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Dumpling Skin 锅贴水饺皮

Freshly made traditional chinese dumpling skin. Used for making dumplings. Suitable to be used in soup or pan fried as Gyoza.

Nett Weight



Wheat Flour, Egg, Salt, Tapioca Starch


Keep refrigerated between 2°C to 7°C. Once opened, best consumed within the day.

Shelf life

1 month (Well kept for 3 months under refrigeration thereafter ambient.)

General Cooking Directions:

Homemade dumplings are not difficult to make! Some common ingredients of the fillings are: minced meat, chopped bak choy or vegetable of choice, chopped shrimps, ginger, with your own selection of condiments and seasonings.

Soup Dumplings: Ready when dumplings float up to the water's surface, about 5 minutes.

Pan-fried Gyoza:

1) Heat 1 tbsp of oil in a frying pan over medium heat and place gyoza flat side down.

2) Once the bottom of the gyoza is slightly browned, add water up till a quarter way up the gyoza.

3) Cook over medium high heat for about 3-4 minutes until all the water dries up and gyozas have softened.

4) Continue cooking for about a minute till the bottom of the gyoza is crisp.

5) Serve with dipping sauce as preferred.

Dumplings can also be wrapped and consumed another day:

Place them on a parchment-lined plate, then place them in the freezer until completely frozen before transferring them to a ziplock bag. They can be cooked directly after frozen without needing to thaw, just add 1 to 2 minutes to the cooking time.

Handpicked Recipe Ideas For You:

1. Dumpling Soup (recipe)

Simple staple in every Chinese household.

2. Pan-fried Gyoza (recipe)

Crisp on the outside and tender on the inside.

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