Papa Chiang's Pork and Napa Cabbage Dumplings

Pillowy dough with a little broth inside. Handmade in our East Village kitchen.

What Makes These Different 

These aren't your average frozen dumplings. Papa Chiang's dumplings sit somewhere between a soup dumpling and a traditional jiaozi. The wrappers are made fresh, folded by hand, and filled with a savory pork mixture that releases a bit of broth when you bite in. 

What you're getting:

• 2 lbs of handmade dumplings per bag (~27 dumplings)
  
• A home-cooked meal in less than 15 minutes
  
• Made to order, no preservatives 

HOW TO COOK

Pan-fry (10-12 minutes) 

Crispy bottom, tender top.

Heat oil over medium-high, place dumplings flat-side down. Once the bottoms are lightly golden, add a splash of water and cover. Steam until the water is gone, uncover, and let them crisp up. Golden brown means ready.

Boil (6-8 minutes) 

Quick and simple. 

Place frozen dumplings into a full rolling boil. When they rise, add a cup of cold water and let it come back up to a boil. Serve.

Storage

Keep frozen until ready to cook.

Good for 3 months in your freezer. Do not thaw. 

Serving Suggestions

Serve with black vinegar, chili oil, or our favorite: black vinegar, soy sauce + a touch of sugar and a splash of Sriracha. 

4-5 dumplings per person as an appetizer, 8-10 as a main course.

Ingredients

Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Pork, Pork Broth, Napa Cabbage, Bok Choy, Ginger, Soy Sauce (Water, Soybeans, Wheat, Salt), Shaoxing Wine (Water, Rice, Wheat, Salt), Mushroom Soy Sauce (Water, Sugar, Salt, Mushrooms, Soybeans, Wheat Flour), Scallions, Salt, Sugar, White Pepper, Garlic Powder

Contains: Wheat, soy