All natural (No artificial ingredients, minimally processed). Made from scratch. We love dumplings. Laoban Dumplings got its start as a humble dumpling shop in Washington, DC. After teaching English in China, Patrick Coyne linked up with Tim Ma, a Michelin-awarded chef, to create a modern take on classic Chinese dumplings. Laoban means boss in Chinese, and Laoban Dumplings pays homage to the bosses of Chinese dumpling shops. We're crafting delicious dumplings from scratch using all-natural (No artificial ingredients, minimally processed), premium ingredients. We hope you love our dumplings as much as we do!
Filling: Cabbage, shiitake mushrooms, scallions, baby bok choy, garlic, chili crisp (soybean oil, chili peppers, onion, soybeans, sichuan peppercorns, sugar, salt). Sesame oil, kosher salt, chinkiang vinegar, ginger, soy sauce. Dough Wrapper: Unbleached wheat flour, water, potato starch, spinach powder, olive oil, lye water.
Cooking Instructions: Steamed: Bring water to a rolling boil. Line steamer with parchment paper or oil. Place dumplings on steamer and steam for 12 min. Pan-Fried: 1. Heat 2 tbsp oil in pan over medium-high heat, place dumplings in pan. 2. Add enough water to cover dumplings halfway up, cover and cook for 5 mins. 3. Remove cover and keep cooking till water evaporates & bottoms are brown, about 5 mins.