NOTICE!! : This is not a black fungus dumpling!! This is the famous Qingdao cuttlefish dumpling, which has been officially launched in Singapore!

The blackish colour on the dumpling skin comes from the ink of carefully selected cuttlefish used in the dumpling filling.

The tender white flesh of the cuttlefish filling contrasts beautifully with the dumpling skin in a mix of black and white. Each bite provides a smooth taste which is refreshing, delicious but not greasy nor overwhelming. A beautiful contrast of color, enticing fragrance whilst not easily being jaded by the taste!

Cuttlefish is rich in calcium and various nutrients, and also has anti-cancer and anti-aging effects. The cuttlefish ink blackened skin is rich in protein and a variety of nutrients which is effective in norishing the human spleen, nourishing to the blood and has a preventive effect on cancer according to chinese traditional medicinal studies.

After the dumplings are wrapped under the strictest hygene conditions, they are blast frozen at a temperature of -40degC, and frozen solid within 30 minutes to preserve the natural goodness of the fresh ingredients at the molecular level, and to reduce the likelihood of contamination. The end result is a taste that is fresh and not greasy, with a juicy and chewy feel that causes the the heart to mellow with each bite!

Product is frozen and must be kept refridgerated at all times at a minimum of -4degC. Shelve life will be extended if kept refridgerated at -18degC

Bring a pot of water to boil.
The water in the pot should be sufficient to cover the dumplings
When the water is boiling, carefully place frozen dumplings into the pot, being careful not to let the dumplings stick to the bottom or sides of the pot.
When the dumplings float to the surface, add half a cup of water to the pot
When the water comes to a boil again, repeat by adding a further half a cup of water
Repeat the process of adding water 3 times
The dumplings are ready to be served

Heat up approx. 5 table spoonfull of oil in a deep non-stick frying pan
Once the oil is really hot but not smoking, place frozen dumplings on pan careful not to let them stick to each other
Add just enough tap water to cover the base of the pan
Put on the frying pan cover, turn the heat down and leave alone for 4 minutes
After 4 minutes, open the cover to allow the steam to come out, and fry for another 10 minutes with the frying pan cover on, allowing a small gap for the steam to escape
Dumplings are now ready to be served.

Place frozen dumplings in steamer careful not to let each dumpling touch one another (dumplings will stick together)
Steam for 15 minutes
Dumplings are now ready to be served.

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Product ships within 2-3 days from order.
Minimum Order Value $30 (Free delivery)
ERP Rates (if any) to be charged to customer
Sentosa Entry Fees (if any) to be charged to customer

Our usual delivery time is

Note: Dumpings are frozen food, for store pick up, please ensure that you bring along a cooler bag or refrigerate as soon as possible to prevent deterioration of the dumplings.

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