Late Night Dumplings That Respect Your Skin

These pork, prawn, and garlic chive dumplings look promising on the label, with a solid 9.9 score and zero sugar per 100g. The wrapper likely has a pleasant chew, while the filling suggests a savory, aromatic punch from the chives. I can see tossing a batch in a steamer for a casual Friday night dinner with friends, keeping things low-effort but tasty. They seem like a crowd-pleaser for dipping. However, the 'Ingredients updating' note gives me pause; I'd want full transparency before stocking up. Some people might find the garlic chive flavor a bit strong if they're sensitive to it, but that's part of the charm.

Jumbo Chicken Shumai clocks in with a 9.6 score and 4g sugar per 100g, which is a slight uptick compared to others here. The chicken filling might offer a lighter, tender bite, and the shumai style could mean a looser, open-top wrapper that's easy to steam or pan-fry. I'd pack these for a midday office meal, microwaving quickly with some soy sauce for dipping. They seem convenient for busy days. That said, the 4g sugar is a trade-off if you're watching sweetness closely; it might edge into subtly sweet territory. The ingredients are still updating, so I can't confirm if there's any added seasoning that amps it up.

Shanghai-style dumpling wrappers score a perfect 9.9 with zero sugar, and they're essentially the blank canvas for your own fillings. The texture likely has that signature soft-yet-chewy snap when steamed or boiled, perfect for customizing. I'd use these on a weekend afternoon with the kids, letting them help fold pork and cabbage mixtures for a fun, messy family activity. They hold up well without overpowering the filling. The trade-off is the 'Ingredients updating' status—without knowing the exact flour blend or water ratio, it's hard to gauge stickiness or tear resistance. Some people may find wrappers a bit finicky if they're new to folding, but practice helps.

Pork and cabbage dumplings boast a 9.9 score and just 1g sugar per 100g, keeping things traditional and balanced. The cabbage likely adds a crisp, refreshing crunch against the pork's richness, creating that comforting steamed or pan-fried bite. I'd make these for a late-night craving, frying a few in a hot skillet for that golden, crispy bottom while keeping the filling juicy. They're straightforward and satisfying. The downside is the vague 'Ingredients updating' label; I'd love to see if there's any MSG or fillers. Also, cabbage can sometimes make the texture a tad watery if not prepped right, though that's more a cooking note.

Cheesesteak dumplings hit a 9.9 score with zero sugar, blending Philly vibes into a bite-sized format. Expect a gooey, melty cheese element with savory beef notes, wrapped in a tender skin that crisps up nicely. I'd toss these in the air fryer for a gym bag snack post-workout, keeping them warm and mess-free for the ride home. They're a fun departure from standard pork. The trade-off? The 'Ingredients updating' makes it tough to know if there's any processed cheese or additives that could affect the clean factor. Texture-wise, the cheese might make them a bit richer and oilier than plain fillings, which isn't ideal for everyone.