Har Gow, Siu Mai and Pork Soup Dumplings Instructions:
1. Prepare your steamer and place it over a pot with hot boiling water. Do not submerge the steamer into the water and make sure the boiling water is not touching the bottom of the steamer. Line the bottom of the steamer with parchment paper with small holes cut out (to allow steam to come through evenly) see link for instuctions https://youtu.be/RlOXfgcznyE
2. Place frozen dim sum on top of the parchment paper to prevent sticking.
3. Make sure the frozen dim sum are not touching each other and on the side of the steamer. Approximately an inch apart to give them room to expand.
4. Steam the Dim Sum according to the time listed below. Do not open to check on the Dim Sum within the time period. Try not to be tempted.
5. Once the timer goes off take the Dim Sum out with silicone tongs to avoid ripping the delicate wrapper. We usually serve the dim sum right out of the steamer at the table.
Steaming times
Har Gow - 8 - 10 minutes (Internal cooking temp 120F)
Siu Mai - 15 minutes (Internal cooking temp 160F)
Pork Soup Dumplings - 10 minutes (Internal cooking temp 160F)
Scallion Pancake Cooking Instructions:
1. Cook the Scallion Pancakes directly out of the freezer. Do not thaw.
2.. Heat up the frying pan and add a little oil using medium heat.
3. Place Scallion Pancake directly onto the oiled pan.
4. Lift up the side to see if it has turned golden brown. If it is flip the pancake and cook the other side until golden brown.
5. Do not press on the pancake as it will compress the layers making it less flakey.
6. Serve with light soy and a dash of dark vinegar and ginger.
Dumplings Cooking Instructions:
1. In a large pot bring the water to a rolling boil.
2. Place frozen dumplings into the boiling hot water. Please make sure the dumplings are not clumped together on the bottom by GENTLY stirring them from time to time.
3. When the water starts to boil again add a cup of cold water to the pot. Gently stir to separate the dumplings. When the water boils again repeat the cup of water process. (Total of 2 cold water add ons)
4. When the water boils again let it roll for a minute or so. Use a slotted ladle to fish them out of the pot and serve with salted chicken broth.
Suggested serving ideas. Chicken broth, scallions, sesame oil and dark vinegar as a dipping sauce.
Potsticker Cooking Instructions:
1. In a large frying pan with a lid, add a thin layer of oil on the bottom of the pan.
2. Place frozen potstickers (standing up) on top of the oil. Please be cautious of oil spatter and make sure the potstickers are not touching each other.
3. Let it cook for about a minute and add a cup of water into the pan. Please be careful of the hot oil/water spatter.
4. Cover the pan with the lid and let it steam for approximately 7 minutes or until most of the water evaporates.
5. Open the lid and allow all water to evaporate leaving the oil and dumplings sizzling behind.
6. Check for internal temperature of 160F and the bottom of the potsickers to be seared until golden brown.
7. Serve with light soy sauce, ginger paste and scallions.
1. Place steamer over a pot with boiling water. Please make sure the water is not touching the bottom of the steamer.
2. Line the steamer with parchment paper with holes cut out. See link for instructions https://youtu.be/RlOXfgcznyE
3. Place frozen Bao on top of the parchment paper. Please place them away from the side of the steamer and an inch away from each Bao to prevent sticking. The Bao will expand during the steaming process.
4. Steam for approximately 18 - 20 minutes for Pork Bao Buns. When the timer is up DO NOT open the lid of the steamer to check on them. Turn off the heat and set the timer for another 5 minutes and let it expand and settle.
Please insert a thermometer and check for the internal temperature. The temperature should read 160F degrees.
5. Steam for approximately 15 - 18 minutes for Mushroom Bao Buns. When the timer is up DO NOT open the lid of the steamer to check on them. Turn off the heat and set the timer for another 5 minutes and let it expand and settle.
Please insert a thermometer and check for internal temperature. The temperature should read between 135F - 150F degrees.
6. Steam for approximately 8 - 10 minutes for Plain Bao Buns. When the timer is up DO NOT open the lid of the steamer to check on them. Turn off the heat and set the timer for another 5 minutes and let it expand and settle.
Please be aware that the freshly steamed Baos are extremely hot in the center. Let it sit a little at room temperature slightly open on the top to cool down.
Enjoy!!
***Pan Fried Pork Bao Cooking Instructions
Please use a non stick pan with a lid. Cooking 6 baos in a medium size pan.
1.Heat the pan up with some cooking oil. I prefer grapeseed. Put the frozen pork bao into the frying pan and let is sizzle for a couple of minutes.
2. Then pour 1 cup of cold water into the pan with the bao (beware of backsplash). Cover the pan immediately with the lid and let it boil on medium high heat.
3. Do not open the lid as tempting as it is. Let the bao steam for approx 10 mins or until all the water evaporates.
4. Once the water is all gone open the lid and check internal temperature. It should read 160 F. If not let it sizzle under medium heat a little more and check again in a couple of minutes.
Frozen Egg Noodles
1. Place frozen portioned egg noodles on a plate to defrost. Loosely wrap the noodles and plate with plastic wrap. Once the noodles are soft and to room temperature, separate the noodles by gently shaking them apart. It will take approximately an hour to defrost.
2. Boil some water in a large pot. (Tip: the noodles releases quite a bit of starch so I would suggest a larger pot)
3. Once water is boiling add the noodles in and stir immediately to avoid sticking and clumping. Watch the pot and make sure it doesnt spill over from high heat. Turn the temperature down to medium high.
4. Cook until al dente. Approx 2 - 3 minutes. Check.
5 Serve with chicken broth or creative sauces such as spicy peanut or soy hoisin.
6. Top it with dumplings. Enjoy
Frozen Shanghainese Noodles
1. Place frozen noodles on countertop for a couple of hours to defrost in the packaging (do not open the bag and keep out of sunlight). Alternatively you can defrost them overnight in the fridge.
2. Boil some water in a large pot. (Tip: the noodles releases quite a bit of starch so I would suggest a larger pot) 3. Once water is boiling add the noodles in and stir immediately to avoid sticking and clumping. Watch the pot and make sure it doesnt spill over from high heat. Turn the temperature down to medium high.
3. Cook for approximately 4 - 5 minute until al dente.
4. Serve with broth or prepared sauces.
Enjoy
Chasu Ramen Noodle Kit
1. Boil some water in a large pot. (Tip: the noodles releases quite a bit of starch so I would suggest a larger pot)
2. Once water is boiling add the frozen noodles and stir immediately to avoid sticking and clumping. Watch the pot and make sure it doesnt spill over from high heat. Turn the temperature down to medium high. Thin Ramen noodles will take approximeately 2 - 3 mintues to al dente. Wavy noodles will take approximately 3 - 4 mintues.
3. In a separate pot add soup base and 1 and a half cup of water PER soup base portion and heat until boiling. (2 soup base will be 3 cups of water total)
4. For best results barbecue the Chasu and baste it with the Chasu sauce provided. Please be aware of fire hazard as the Pork belly is fatty and will create inferno mode in barbecue. Alternatively you can also lay it onto a cookie sheet lined with aluminum foil and broil it for 5 minutes. Since the Chasu is already cooked you can crisp the pork to desired level of crispiness.
6. Topping ideas: Scallion ginger sauce, mound of roasted garlic, Soft boiled egg, corn, enoki mushrooms etc.
ENJOY
Chicken Katsu Ramen Noodle Kit and Barbecue Pork Ramen Noodle Kit
1. Boil some water in a large pot. (Tip: the noodles releases quite a bit of starch so I would suggest a larger pot) 2. Once water is boiling add the frozen noodles in and stir immediately to avoid sticking and clumping. Watch the pot and make sure it doesnt spill over from high heat. Turn the temperature down to medium high. Thin Ramen noodles will take approximeately 2 - 3 mintues to al dente. Wavy noodles will take approximately 3 - 4 mintues.3. Cook for approximately 4 - 5 minute until al dente.
3. In a separate pot add soup base and 1 and a half cup of water PER soup base portion and heat until boiling. (2 soup base will be 3 cups of water total)
4a. Chicken Katsu is already cooked. Place the chicken in the oven for 8 minutes or air fryer for 5 minutes to heat up. Service with Katsu sauce provided.
4b. Barbecue Pork is already warm. Heat it up in the oven for 10 mins with sauce in a oven safe dish. Please place aluminum foil on top to keep it from drying out.
ENJOY
Please reach us at melinasue@gmail.com if you cannot find an answer to your question.
Our handmade dumplings menu are particularly created with less salt in mind. To bring out the true taste of the ingredients selected and they are also made to pair with sauces such as Thai sweet chili sauce, Light soy, Dark Vinegars etc...
All of our frozen Dim Sum and Dumplings are cooked from frozen. There's no need to defrost before hand. If they are mostly defrosted please cook immediately. Do not re-freeze them.
You can reheat the Dim Sum and Bao by re-steaming it for about 5 minutes or high in your microwave for 1 minute. Please be careful. Filling will be hot.
The sky is the limit. We enjoy pairing our dumplings with Thai Sweet Chili sauce, Dark Vinegar, Light Soy, Chinese XO sauce, Sriracha and sliced ginger. All combined or separately depending on your preferance. I shall link some recommendations in the near future.
Please contact us for the items that you are requesting ingredients for. We will happily provide them via email.
Storing Miso
All varieties should be stored in a cool, dark place. Also refrigerate miso in order to prevent the growth of surface mold. A thin layer of harmless, almost tasteless mold may form on the air-exposed surfaces of unrefrigerated natural misos (those which contain no preservatives and are not pasteurized). Don't worry; simply scrape off the mold and discard it just before use or mix it into the body of the Miso.
Is it vegan?
Miso in itself is vegan. There is no animal products in it. However, miso soup prepared in commercial establishments may be based with stock made with bonito flakes (fish). Vegetable broth can be used as a base for a miso soup or simply use boiled water.
Shelf life
Miso that has been fermented for two years or more will keep forever if kept refrigerated. It will become darker in colour and develop a richer, deeper flavour with aging. Older misos are prized for their medicinal qualities.
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