Every Wednesday morning I will post on this page what type of dumplings I have. If you want some, send me a Facebook message and I will reserve you some. Please do not post an order as a comment, as I cannot keep track of the threads on FB! They are $7 per dozen or $20 for three dozen. Sauce is included. Three dozen will typically feed a family of four. Please only send orders on Wednesdays!
I will drop them off in and around the Chesley area or you can pick them up at 72 3rd St. SE, Chesley.
There will always be the traditional pork and leek ones and a non-pork version such as chicken and cabbage or shrimp. I am experimenting with veggie options as well. I make the dumplings with fresh, local ingredients and buy organic whenever possible.
They are made fresh and then frozen and need to be put into your freezer immediately. Cooking instructions are below. Ding D**g Dumplings page or I can email them to you. Cook from frozen, do not ever thaw!
Payment by cash or e-transfer to [email protected]. I will take custom orders, minimum of six dozen.
How to Cook Your Dumplings!
Once you do it, it's easy! **DO NOT THAW BEFORE COOKING. COOK FROM FROZEN**
TO STEAM: Bring a large pot of salted water to a boil. Place dumplings in gently and stir so they don't stick. After one minute, add a cup of cold water to the pot. Let it return to a boil. Boil uncovered for about 6-7 minutes. Dumplings will start to pop up to the top and look wrinkly when done. Strain and serve immediately.
TO FRY: These can also be made into 'potstickers' with a crispy side. Heat a shallow layer of oil in pan on medium high heat. Place dumplings in on one side and let it get nice and crispy. Flip. If you want chewy dumplings then put a bit of water in the pan, put a lid on. Cover and let them steam for 2-3 minutes. If not, just flip and fry the other side! Here is a good site showing how to do this. https://sulaandspice.com/potstickers-chinese-pan-fried-dumplings/
DEEP FRY: Of course they are amazing in deep fryers. Just wait for them to pop up to the top.
TO SERVE: Serve immediately. Steamed dumplings can be stored and then fried up the next day, but not great re-heated. Chopped green onion or chives go well on top. If you like spice, add some cayenne or hot sauce to the dipping sauce.
About Dumplings
Dumplings or ‘jiaozi’ are Chinese comfort food that have been around for over 1,800 years. They are inextricably linked with traditional Chinese medicine, family traditions and cultural beliefs. Because they are so versatile, they can be adjusted with different vegetables and herbs help heal ailments. Anything in little packets are considered lucky in China and eating dumplings is a must at Chinese New Year to usher in luck and fortune with the changing of the lunar year.
There are many variations of dumplings across China and they are often reflective of the region. In the north, pork dumplings are bigger and heartier to help get through winter, while in the humid coastal south, shrimp are stuffed into very delicate, light skins. Dumplings can be steamed, fried, boiled or put into a soup broth. They are nourishing, satisfying and take only minutes to cook up. They are typically dipped in a mixture of soy sauce and rice vinegar. Most Chinese people have their own personal touches they make to the sauce...those who like some heat will add chilli peppers, others add some sliced ginger or sesame oil. Peanut sauce also goes really well with the pork and leek ones.
How to Order Pad Thai
Every Wednesday I take pre-orders for veggie or chicken pad thai. $12 for a single serve container or $35 for a large container that feeds four people, with usually some leftovers for a a lunch or two. It comes with the standard toppings on the side.
About Pad Thai
Probably the most well-known Thai street food, pad thai can be found on every corner in Bangkok. Upon returning to Canada, I began making my own pad thai after being really disappointed by what I found in restaurants here. The sauce for pad thai is supposed to be made from a paste of tamarind fruit--which is not easy to find here. I noticed sauces I found in the grocery store often didn’t even have tamarind listed in the ingredients and places substitute tomato for it! Store bought sauces also add alot of sugar and preservatives. Tamarind is absolutely crucial to proper pad thai--it gives it the ‘umami’ flavour and also packs a nutritional punch.
I take my pad thai very seriously! Whenever I am in Thailand, I come home with suitcases full of dried tamarinds and I have found them in Asian grocery stores in Toronto. I learned how to make my own paste with this, which forms the base of my sauce. There is no sugar or preservatives in my sauce. Pad thai is best served with a squeeze of lime, a bit of chopped green onion, crushed peanuts, and if you like it hot, a sprinkle of chill pepper. It keeps well in the fridge for a few days, re-heats well and can be frozen.
About Me
Hi! I am Jane and I operate Ding D**g Dumplings. After living in Rwanda, Papua New Guinea and Kuwait, I moved to China in 2003. I loved it so much I stayed for almost a decade. While there, I discovered that Chinese food is totally different than what we perceive it to be in North America.
I was the deputy editor at That’s magazine and every month I had to write reviews of new restaurants and bars. I became quite obsessed with certain types of regional cooking and in particular, dumplings.
I also was able to travel around Asia and after visiting Thailand 14 times, I have been making my own Thai curries and chicken pad thai. During covid 19, I had more time on my hands than usual, so I started to make my own dumplings. After serving them to friends, I was encouraged to start selling them and Ding D**g Dumplings was born.
