AS OF SEPTEMBER 29TH WE HAVE CLOSED OUR DINING ROOM IN RESPONSE TO INCREASING COVID-19 CASES IN OTTAWA. Thank you for understanding. We continue to be open for take-out and third party delivery.

Cooking Instructions for Frozen Dumplings

Fried Dumplings (pot-stickers, or 锅贴, guo tie):

1. Add 1 tbsp. oil (high smoke-point, e.g. vegetable, avocado) to a non-stick or cast-iron skillet; coat skillet evenly. DO NOT defrost.

2. Place frozen dumplings in a single layer, flat-side down, leaving space between dumplings.

3. Add about 1/2 inch of water to skillet. Bring to boil. Cover and simmer on medium-high for 8 minutes.

4. Uncover and turn heat to medium once water has evaporated. Continue cooking until the base of the dumplings have browned to your preference. Enjoy with Chinkiang vinegar, soy sauce and sesame oil, or your dipping sauce of choice.

Cooking tip: Using a cast-iron skillet will produce an authentic “pot-sticker” but may be more difficult to remove without breaking.

Boiled Dumplings (水饺, shui jiao):

1. Boil water in a good size pot over high heat. Add frozen dumplings. DO NOT defrost.

2. Immediately stir the dumplings to prevent sticking to the bottom.

3. Once the water is boiling again, add 1 1/2 cups of cold water and bring it to a boil.

4. Add another 1 1/2 cups of cold water and bring it to boil again. Strain and enjoy with Chinkiang vinegar, soy sauce and sesame oil, or your dipping sauce of choice.

Please note that our dumplings are ideal for boiling or frying, not for steaming! The ideal dough for steamed dumplings (烫面, tang mian) is made differently (with hot water) and is lighter than the regular dough. Steaming our dumplings will result in a tough and unappealing wrapper.