A delicious bite at a market in Stanford sparked Ansophie Welgemoed’s love for dumplings and street food. Now, the founder of PANTREE Living – Naturally, alongside dumpling cook Christiaan van Zuylen, is bringing that passion to your kitchen with Pantree’s signature chicken dumplings.
Made with a savoury chicken filling and served with Pantree’s signature smoked chilli soya sauce, these dumplings bring Asian-inspired street food flavours to the table.
For those trying their hand at making dumplings at home, the secret is to avoid overfilling the wrappers and to seal the edges properly. Excess moisture from vegetables such as cabbage can also leave the filling soggy, so salt the vegetables and squeeze out the water before mixing them into your filling.
Serve steamed dumplings with sliced spring onions and sesame seeds or pan-fry them until their bases are golden and crispy. Add a dipping sauce and a fresh side salad for an easy meal that is perfect for sharing.
What is your go-to way to arrange dumplings on a plate to make them look restaurant quality?
For potstickers (pan-fried): Serve them upside down or on their side to showcase the golden-brown, crispy bottom crust. You can line your platter with fresh cabbage leaves for extra pizzazz! Use the best oil, as healthy options are key.
For steamed dumplings: Arrange them in a tight, overlapping circular pattern like a rosette. Lightly brush them with toasted sesame oil for a glossy finish, and always garnish with finely sliced scallions and a sprinkle of toasted black and white sesame seeds to add colour and contrast. We only use filtered water for steaming or boiling.
Pantree recommends pairing your dumplings with a vibrant Asian-style coleslaw. With crunchy cabbage, sweet carrots, peanuts and a tangy peanut sesame ginger dressing, this colourful side brings a refreshing contrast to the savoury dumplings.
Vibrant Asian-style coleslaw
Preparation: 20 minutes | Serves: 4
Ingredients
For the salad:
1 cup shredded red cabbage
1 cup shredded green cabbage
1 cup julienned or ribboned carrots
½ cup chopped peanuts
1 tbsp roasted sesame seeds
3–4 spring onions, sliced
Fresh coriander, chopped
Fresh mint leaves, optional
For the dressing:
1 tbsp peanut butter
2 tbsp fresh lime juice
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
2 tbsp honey or maple syrup
2 garlic cloves, minced
½ tsp fresh ginger, minced
1 tsp Sriracha, optional
A pinch of salt
Method
Combine the red cabbage, green cabbage, carrots, spring onions and chopped peanuts in a large bowl.
Whisk the peanut butter, lime juice, soy sauce, sesame oil, rice vinegar, honey, garlic and ginger until smooth. Add the Sriracha and salt, if desired.
Pour the dressing over the salad and toss until evenly coated.
Finish with sesame seeds, coriander and fresh mint. Serve immediately for the best crunch.
Whether you’re planning a quick weeknight dinner or a get-together with friends, this dumpling and slaw pairing brings a little street-food magic to your table.
Keep an eye out for Pantree at local markets and festivals, where you can sample its street-food offerings and even get a friendly chopstick crash course.
Text and photograph: GYPSEENIA LION
