The Dumpling 100 Story

Dumpling 100 are a proudly South Australian owned and operated business, and the first and only dumpling manufacturer in SA.

Inspired by traditional family recipes, they create delicious and easy meal options made with premium, authentic and flavoursome ingredients, sourced from local suppliers.

The Dumpling 100 journey started with distribution to a majority of SA's local supermarkets with their retail range, which has slowly grown into Australia’s largest retail dumpling range. Since then, they've also opened their own restaurants, where they freshly prepare and serve their delicious, unique flavours to customers, fresh-to-order.

By using South Australian produce in their dumplings, Dumpling 100 support the local community and ensure that only the highest quality ingredients go into all their products. With majority of their ingredients sourced from local farms, their scrumptious range celebrates South Australia’s very own agriculture farmers.

Read more about Dumpling 100 here.

View the episode on Channel 7 here or click on image below.

Chilli Oil and Spring Onion Dumpling Sauce

Chilli Oil Ingredients: (makes 1 cup)
3 star anise
1 cinnamon quill
1 tbsp Sichuan peppercorns
3 dried bay leaves
1 cup vegetable oil
½ teaspoons salt
1 tbsp chilli flakes
1 tbsp Gochugaru (Korean chilli flakes, or just substitute more regular chilli flakes)

Method:
1. Combine star anise, cinnamon, Sichuan peppercorns and bay leaves in a small saucepan then add the oil. Cook over medium heat for 10-15 minutes to infuse, reducing heat to low once it starts bubbling.

2. Place salt and both chilli flakes in a large heatproof bowl. Strain oil into the bowl, discarding the spices. Stir the infused oil and chilli flakes together and allow to cool. Use immediately or refrigerate and store for up to a month.

Ginger and Spring Onion Sauce Ingredients: (makes 1/2 cup)
3 spring onions, thinly sliced
6cm piece ginger, grated or chopped finely
¼ teaspoon salt
½ cup vegetable oil

Method:
1. Place spring onion, ginger and salt in a medium sized heat proof bowl.
2. Heat oil in a small saucepan until just starting to smoke. Carefully pour on to the ginger and spring onion mix. Either serve immediately or refrigerate for up to a week.

Serve with your favourite Dumpling 100 dumplings!