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approx
51-72 pcs
Favorite
approx
51-72 pcs
Dumplings & Siu Mai - Choose Your Own 3 Pack
92%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaDumplings & Siu Mai - Choose Your Own 3 Pack
Nom Wah ships its famous dim sum nationwide on Goldbelly! The siu mai and dumplings at Nom Wah are a can’t miss! Dumpling 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 delicious dumplings for nearly 40 years!
Opened in 1920 in New York City’s Chinatown, Nom Wah is the first and oldest dim sum restaurant in New York. Founded as a tea parlor and bakery by the Choy family in 1920, Nom Wah was originally famous 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. Nom Wah was sold in 1950 to Wally Tang, who started as a dishwasher at the Chinese restaurant, and then passed on to Wally’s nephew Wilson in 2010. Skip the crowds queuing for dim sum and order Nom Wah’s legendary dim sum straight to your door.
This package serves 10-12 people and includes your choice of 3 packs of Dumplings or Siu Mai
- Choose to add sauce!
Dumpling & Siu Mai Options Include
- Pork Soup Dumplings (approx. 17-22 pcs.)
- Chicken & Cabbage Dumplings (approx. 18-23 pcs.)
- Pork & Shrimp Dumplings (approx. 18-23 pcs.)
- Pork Dumplings (approx. 18-23 pcs.)
- Shrimp Dumplings (approx. 18-23 pcs.)
- Edamame Dumplings (approx. 18-23 pcs.)
- Chicken Siu Mai (approx. 19-24 pcs.)
- Pork & Shrimp Siu Mai (approx. 19-24 pcs.)
- Shrimp Siu Mai (approx. 19-24 pcs.)
- Chicken Soup Dumplings (approx. 17-22 pcs.)
- Gluten-Free Chive, Pork, & Shrimp Dumplings (approx. 18-23 pcs.)
Add On Sauce Options Include
- Black Vinegar Ginger
- Dumpling Sauce
- Gluten-Free Dumpling Sauce
- Roasted Chili Oil
- 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.
Gluten-Free 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).
- The inside of the dumpling should reach 130˚ F with a thermometer.
- Drizzle a few drops of canola oil (or other neutral oil) to prevent sticking.
- Serve immediately, or proceed with the following steps for pan-fried dumplings.
- Let the dumplings cool at room temperature for 2–3 minutes (This allows the dumpling to maintain its structure when pan frying).
- In a medium skillet, heat a 1/8 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 lines sheet tray to drain excess oil.
- Serve and enjoy!
Gluten-Free Chicken & Cabbage 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).
- The inside of the dumpling should reach 165˚ F with a thermometer.
- Drizzle a few drops of canola oil (or other neutral oil) to prevent sticking.
- Serve immediately, or proceed with the following steps for pan-fried dumplings.
- Let the dumplings cool at room temperature for 2–3 minutes (This allows the dumpling to maintain its structure when pan frying).
- In a medium skillet, heat a 1/8 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 lines sheet tray to drain excess oil.
- Serve and enjoy!
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
- Pork Soup Dumplings – Pork Meat, Water, Pork Fat, Ginger, Scallion, Monosodium Glutamate, Sugar, Chicken Powder (Salt, Monosodium Glutamate, Potassium Chloride, Corn Starch, Palm Oil, Powdered Cooked Chicken, Sugar, Natural Flavor, Chicken Fat, Silicon Dioxide (Prevents Caking), Disodium Guanylate, Disodium Inosinate, Caramel Color (Contains Sulfites), Maltodextrin, Dehydrated Parsley, Citric Acid, Turmeric (Color), Paprika Oleoresin (Color)), Potato Starch, Gelatin Powder, Sesame Oil, Shaoxing Wine (Rice Wine (Water, Rice, Wheat), Salt, Caramel), Soy Sauce (Water, Soybeans, Wheat, Salt), Salt, White Pepper, All-purpose Flour (Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour), Water, Salt, Canola Oil.
- Chicken & Cabbage Dumplings – Chicken, Cabbage, Scallions, Sesame Oil, Sugar, Potato Starch, Ginger, Chicken Powder (Salt, Monosodium Glutamate, Potassium Chloride, Corn Starch, Palm Oil, Powdered Cooked Chicken, Sugar, Natural Flavor, Chicken Fat, Silicon Dioxide (Prevents Caking), Disodium Guanylate, Disodium Inosinate, Caramel Color (Contains Sulfites), Maltodextrin, Dehydrated Parsley, Citric Acid, Turmeric (Color), Paprika Oleoresin (Color)), Monosodium Glutamate, Shaoxing Wine (Rice Wine (Water, Rice, Wheat), Salt, Caramel), Salt, White Pepper, High-gluten Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Potassium Bromates, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Potato Starch, Canola Oil, Salt, Egg Yellow Shade (Yellow #5 And #6, Water, Sodium Benzoate, Caramel Pwd, Citric Acid)
- Pork & Shrimp Dumplings – Pork Meat, Shrimp, Water, Pork Fat, Mushroom, Sugar, Monosodium Glutamate, Sesame Oil, Potato Starch, Salt, Chicken Powder (Salt, Monosodium Glutamate, Potassium Chloride, Corn Starch, Palm Oil, Powdered Cooked Chicken, Sugar, Natural Flavor, Chicken Fat, Silicon Dioxide (Prevents Caking), Disodium Guanylate, Disodium Inosinate, Caramel Color (Contains Sulfites), Maltodextrin, Dehydrated Parsley, Citric Acid, Turmeric (Color), Paprika Oleoresin (Color)), White Pepper, High-gluten Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Potassium Bromates, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Potato Starch, Canola Oil, Salt.
- Pork Dumplings – Pork Meat, Pork Fat, Water, Ginger, Sesame Oil, Sugar, Soy Sauce (Water, Soybeans, Wheat, Salt, Sodium Benzoate), Scallions, Potato Starch, Salt, Mushroom-flavored Dark Soy Sauce (Soy Sauce (Water, Salt, Soybeans, Wheat Flour), Caramel Color, Sugar, Natural And Artificial Mushroom Flavor (Natural Flavoring, Artificial Flavoring, Salt, Disodium 5’-guanylate As Flavor Enhancers, Sodium Benzoate)), Monosodium Glutamate, Chicken Powder (Salt, Monosodium Glutamate, Potassium Chloride, Corn Starch, Palm Oil, Powdered Cooked Chicken, Sugar, Natural Flavor, Chicken Fat, Silicon Dioxide (Prevents Caking), Disodium Guanylate, Disodium Inosinate, Caramel Color (Contains Sulfites), Maltodextrin, Dehydrated Parsley, Citric Acid, Turmeric (Color), Paprika Oleoresin (Color)), White Pepper, High-gluten Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Potassium Bromates, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Potato Starch, Canola Oil, Salt
- Shrimp Dumplings – Shrimp, Potato Starch, Vegetable Shortening (Soybean Oil, Fully Hydrogenated Palm Oil, Palm Oil, Mono And Diglycerides, Tbhq, And Citric Acid (Antioxidants)), Sugar, Sesame Oil, Monosodium Glutamate, Salt, Chicken Powder (Salt, Monosodium Glutamate, Potassium Chloride, Corn Starch, Palm Oil, Powdered Cooked Chicken, Sugar, Natural Flavor, Chicken Fat, Silicon Dioxide (Prevents Caking), Disodium Guanylate, Disodium Inosinate, Caramel Color (Contains Sulfites), Maltodextrin, Dehydrated Parsley, Citric Acid, Turmeric (Color), Paprika Oleoresin (Color)), White Pepper, Water, Wheat Starch, Potato Starch, Tapioca Starch, Canola Oil, Salt
- Chicken Siu Mai – Chicken, Mushrooms, Water Chestnut, Salt, Monosodium Glutamate, Sugar, Sesame Oil, White Pepper
- Pork & Shrimp Siu Mai – Pork Meat, Shrimp, Water, Pork Fat, Mushroom, Sugar, Monosodium Glutamate, Sesame Oil, Potato Starch, Salt, Chicken Powder (Salt, Monosodium Glutamate, Potassium Chloride, Corn Starch, Palm Oil, Powdered Cooked Chicken, Sugar, Natural Flavor, Chicken Fat, Silicon Dioxide (Prevents Caking), Disodium Guanylate, Disodium Inosinate, Caramel Color (Contains Sulfites), Maltodextrin, Dehydrated Parsley, Citric Acid, Turmeric (Color), Paprika Oleoresin (Color)), White Pepper, All-purpose Flour (Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour), Water, Potato Starch, Vital Wheat Gluten, Red Tobiko, Egg, Salt, Egg Yellow Shade (Yellow #5 And #6, Water, Sodium Benzoate, Caramel, Citric Acid)
- Shrimp Siu Mai – Shrimp, Potato Starch, Vegetable Shortening (Soybean Oil, Fully Hydrogenated Palm Oil, Palm Oil, Mono And Diglycerides, Tbhq, And Citric Acid (Antioxidants)), Sugar, Sesame Oil, Monosodium Glutamate, Salt, Chicken Powder (Salt, Monosodium Glutamate, Potassium Chloride, Corn Starch, Palm Oil, Powdered Cooked Chicken, Sugar, Natural Flavor, Chicken Fat, Silicon Dioxide (Prevents Caking), Disodium Guanylate, Disodium Inosinate, Caramel Color (Contains Sulfites), Maltodextrin, Dehydrated Parsley, Citric Acid, Turmeric (Color), Paprika Oleoresin (Color)), White Pepper, All-purpose Flour (Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour), Water, Potato Starch, Vital Wheat Gluten, Green Peas, Egg, Salt, Egg Yellow Shade (Yellow #5 And #6, Water, Sodium Benzoate, Caramel Pwd, Citric Acid).
- Edamame Dumplings – Edamame, Shiitake Mushrooms, Chinese Chives, Sugar, Canola Oil, Vermicelli Noodles (Pea Starch, Green Mung Bean Starch, Water), Salt, Sesame Oil, Xanthan Gum, Szechuan Peppercorn (Ground), Crushed Chili Flakes, Garlic, High-gluten Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Potassium Bromates, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Potato Starch, Canola Oil, Kale Powder, Salt, Green Color Shade (Water, Propylene Glycol, Yellow 5, Blue 1, Propylparaben)
- Chicken Soup Dumplings – Chicken, Water, Scallion, Ginger, Monosodium Glutamate, Sugar, Chicken Powder (Salt, Monosodium Glutamate, Potassium Chloride, Corn Starch, Palm Oil, Powdered Cooked Chicken, Sugar, Natural Flavor, Chicken Fat, Silicon Dioxide (Prevents Caking), Disodium Guanylate, Disodium Inosinate, Caramel Color (Contains Sulfites), Maltodextrin, Dehydrated Parsley, Citric Acid, Turmeric (Color), Paprika Oleoresin (Color)), Gelatin Powder, Potato Starch, Soy Sauce (Soybeans, Wheat, Salt, Water), Sesame Oil, Monosodium Glutamate, Shaoxing Wine (Rice Wine (Water, Rice, Wheat), Salt, Caramel), Vegetable Shortening (Soybean Oil, Fully Hydrogenated Palm Oil, Palm Oil, Mono And Diglycerides, Tbhq, And Citric Acid (Antioxidants)), White Pepper, All-purpose Flour (Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour), Water, Salt, Canola Oil, Egg Yellow Shade (Yellow #5 And #6, Water, Sodium Benzoate, Caramel Powder, Citric Acid).
- Gluten-Free Chive, Pork, & Shrimp Dumplings – Pork Meat, Chinese Chives, Shrimp, Water, Pork Fat, Mushroom, Sugar, Monosodium Glutamate, Sesame Oil, Potato Starch, Salt, Chicken Powder (Salt, Monosodium Glutamate, Potassium Chloride, Corn Starch, Palm Oil, Powdered Cooked Chicken, Sugar, Natural Flavor, Chicken Fat, Silicon Dioxide (Prevents Caking), Disodium Guanylate, Disodium Inosinate, Caramel Color (Contains Sulfites), Maltodextrin, Dehydrated Parsley, Citric Acid, Turmeric (Color), Paprika Oleoresin (Color)), White Pepper, Water, Tapioca Starch (Manioc, Water), Rice Flour (Rice, Water), Glutinous Flour (Glutinous Rice, Water), Potato Starch, Xanthan Gum, Salt.
- Roasted Chili Oil – Canola Oil, Chili Peppers (Dried), Salt, Monosodium Glutamate
- Dumpling Sauce – Rice Vinegar, Sugar, Soy Sauce, Sesame Oil
- Black Vinegar Ginger – Chinkiang Vinegar (Water, Glutinous Rice, Wheat Bran, Sugar, Salt), Fresh Ginger
Made in a facility that processes shellfish and pork
New York's First Dim Sum Restaurant, est. 1920
Nom Wah has been featured in Bon Appétit, the New York Times, Eater, Infatuation, Vice, and Thrillist. Zagat declared Nom Wah "Real deal dim sum", Gothamist insists "nowhere else has that vintage NYC flavor," and Condé Nast Traveller said the food is simply "addictive."
New York's First Dim Sum Restaurant, est. 1920
Nom Wah
92% love this shop
New York, NYOpened by the Choy family in 1920 on one of the oldest streets in Chinatown, Nom Wah is New York's first and oldest dim sum restaurant. Dim sum, which translates to "a little bit of heart" referring to its 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.
In 1974, Nom Wah was sold to Wally Tang, who started in 1950 as a dishwasher at the restaurant. In 2010, Wally passed the business onto his nephew, Wilson. Uncle Wally suggested Wilson modernize the restaurant, but Wilson refused. He saw this as his chance to preserve a piece of New York history. And Nom Wah certainly is a piece of New York history. A century since opening its doors, Nom Wah has become a testament to synthesizing the traditional with modernity.
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