top of page


We’re so excited to bring in some frozen dim sum just in time for Lunar New Year next week!

Siu Mai (pork/shrimp dumplings) - they have the yellow wrapper around them Har Gow (shrimp dumplings) - the translucent rice flour dumpling filled with shrimp

Char Siu Bao - the white fluffy buns filled with Chinese style bbq pork

There are no instructions with them so we felt it was our duty to cook and taste test them for everyone Spoiler: THEY DELICIOUS

Cooking instructions: 1. Boil a pot of water 2. Line a steaming pot/insert with parchment to prevent sticking.*** 3. Place 1 layer of the frozen dim sum on the parchment (no need to thaw anything first) 4. Place the insert on the boiling pot of water with a tight fitting lid. Steam for 10 minutes. 5. Enjoy while hot with chili sauce, sweet soy sauce or naked (the dim sum, not you).

***A heat proof plate could also be used instead. We used one propped up on the lid rings of mason jars within a large pan of boiling water. ***Instead of parchment paper, you could also use lettuce or cabbage leaves for a greener alternative

Our favourite combos are: Siu mai + Chili garlic sauce Har gow + Sweet soy sauce Char siu bao + my mouth

We hope you enjoy! Find them in the frozen bunker at the end of the produce department. They are next to the frozen asian veggies!


Featured Posts
Check back soon
Once posts are published, you’ll see them here.
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
bottom of page