Nom Wah Dumpling Best Seller
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Not eligible for shipping to CanadaXiao long bao, or pork soup dumplings, are broth-filled Shanghainese steamed dumplings that are utterly addictive and Nom Wah’s are especially so. Their chicken dumplings are also a can’t miss, featuring a flavorful mix of chicken and cabbage enclosed in a wheat wrapper.
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 6-8 people and includes
- 1.5 lbs. Pork Soup Dumplings (approx. 18-23 pcs.)
- 1.5 lbs. Chicken & Cabbage Dumplings (approx. 18-23 pcs.)
- Choose to add sauce!
Add On Sauce Options Include
- Black Vinegar Ginger
- Dumpling Sauce
- Gluten-Free Dumpling Sauce
- Roasted Chili Oil
- 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.
To Serve
Chicken & Cabbage 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.
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)
- 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
New York's First Dim Sum Restaurant, est. 1920
Opened 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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