With a supply of frozen Chinese dumplings on hand you’re armed for last-minute hors d’oeuvres with a drink, appetizers for dinner and fortification for a big bowl of soup to satisfy a craving. Fly by Jing now offers two kinds of half-moon dumplings, made in California, that can be steamed or pan-fried straight from the freezer: pork, shrimp and scallop nicely bolstered with greens; and pork, shrimp and mushroom. A third option, pork soup dumplings, out of stock until Feb. 1, stand up well to freezing and steaming, though they could use a little more soup inside. Fly by Jing, started by Jing Gao, who comes from Sichuan, has previously specialized in hot sauces and seasoning blends made for the company in China.
Pork, shrimp and scallop; pork, shrimp and mushroom, $39.99 for two bags (25 dumplings each) plus $20 shipping; $75.99 for four, $107.99 for six including shipping; flybyjing.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
