Simon Thomsen - Sydney Morning Herald 2007
A plate of four pork dumplings is spectacularly good.
They're the biggest, fattest moneybags, fragrant with ginger,
shallot and chives, in smooth, pale and fine pastry.
A vinegary chilli dipping sauce goads things along.
Franz Scheurer - Australian Gourmet Pages 2007
If you view dumplings as something you eat at yum cha to fill the gap
before the duck arrives, then you’ve never tasted Jade’s prawn dumplings.
Gelatinous, delicate, translucent morsels, where the salty-sweet,
sea flavour of the prawn dominates and the wrapper
adds to the textural sensation, making it a gooey, yet resistant-to-bite,
delicacy. The best thing about these dumplings is that you can buy them to take home,
with clear instructions on how to cook them. They’ll disappear so fast you won’t believe it.
Susan Kurosawa - The Weekend Australian 2007
To start, we share a platter of delicious little
translucent dumplings with golden-fried bottoms,
plump with diced prawns, minced pork
and crisp, cool Chinese celery each one is a perfect mouthful.
Our frozen dumplings are available to purchase in the restaurant!
Presented in a pack of a kilo (pork $25 / prawn $35 / mixed $30).
Please call 02 9518 9955 to place an order.