Pork Soup Dumplings (50 PC)
Shrimp & Pork Soup Dumplings (50 PC)
Chicken Soup Dumplings (50 PC)
Creamy Corn
Soup Dumplings
with Chicken
Pho Beef Soup Dumplings
- Steams in just 11 minutes
- 50 dumplings - 6 meals
- Steamer liners included
- Steams in just 11 minutes
- 50 dumplings - 6 meals
- Steamer liners included
- Steams in just 11 minutes
- 50 dumplings - 6 meals
- Steamer liners included
- Steams in just 11 minutes
- 50 dumplings - 6 meals
- Steamer liners included
Complete the Experience
How to Make
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In a large wok or pan, bring 2-3 inches of water to a rolling boil.
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Place dumplings in lined steamer basket. Make sure to leave a 1 inch gap between dumplings.
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Steam dumplings for 11 minutes (until internal temp. reaches 165°F). Remove from heat.
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Rest dumplings for 1 minute with lid on. After 1 minute, remove lid and rest for an additional minute. Serve with your favorite sauces!
Product Highlight
Milled from a blend of premium northern winter and spring wheats, this flour helps create a supple, delicate dumpling skin.
Freshly ground porkA custom blend of 80/20 freshly ground, locally-sourced pork, flavored with fresh ginger and scallion, for a classic dumpling experience.
BrothThe soup in our soup dumplings is a pork and chicken-based broth seasoned with aromatic rice wine, filling each dumpling with a rich, delicious flavor.
Nutrition Facts & Ingredients
3 pieces (75g) - 17 servings per container
| Calories | 150 | |
| Total Fat | 7g | 9% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 15mg | 5% |
| Sodium | 290mg | 13% |
| Total Carb | 14g | 5% |
| Protein | 7g | |
| Total Sugars | 1g | |
| Dietary Fiber | 0g | 0% |
| Calcium | 14mg | 2% |
| Iron | 1mg | 6% |
| Potassium | 35mg | 0% |
INGREDIENTS: [FILLING]: PORK, WATER, SCALLIONS, CONTAINS 2% OR LESS OF GELATIN, GINGER CHOPPED, RICE COOKING WINE, CANE SUGAR, SALT, SESAME OIL, SOY SAUCE, NATURAL FLAVOR, YEAST EXTRACT, WHITE PEPPER [WRAPPER]: ENRICHED WHEAT FLOUR, WATER, SALT, SOYBEAN OIL.
ALLERGEN STATEMENT: SESAME, SOY, WHEAT
Full Ingredients ListFAQs
How to Make
-
In a large wok or pan, bring 2-3 inches of water to a rolling boil.
-
Place dumplings in lined steamer basket. Make sure to leave a 1 inch gap between dumplings.
-
Steam dumplings for 11 minutes (until internal temp. reaches 165°F).
-
Remove from heat and rest, covered, for 2 minutes. Serve with your favorite sauces and enjoy!
Product Highlight
Milled from a blend of premium northern winter and spring wheats, this flour helps create a supple, delicate dumpling skin.
Pork & ShrimpFreshly ground, locally-sourced pork mixed with Pacific white shrimp. Our version of surf and turf!
BrothThe soup in our soup dumplings is a pork and chicken-based broth seasoned with aromatic rice wine, filling each dumpling with a rich, delicious flavor.
Nutrition Facts & Ingredients
3 pieces (75g) - 17 servings per container
| Calories | 140 | |
| Total Fat | 6g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 320mg | 14% |
| Total Carb | 14g | 5% |
| Total Sugars | 1g | |
| Protein | 8g | |
| Dietary Fiber | 0g | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
| Potassium | 41mg | 0% |
INGREDIENTS: [FILLING]: PORK, WATER, SHRIMP, SCALLIONS, CONTAINS 2% OR LESS OF GINGER CHOPPED, SESAME OIL, SOY SAUCE, GELATIN, COOKING WINE, CANE SUGAR, SALT, NATURAL FLAVOR, YEAST EXTRACT, WHITE PEPPER, [WRAPPER]: ENRICHED WHEAT FLOUR, WATER, SALT, SOYBEAN OIL.
ALLERGEN STATEMENT: CONTAINS SESAME, SHELLFISH, SOY, WHEAT
Full Ingredients ListFAQs
How to Make
-
In a large wok or pan, bring 2-3 inches of water to a rolling boil.
-
Place dumplings in lined steamer basket. Make sure to leave a 1 inch gap between dumplings.
-
Steam dumplings for 11 minutes (until internal temp. reaches 165°F).
-
Remove from heat and rest, covered, for 2 minutes. Serve with your favorite sauces and enjoy!
Product Highlight
Milled from a blend of premium northern winter and spring wheats, this flour helps create a supple, delicate dumpling skin.
Freshly Ground ChickenOur newest and most-requested flavor! Made with freshly ground, locally-sourced chicken.
BrothThe soup in our soup dumplings is a pork and chicken-based broth seasoned with aromatic rice wine, filling each dumpling with a rich, delicious flavor.
Nutrition Facts & Ingredients
3 pieces (75g) - 17 servings per container
| Calories | 100 | |
| Total Fat | 1.5g | 2% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 20mg | 7% |
| Sodium | 270mg | 12% |
| Total Carb | 15g | 5% |
| Total Sugars | 1g | |
| Protein | 8g | |
| Dietary Fiber | 1g | 4% |
| Calcium | 6mg | 0% |
| Iron | 1mg | 6% |
| Potassium | 37mg | 0% |
INGREDIENTS: [FILLING]: CHICKEN MEAT, WATER, SCALLIONS, GELATIN, GINGER CHOPPED, SESAME OIL, SOY SAUCE, CHIVES, SHIITAKE MUSHROOM, RICE COOKING WINE, CANE SUGAR, SALT, GARLIC, NATURAL FLAVOR, YEAST EXTRACT, WHITE PEPPER. [WRAPPER]:ENRICHED WHEAT FLOUR, WATER, SALT, SOYBEAN OIL.
ALLERGEN STATEMENT: SESAME, SOY, WHEAT
Full Ingredients ListFAQs
How to Make
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In a large wok or pan, bring 2-3 inches of water to a rolling boil.
-
Place dumplings in lined steamer basket. Make sure to leave a 1 inch gap between dumplings.
-
Steam dumplings for 8 minutes (until internal temp. reaches 165°F). Remove from heat.
-
Rest dumplings for 1 minute with lid on. After 1 minute, remove lid and rest for an additional minute. Serve with your favorite sauces!
Product Highlight
Milled from a blend of premium northern winter and spring wheats, this flour helps create a supple, delicate dumpling skin.
FillingA rich, creamy corn soup, mixed with bits of savory shredded chicken and sweet corn kernels inspired by the comforting flavors of Cantonese chicken corn egg drop soup—minus the eggs.
Nutrition Facts & Ingredients
3 pieces (75g) - 17 servings per container
| Calories | 120 | |
| Total Fat | 1.5g | 2% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 5mg | 3% |
| Sodium | 270mg | 12% |
| Total Carb | 20g | 7% |
| Protein | 7g | |
| Total Sugars | 3g | |
| Dietary Fiber | 0g | 0% |
| Calcium | 5mg | 0% |
| Iron | 1mg | 6% |
| Potassium | 76mg | 2% |
INGREDIENTS: [FILLING]: CREAM OF CORN, WHOLE KERNEL CORN, CREAM OF CHICKEN, DICED CHICKEN, VEGETABLE STOCK, WATER, GELATIN, SUGAR, SALT, YEAST EXTRACT, MONOSODIUM GLUTAMATE, SESAME OIL, NATURAL FRIED SHALLOT FLAVOR [WRAPPER]: ENRICHED WHEAT FLOUR, WATER, SALT, SOYBEAN OIL.
ALLERGEN STATEMENT: SESAME, SOY, MILK, WHEAT
Full Ingredients ListFAQs
How to Make
-
In a large wok or pan, bring 2-3 inches of water to a rolling boil.
-
Place dumplings in lined steamer basket. Make sure to leave a 1 inch gap between dumplings.
-
Steam dumplings for 11 minutes (until internal temp. reaches 165°F).
-
Remove from heat and rest, covered, for 2 minutes. Serve with your favorite sauces and enjoy!
Product Highlight
A custom blend of freshly ground, locally-sourced beef, in a rich, slightly sweet broth flavored with green onion, cilantro, and onions.
High Protein FlourMilled from a blend of premium northern winter and spring wheats, this flour helps create a supple, delicate dumpling skin.
Serving SuggestionOur Pho Beef Soup Dumplings are best served with a DIY dipping sauce combining 2 tbsp of MìLà Dumpling Dipping Sauce, 1 tbsp of Sriracha, generous amount of black pepper, and a squeeze of lime juice, with fresh basil leaf as a wrap.
Nutrition Facts & Ingredients
3 pieces (75g) - 17 servings per container
| Calories | 140 | |
| Total Fat | 6g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 390mg | 17% |
| Total Carb | 15g | 5% |
| Total Sugars | 1g | |
| Protein | 7g | |
| Dietary Fiber | 1g | 4% |
| Calcium | 12mg | 0% |
| Iron | 1mg | 6% |
| Potassium | 89mg | 2% |
INGREDIENTS: [FILLING]: WATER, BEEF, SOYBEAN OIL, SEASONINGS, GELATIN, CILANTRO, SALT, GREEN ONION, GARLIC POWDER, ONION POWDER, SESAME OIL, SUGAR, SOY SAUCE, BLACK PEPPER, MONOSODIUM GLUTAMATE, CARAMELIZED ONION FLAVOR, CILANTRO FLAVOR [WRAPPER]: ENRICHED WHEAT FLOUR, RIBOFLAVIN, WATER, SALT, SOYBEAN OIL.
ALLERGEN STATEMENT: SESAME, SOY, WHEAT
Full Ingredients ListFAQs
How To Make
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Heat Sauce: Bring 8 cups of water to a rolling boil and add the unopened sauce packet. Heat for 4 minutes and set aside, leaving the water in the pot.
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Cook Noodles: In the same pot, add the noodles and cook for 6 minutes, swishing occasionally to prevent sticking. Drain and set aside.
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Mix: In a large bowl, stir together the noodles and sauce, mixing thoroughly to combine. Top with fresh scallions and crushed peanuts (if using). Enjoying!
UPGRADE YOUR EXPERIENCE
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Soup Dumplings |
Soup Dumpling Experience |
Full MìLà Experience |
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Dumplings |
One Bag (Flavor Of Your Choice) |
Two Bags (Classic Pork & Chicken) |
One Bag (Ground Pork) |
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Noodles |
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Steamer |
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Sauces |
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Dipping Bowls |
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| Select Flavor | Add to Cart | $149 | Add to Cart | $149 |
How to Make
-
In a large wok or pan, bring 2-3 inches of water to a rolling boil.
-
Place dumplings in lined steamer basket. Make sure to leave a 1 inch gap between dumplings.
-
Steam dumplings for 11 minutes (until internal temp. reaches 165°F). Remove from heat.
-
Rest dumplings for 1 minute with lid on. After 1 minute remove lid and rest for an additional minute. Serve with your favorite sauces!
WHICH NOODLE IS FOR YOU?
Noodle Type
Spiciness
Flavor
PROTEIN
Spicy Dan Dan Noodle
Thin & Bouncy
7/10
Tingly Spicy
Ground Pork &
Impossible meat™
Caramelized Scallion Oil Noodle
Thin & Bouncy
0/10
Savory Umami
No Protein
Sweet & Savory Noodle
Thick & Chewy
0/10
Sweet & Savory
Ground Pork &
Impossible meat™
Spicy Dan Dan Noodle
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Noodle Type
Thin & Bouncy -
Spiciness
7/10 -
Flavor
Tingly Spicy -
protein
Ground Pork & Impossible Meat™
Caramelized Scallion Oil Noodle
Sweet & Savory Noodle
Our Favorites
TRY OUR NOODLES
Sichuan dan Dan noodleSpicy Dan Dan Noodle
Vegan Caramelized Scallion Oil NoodleCaramelized Scallion Oil Noodle (Vegan)
Beijing Zha Jiang NoodleSweet & Savory Noodle
Noodle Variety BoxNoodle Variety Box
The Origin of Soup Dumplings
Soup dumplings (小笼包, Xiao Long Bao) originate in Shanghai, where they’re the stuff of legend: some focus on a royal Chinese emperor who traveled by river for a taste of these steamed delicacies; others involve an inventive chef looking to wow his guests with this new creation. While their true history may never be known, we can all agree on one thing: We love having soup dumplings ready at home in just 10 minutes!
The Origin of Soup Dumplings
Soup dumplings (小笼包, Xiao Long Bao) originate in Shanghai, where they’re the stuff of legend: some focus on a royal Chinese emperor who traveled by river for a taste of these steamed delicacies; others involve an inventive chef looking to wow his guests with this new creation. While their true history may never be known, we can all agree on one thing: We love having soup dumplings ready at home in just 10 minutes!
The Origin of Soup Dumplings
Soup dumplings (小笼包, Xiao Long Bao) originate in Shanghai, where they’re the stuff of legend: some focus on a royal Chinese emperor who traveled by river for a taste of these steamed delicacies; others involve an inventive chef looking to wow his guests with this new creation. While their true history may never be known, we can all agree on one thing: We love having soup dumplings ready at home in just 10 minutes!
The Origin of Chicken Corn Egg Drop Soup
Chicken corn egg drop soup (鸡茸粟米羹) is a Cantonese favorite, especially when temperatures drop. The broth is traditionally thickened with silky ribbons of egg and sweet fresh corn, with tender chicken bites adding a hearty flavor. Our dumpling-ified version features a creamy corn broth and savory chicken filling—sans egg—for a delicious dose of comforting flavor with every bite.
The Story of Pho Beef Soup Dumplings
Southern-style Vietnamese pho, with its richly flavored beef broth and abundance of aromatic toppings, is the inspiration behind our latest limited-edition XLB. To capture the perfect flavor, we called in the experts—the Pham family, owners of Seattle’s oldest pho shop, Phở Bắc, which our co-founder Jen has been visiting since she was little. The result is a rich, comforting cross-cultural creation perfect for celebrating Lunar New Year.
