Where are dumplings from?
The origin of dumplings is still debated, but they were already popular in the Far East as early as the 2nd century. As they travelled west along the Silk Road, the humble dumpling was adapted and transformed by many different cultures. Today, dumplings are enjoyed in an incredible variety of tastes and styles, each one reflecting the unique character of the people and places that created them.
Each dumpling has its own legend.
Chicken and Kimchi Mandu
The making and recipe of the Mandu has been passed down through generations of Korean families. Legend has it that this popular Korean food cannot be made well without the love in a mother’s hands.
Mandu is the name for the family of dumplings in Korean cuisine and can comprise a huge range of different types and preparation methods; they’re a very thin wheat wrapper filled with various ingredients such as meat, shrimp, vegetables, and kimchi. Our mandu contains chicken and is combined with kimchi.
Legend has it that these crystal prawn dumplings were created by the owner of a teahouse along the banks of the Pearl River. He purchased fresh fish from passing fishermen for the ultimate fresh dim sum.
Hargow is a delicate translucent dumpling with a tapioca wrapper containing shrimp and bamboo shoots. The name ‘Hargow’ in Cantonese also means ‘wedding gown’, as the shape of a dumpling resembles the traditional gown worn by a bride on her wedding day. Our Love Sum Prawn Hargow is filled with prawns, bamboo shoots and water chestnuts.
Legend has it that Jiaozi resemble gold ingots and therefore represent prosperity. Often made for Chinese New Year festivities, a coin is hidden in just one Jiaozi. The lucky person finding it is blessed with good fortune for the year ahead.
Jiaozi typically consists of a thinly rolled wheat wrapper, filled with a ground meat and/or vegetable filling; fillings vary with the vast regional influencers and ingredients available – from fish and shrimp in the coastal regions to lamb and pork in the landlocked provinces. Taking inspiration from tradition, we have created a vegetarian dumpling filled with plant-based mince, cabbage, and spring onion.
Chana Paneer Momos
Legend has it that Newar merchants visiting India bought with them the Newari dish Momo Cha. Over time the traditionally meat-filled parcel was adapted using paneer for the large vegetarian Hindu population of India.
A traditional Momo contains yak, lamb, or mutton, and is typically shaped round or like a half moon. Nowadays they are popular across India and we have brought you one similar to what you might find in Mumbai, where paneer and chickpeas is a popular combination.
Lamb Masala Momos
Legend has it the Momo was introduced into Tibet by a beautiful Nepalese Newari princess, who was married to a Tibetan King in the late fifteenth century. The Momos reminded her of home.
A traditional Momo is a simple white flour wrapper filled with yak, lamb, or mutton, though nowadays you can find Momos with other meat-based and vegetarian fillings, and even cheese. Following tradition, we have created a minced lamb and vegetable-filled dumpling.
Pork, Prawn and Mushroom Siumai
Those who travelled the ancient Silk Road visited teahouses en route for dim sum appetisers and tea. Legend has it that the combination of the food with tea brings a sense of thoughtfulness and connection to the food.
Siumai, also known as shumai, varies from place to place regarding filling and the wrapper, but they are always characterised by being open at the top. The classic Cantonese style is filled with a typical 6:4 shrimp-to-pork ratio, along with mushroom, spring onion and ginger. Our Love Sum dumplings closely reflect this traditional Cantonese style, as they’re open and topped with a prawn.