Bulk buy steamed dumplings — handmade in Melbourne with local ingredients
Our selection of handcrafted steamed dumplings, made right here in Melbourne. Whether you're a restaurant owner, event organiser, or simply a dumpling enthusiast, we've got a variety that's sure to delight.
Our Pork, Prawn & Chives Dumpling is a classic favourite. Filled with succulent pork, fresh prawns, and aromatic chives, it's a bite-sized bundle of joy that'll tickle your taste buds.
Next, we have our Pork Siu Mai and Beef Siu Mai. These open-faced dumplings are packed full of flavour. The juicy pork or beef filling, encased in a thin, pleated wrapper, provides a satisfying contrast of textures that's as pleasing to the palate as it is to the eye.
Buy juicy steamed dumplings handmade in Melbourne
Seafood lovers will appreciate our Prawn & Chive Dumpling and Scallop Dumpling. Each one is bursting with the ocean's bounty, wrapped in a delicate dumpling skin. They're a taste of the sea, right in the heart of Melbourne. If you’d like to bulk buy these delicious steamed dumplings, reach out to us now!
Our Scallop Siu Mai is another seafood delight. The scallops add a luxurious touch to the traditional Siu Mai, making this dumpling a truly special treat. And let's not forget about our Vegetable Dumpling. It's a veggie-packed parcel of goodness that proves dumplings don't need meat to be mouthwateringly delicious.
We’re passionate about high-quality dumplings, bao, and finger food. All our dumplings are handmade with care in Melbourne, using only the freshest locally-sourced ingredients. When you bulk buy from us, you're not just getting high-quality dumplings; you're also supporting local suppliers and artisans. Browse our range below and get in touch with us if you need any more info.
House of Yum Cha
The meaning behind
YUM CHA (pronounced yám chàh) - means 'drink tea' in Cantonese, has its origins in the ancient Chinese tradition of tea houses where travelers would stop for a rest and refreshment. These refreshments would often be dumplings or baos. Much akin to modern high tea in Western culture.
meet the
Founders
Joanne
"From a young age, I was captivated by the magic of flavours. Growing up in Malaysia, I spent countless hours in the kitchen with my late grandma, learning traditional recipes and mixing new flavours. Those were some of my happiest memories."
After my culinary arts degree at the William Angliss Institute, in Melbourne, I started baking as a side hustle while working my corporate 9 to 5 as a business consultant at Bega Group (Food again!). Baking gave me an outlet to hone my culinary and presentation skills during COVID lockdown.
Shortly during stage 4 lockdown, I quit my job and co-founded House of Yum Cha to follow my passion in the food and hospitality industry. Through House of Yum Cha, I'm able to freely express my creative side while presenting an exciting offering to businesses and customers alike.
Richard
"While at University, I would work at a Japanese fast food restaurant and experiment with new recipes. With what little money I earned, I would endeavour to try to discover new restaurants and cuisines. Taking photos of each dish to analyse the ingredients."
I'm passionate about telling stories through food and photography. Each offering at House of Yum Cha is inspired by cultural traditions and personal experiences, creating an exquisite product that is both educational and delightful.
Through House of Yum Cha, I've had the opportunity to work with amazing chefs, understand their crafts and learn new recipes to bring unique dumplings, baos and even springrolls to life! I'm happy to see our products enjoyed by the masses while supporting local businesses at the same time. It's a win-win situation.
2020
The beginning
A few weeks after the stage 4 lockdowns were lifted, the idea came up during our regular Sunday Yum Cha session.
2021
The Hustle
We started experimenting with different flavours based on feedback we received from chefs and friends.
2022
The Learning
Through the valuable feedback received, we've refined our offering and started scaling production and frozen deliveries.
2023
The Process
Moved to a brand new facility in the Eastern Suburbs of Melbourne and continued to focus on production and quality.
2024
The Customers
Streamlining deliveries to both local and interstate clients. Expansion into retail offerings.
@houseofyumcha
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We look forward to meeting new friends, so please drop us an email or message on Instagram.
Blog posts
How to Make Prawn Dumplings: A Delicious Journey with House of Yum Cha
Dumpling Mastery – The Folding Guide
