Dumplings & Dim Sum

Dumplings are small dough parcels with a juicy filling – ready for the pan, the steamer basket or the pot straight from the freezer. At FUDI you will find over 90 varieties: Japanese gyoza, Korean mandu from Bibigo, Chinese dim sum and airy bao buns.

Find your dumpling

• Gyoza – the Japanese classic with a thin dough; fried crisp on the bottom and steamed tender on top.
• Mandu – the Korean ones, slightly larger and rounder; steamed, fried or deep-fried.
• Dim sum – har gow, siu mai and other Chinese small dishes to share.
• Bao buns – airy steamed buns with a filling, the dumpling's soft relative.

How to cook them

All of them are cooked straight from frozen: steam for 10–12 minutes, boil until they float to the surface, or use the potsticker method – fry the base golden, add a splash of water and steam under a lid. You will find the whole technique and all the types in the dumplings guide, and the frying method in detail in our gyoza guide.

Making them from scratch

The dough is nothing but flour and water, and the folding comes to you after a few attempts. Our dumpling recipe takes you through the dough, the filling, the folding and three ways of cooking them.

The dipping sauce

Two parts soy sauce, one part rice vinegar and a few drops of chilli oil or sesame oil – simple and just right.

Frequently asked questions about dumplings

What is the difference between dumplings and gyoza? Gyoza is one type of dumpling – the Japanese one, with an extra-thin dough that is fried and steamed.

Do dumplings need to be thawed before cooking? No – they go straight from the freezer into the pan, the steamer basket or the pot. Thawing makes the dough sticky.

Are there vegetarian dumplings? Yes, several varieties are filled with vegetables, mushrooms and glass noodles – use the vegetarian filter on this page.

What goes with dumplings? The dipping sauce above, and perhaps a bowl of ramen or rice on the side.