Here at Style we are totally addicted to dumplings! With so many options it’s difficult to pick a fave, but our number one spot to indulge our cravings has got to be the happiest dumpling shop in town, Happy Little Dumplings! From humble beginnings at the markets to now operating a fully-fledged dumpling chain, these folks have stayed true to their roots making fresh, delicious, bite-sized morsels as if they’ve come straight out of a Vietnamese market stall!
Take your pick from six convenient locations across the City including James Street, The Barracks, Bulimba, Myer Centre, MacArthur Central and Chermside. Just make sure you get to one
ASAP to try their new menu options, including sweet and savoury fresh buns, and wonton soup. Happy Little Dumplings pride themselves on being a family operated business serving up high quality food and service to the people of Brisbane.
So what makes their dumplings so great you ask? They use all Australian premium produce and organic ingredients where they can, with a focus on sourcing it locally from Queensland. All the dumplings are healthy and handmade – steamed, not fried – so you can enjoy a mouth-watering lunch completely guilt free. Choose from favourites like the pork shu-mai, pumpkin and sweet potato jiaozi, or prawn and coriander har gow... yum!
With so many delicious options it’s difficult to know what to choose. So we’ve put together a quick dumpling education so you can pick a favourite before you come face to face with the menu.
The jiaozi is a Chinese dumpling originally named for its horn-like shape. The dumpling variety is one of the most popular dishes to be eaten during the Chinese New Year, mostly at midnight, and are also consumed year round in the northern provinces of China – needless to say it’s certainly the most delicious! Serving them is believed to bring prosperity, as they resemble the golden nuggets called yuan bao used as money during the Ming Dynasty.
The seafood variety of the range, har gow are shrimp dumplings that first appeared in the outskirts of Guangzhou, China. Dim sum chefs’ skills are judged on how well they can create this dish, due to the difficult process involved. Traditionally, har gow should have at least seven, but preferably ten or more, pleats imprinted along the seam of its wrapper - however this can take many years to master. The skin is thin, translucent and smooth, but sturdy enough so it won’t break when picked up with chopsticks. And the amount of meat must be plentiful, but not larger than bite-sized.
Simply known to westerners as buns, this type goes by many names; baozi, bao, bau, humbow, nunu, bausak, pow or pau. It’s a steamed bun, almost bread-like, with many variations of fillings. The most popular being the pork bun, these delicious morsels are the perfect on-the-go snack, easily consumed without utensils. Surprisingly, baozi is traditionally eaten at breakfast but can be enjoyed at any time of the day. The Malays have adopted these buns as their own, due to the history of Chinese immigrants into their country.
Also referred to as sui mai or shaomai, this favoured variety of Chinese dumpling or dim sum traditionally hails from the south-eastern provinces of China, though Happy Little Dumplings makes the Cantonese version. The standard filling consists of ground pork, small whole or chopped shrimp, Chinese black mushroom, scallion (green onion) and ginger, served with seasonings of Chinese rice wine, soy sauce, and sesame oil. The outer covering is made of a thin sheet of lye water dough, wrapped in a dim sim shape.