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Dumpling College

No one really knows where dumplings originated, but by the 3rd century they were spreading through China picking up new ingredients and flavours along the way.

Since then, dumplings have made the Journey to the West along the Silk Road back to Central Asia, the Himalayas and Europe. Today we have an incredible variety of shapes, sizes, tastes and styles

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Tales Of Dumplings

Momo Dumplings

Lamb Masala Momos

himalaya

Inspired by the Himalayas, where Chinese, Tibetan and Indian influences converge, these tasty morcels are the original fusion food. Filled with lamb spiced with cumin, coriander seed, garam masala and just a hint of Kashmiri chilli. Enjoy steamed with a classic tomato chutney or a chilli/garlic sauce.

For more about momos, click here. For a tomato chutney recipe, click here.

Serves 1 | 230 g
Cooks In 7 - 8 minutes
Can be frozen for up to 1 month
Serving Suggestion
Enjoy with a spicy tomato and coriander chutney.
Ingredients
Wrapper: Wheat Flour, Water, Tapioca Starch, Paprika. Filling: Lamb Mince (23.1%), Onion, Tomato Concentrate, Water, Garlic Puree, Salt, Garam Masala (Coriander, Cloves, Bay Leaves, Black Pepper, Cumin, Chilli, Stoneflower, Cassia, Fennel, Black Cardamom, Clove Leaves, Triphala, Star Anise), Coriander, Sugar, Cumin, Kashmiri Chilli Powder, Black Peppercorn.
Allergens
For all allergens, please see ingredients in bold. We do not operate in an allergen free kitchen so please be aware that traces of nuts and other allergens may be present.
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Pork, Veal & Pancetta Pelmeni

siberia

The classic Siberian dish with a hint of Pancetta because we like it that way. Inspired by a trip to Omsk, this Russian family favourite has a delicate flavour best brought out with a dollop of Smetana (crème fraiche is just as good in our opinion) and a little fresh dill. For a heartier alternative serve in a bowl of hot broth, perfect on a winter’s afternoon.   

For more about pelmeni, click here.

 
Serves 1 | 200g
Cooks In 8 minutes
Can be frozen for up to 1 month
Serving Suggestion
Enjoy boiled with a large dollop of smetana (if available) or crème fraiche and some fresh dill. Also delicious added to a clear chicken or beef broth.
Ingredients
Wrapper: Wheat Flour, Water, Tapioca Starch  Filling: Pork mince (19.2%), Veal mince (12.8%), Pancetta (6.4%) (Pork, Salt, Flavouring), Onions, Water, Salt, Black Peppercorn. 
Allergens
For all allergens, please see ingredients in bold. We do not operate in an allergen free kitchen so please be aware that traces of nuts and other allergens may be present.

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Vegetarian OmniPork Dumplings

china

A traditional Chinese style Jiaozi made with Omnipork, a delicious meat substitute for vegetarians or simply those looking to reduce the amount of meat in their diet, along with spring onion, garlic and ginger. Delicious fried or steamed and served with chilli oil.   For more about jiaozi, click here.   For more about Omnipork, click here.
Serves 1 | 200g
Cooks In 8 minutes
Can be frozen for up to 1 month
Serving Suggestion
Enjoy dipped into Zhejiang Black Vinegar for a traditional taste or with a good quality chilli oil for more of a kick.
Ingredients
Wrapper: Wheat Flour, Water, Tapioca Starch, Spinach Powder  Filling: OmniPork plant-based Mince (33.1%)(Water, Soya Protein Concentrate, Thickener (Methyl Cellulose), Yeast Extract, Potato Starch, Cane Sugar, Salt, Soya Protein Isolate, Natural Flavourings, Wheat Starch, Pea Protein, Rice Protein, Barley Malt Extract, Shiitake Mushroom Powder, Dextrose, Colour (Beetroot Red), Myceliated Oats), Vegetable (8.3%) (Cabbage, Spring Onion), Garlic Puree, Ginger Puree, Sesame Oil, Sugar, Salt, White Pepper, Salt, Sugar.  
Allergens
For all allergens, please see ingredients in bold. We do not operate in an allergen free kitchen so please be aware that traces of nuts and other allergens may be present.
Quantity
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