Cooking Instructions


Most of our products are wrapped with raw meat and then flash frozen. Unless specified, there is no need to defrost any of the dumplings prior to cooking.


After water comes to a rolling boil, place products over hot water and cover with lid. Do not cook longer than specified amount of time.

IMPORTANT: Do not skip greasing your plates or steamers with oil before steaming.

  • Shrimp Dumplings (Har Gow): 10 minutes
  • Large Shrimp Dumplings: 12-15 minutes
  • Pork Dumplings (Shu Mai): 15 minutes
  • Rissoles (Fun Gor): 10-12 minutes
  • Rainbow Dumplings: 15 minutes
  • Sticky Rice Wrap w/ Chicken (Lo Mai Gai): defrost completely, then steam for 20 minutes
  • Potstickers (Wo Tip): 15 minutes
  • Northern Style Perogies (Jiao Zi): 10 minutes
  • Shanghai Pork Buns (Xiao Long Bao): 15 minutes
    **This is especially important not to overcook or the juices will dry out
  • Bean Curd Rolls: drizzle oyster sauce over rolls and steam for 10 minutes
  • Meat and Sweet Buns (Char Siu Bao, etc): steam for 10 minutes
  • Plain Steamed Buns (Man Tao): 5-7 minutes (depending on size)
  • Spare Ribs in Black Bean Sauce: defrost completely, then steam for 15-20 minutes
  • Chicken Feet: defrost completely, then steam for 10 minutes
  • Peking Duck Wrappers: separate wrappers, then steam for 3-5 minutes
  • Turnip Cake (Lo Bak Go): cut into slices or cubes, then steam for 15 minutes


Be sure to fill your pot with more water than you think you need. The dumplings need the space to float around in order to prevent sticking to one another. After water comes to a rolling boil, place products in hot water and cover with lid. When the dumplings float to the surface, that is a good indication they are fully cooked. This generally does not require more than 10 minutes.

  • Wontons
  • Cantonese style wontons (Shui Gow)
  • Perogies (Jiao Zi)
  • Northern Style Perogies (Jiao Zi)
  • Sticky Rice Wrap in Bamboo Leaves (Zjong Zi): defrost completely if frozen


Some of our products are delicious when served pan-fried. Here is the method for pan-frying:

  1. Heat 1-2 tablespoons of oil in a shallow pan.
  2. Reduce heat to medium. Place frozen dumplings in the hot oil for about 3 minutes or until golden brown.
  3. Turn dumplings over and pan-fry for about 3 minutes or until golden brown.
  4. Add 1/8 cup of water to the pan and cover with lid. Turn heat down to medium-low.
    NOTE: DO NOT add so much water that the dumplings are submerged in it. There only needs to be enough water to cover the bottom of the pan to steam the dumplings.
  5. Watch the pan every 3-5 minutes to ensure the dumplings aren't burning. Add more water if the pan has dried out. You can turn the dumplings over again if you want to even out the colour.
  6. The dumplings are cooked when the skin turns translucent. This process usually takes about 10-12 minutes from the time the oil gets hot.

Our best dumplings for pan-frying include:

  • Perogies (Jiao Zi)
  • Northern Style Perogies (Jiao Zi)
  • Potstickers (Wo Tip)
  • Turnip Cake (Lo Bak Go): do not add water


Fill a pot halfway with vegetable oil. When the oil reaches boiling point, drop the item in and fry for 10 minutes.

  • Egg rolls (or Spring Rolls)
  • Wontons for deep frying (Special Order)


STEP 1.   Boil wontons in plain water for 10-15 minutes (check your bag for specific times) until all the dumplings float to the surface.

STEP 2.  Transfer wontons to hot chicken broth. (Beef and vegetarian broth may also be used.)

STEP 3.  Add salt, soy sauce, a few drops of sesame oil (3-4 drops per serving), and some chopped green onions.