Dumplings - Delicious Dumplings Await You

Flour, the key ingredient to making dumplings. Without it, you can't do anything - there is no dough for the skin and you would be eating rice instead. But when you have it and use it carefully, you can get the perfect dumpling skin and just a pinch of raw flour will keep the dough from sticking to your hands and every other surface. 

Savor the taste of authentic dumplings made with love and tradition at Dumplings.

Delicious Dumplings Await You

Savor our delectable vegetarian dumplings made with fresh and wholesome ingredients.

Vegetarian Dumplings

Experience a unique twist with our fusion dumplings blending flavors from different cuisines.

Fusion Dumplings

Join our hands-on workshops to learn the art of making dumplings from scratch.

Dumpling Workshops

Spice up your meal with our fiery and flavorful spicy dumplings.

Spicy Dumplings

Enjoy our traditional dumplings filled with your choice of meat or vegetables.

My grandmother making dumplings - Despite fighting lung cancer over the last few years, she has never once refused to cook food and make dumplings for her family. In some Asian cultures, including China, it is tradition to hold a dumpling feast when you are sending off a family member or dear friend (noodle feast for arrival/welcome). I will always remember the hundreds (if not, thousands) of dumplings I have eaten just hours before my flights leaving home. 

Classic Dumplings

Indulge in a variety of dumplings with our customizable dumpling platters for gatherings and events.

Dumpling Platters

Our Services

Focusing on the main attraction, the braised beef.

Tried this new Taiwanese Pig’s Feet Noodles dish and saw the perfect lighting so had to take a shot.

Dumplings can be eaten either alone or in a soup. I think dumplings taste better than anything else. The best shape of dumplings is that of a ship, because when they are boiling in the pan, they look like ships sailing in the sea.

Gallery

Dim sum is a style of Chinese cuisine that includes a variety of bite-sized dishes traditionally served in small steamer baskets or on small plates. It originated in China and is often associated with Cantonese cuisine.

‘Spring Dumpling’ by the French chef Laura Le Sort

Momo, a cherished Nepali treat, features bite-sized dumplings filled with spiced minced meat, encased in delicate dough. Steamed, fried, or pan-fried, momo is a delightful culinary creation enjoyed across Nepal, celebrated for its flavorful taste and communal appeal.