Shanghai dumplings with hoisin roasted asparagus

shanghai dumplings

Serves: 4  |  Preparation Time: 10mins  |  Cooking Time: 10mins

Hanabi Shanghai dumplings packet (frozen)
2 tablespoons oil (pan frying method only)
½ cup water (pan frying method only)

Hosin Aspragus:

450g asparagus, tough ends removed
1 tbsp olive oil
2 tbsp hoisin sauce (or gluten-free hoisin sauce for a GF version)

Method Dumplings:
Traditional Pan Fry 

  1. Remove frozen product from packaging.
  2. Add 2 tbsp of cooking oil to non-stick frypan and place on medium to high heat until hot.
  3. Place product into pan and cook for 2 minutes
  4. Add ½ cup of water (per 10 dumplings) and quickly cover pan with lid, leave for 6 - 7 minutes.
  5. Remove from heat and let stand for 1 minute before removing lid.

Steam – Preferred for best results

  1. Remove frozen product from packaging and place on baking paper.
  2. Place product in steamer.
  3. Steam for 10 minutes or until heated through.
  4. Remove from steamer and serve.


  1. Remove frozen product from packaging.
  2. Place product into boiling water, stirring occasionally in first minute so products do not stick.
  3. Boil for 8 – 10 minutes, or until cooked through.

Cooking appliance temperatures may vary. Please observe and adjust temperature  and heating times accordingly

Method Hosin Aspragus:

  1. Preheat oven to 230°C (450°F).
  2. Line a baking sheet with aluminum foil. Spread asparagus and drizzle with olive oil. Toss to coat well.
  3. Add hoisin sauce. Toss again to cover asparagus evenly with the sauce. Arrange asparagus so that the thicker stems are near the rim of the baking sheet. Leave some space between the asparagus spears, so they will crisp up, not become steamed.
  4. Bake for 5 minutes. The asparagus should be almost cooked through, but still a bit chewy. If you’re using thicker asparagus, you might need to add another minute or two. Toss again and return the tray to the oven. Turn on broiler and cook for another 2 minutes, or until the sauce is slightly caramelized. You should watch it closely after turning on the boiler. When the asparagus is done, transfer the it to a serving tray immediately so that it stops cooking.
  5. This recipe can be used on the grill, too. To grill asparagus, build a moderate two-zone fire and place asparagus over direct fire. Flip every minute, until the asparagus is cooked through. If the asparagus gets charred too quickly (mostly likely if you’re using thicker asparagus spears), move them to the indirect fire and grill until they cook through.
  6. Serve warm or at room temperature. Add a soft boiled egg for extra flavour.

Results may vary.