about Shipping? Read our Shipping FAQ page.

Corporate Gift Orders

You can send this item to up to 15 different addresses using our regular checkout. Looking to send this item to more than 15 people? Have our Corporate Gifting Team assist you.

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