Pork Dumplings

The dumplings at Nom Wah are a can’t miss! These particular pork dumplings are stuffed with pork, ginger, and cabbage and enclosed in a delicate wrapper. The head chef at Nom Wah has been making these delicious pork dumplings for nearly 40 years!

Established in 1920, Nom Wah is the first and oldest dim sum restaurant in New York. Originally a tea parlor and bakery founded by the Choy family in 1920, Nom Wah was initially known 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. The popular Chinatown restaurant was sold in 1950 to Wally Tang, who started as a dishwasher at the Chinese restaurant and was then passed on to Wally’s nephew Wilson in 2010. Skip the lines of diners waiting for dim sum and order Nom Wah’s legendary dim sum straight to your door.

MORE DETAILS

This package includes your choice of 2-4 packs of Pork Dumplings

• Each pack serves 2-4 people, includes approx. 18-23 pcs., and weighs 1.5 lbs.
• Choose to add sauce!

Add On Sauce Options Include

• Black Vinegar Ginger
• Dumpling Sauce
• Gluten-Free Dumpling Sauce
• Roasted Chili Oil

INSTRUCTIONS / STORAGE

• Nom Wah ships Monday – Friday 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!

• 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

• 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 &#189 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 &#188 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 &#188 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.

Ingredients

• 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
• 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