Jetlay's Homemade Frozen Dimsum

PRICELIST

Pricelist

All products are frozen raw — no preservatives, no extenders, pure meat.

Jetlay's Homemade Frozen Dimsum Menu
🛒 Order Now 📄 Download Pricelist
THE MENU

The Menu

Browse our full menu below, add what you want, then checkout!

COOKING GUIDE

How to Cook Your Dimsum

All our products are frozen raw — no preservatives, no pre-cooking. Follow these instructions for the best results!

🧊 Always cook from FROZEN for best texture
|
🫙 Brush steamer with oil to prevent sticking
|
🔥 Always use HIGH HEAT when steaming
|
🥢 Serve immediately for best taste
🥟

Siomai

Pork · Pork & Shrimp · Century Egg · Japanese · Quail Egg · Sharksfin · Wonton

❄️ From Frozen (Recommended)

🫕
Steam: Boil water first, brush steamer with oil, arrange siomai, steam on HIGH heat for 15–20 mins with lid on
🍳
Pan-fry: Heat oil on medium, fry 3–4 mins each side until golden, then add ¼ cup water, cover and steam for 5 more mins
🫙
Deep fry: Thaw first, deep fry in hot oil 3–4 mins until golden and crispy

🌡️ Thawed

Thaw in ref for 2–3 hours. Steam on HIGH heat for 8–10 mins. Do not over-thaw — may affect texture.

💡 Tip: Steam straight from frozen for juicier, firmer siomai. Thawing can make the wrapper too soft.
🫧

Hakaw & Dumplings

Shrimp Hakaw · Kutchay Dumplings · Gyoza · Xiao Long Bao

❄️ From Frozen (Recommended)

🫕
Steam (Hakaw & Kutchay): Steam on HIGH heat for 12–15 mins — skin turns translucent when done
🥟
Xiao Long Bao: Steam on HIGH heat for 10–12 mins — do NOT overcook or broth dries out!
🍳
Gyoza (pan-fry): Oil on medium heat, fry until golden on one side 3 mins, add ¼ cup water, cover and steam 5 mins

🌡️ Thawed

Thaw 1–2 hours. Steam 6–8 mins on high heat. For Xiao Long Bao — always cook from frozen, never thaw.

💡 Tip: Line steamer with parchment paper or brush with oil — hakaw wrapper is delicate and sticks easily.
🌯

Beancurd Rolls

Beancurd Rolls · Beancurd w/ Oyster

❄️ From Frozen (Recommended)

🫕
Steam: Drizzle oyster sauce on top, steam on HIGH heat for 10–12 mins
🍳
Pan-fry: Oil on medium, fry 3–4 mins each side until golden brown and crispy
🫙
Deep fry: Fry in hot oil 4–5 mins until golden and crispy outside

🌡️ Thawed

Thaw 2 hours. Steam 8 mins or pan-fry 2–3 mins each side.

💡 Tip: Add oyster sauce before steaming for extra flavor. Great fried for a crispy texture!
🥙

Siopao & Buns

Asado Siopao · Bola-bola · Cuapao · Fried Pork Buns

❄️ From Frozen (Recommended)

🫕
Steam (Asado, Bola-bola, Cuapao): Steam on MEDIUM heat for 15–20 mins — medium heat keeps buns fluffy and white
🍳
Fried Pork Buns: Thaw first, pan-fry in oil on medium heat 4–5 mins each side until golden
📱
Microwave: Wrap in damp paper towel, microwave on HIGH for 1.5–2 mins per piece

🌡️ Thawed

Thaw in ref for 2–3 hours. Re-steam for 5–8 mins or microwave with damp towel for 30–40 seconds.

💡 Tip: Use MEDIUM heat for siopao — high heat causes the bun to collapse or dry out. Don't open lid until done!
🍖

Chicken Feet & Spareribs

Chicken Feet · Spareribs w/ Tausi

🌡️ Thaw First (Required)

🫕
Chicken Feet (Steam): Thaw completely (3–4 hrs in ref), place in bowl, steam on HIGH heat for 20–25 mins until tender
🫕
Spareribs w/ Tausi: Thaw completely, place in bowl with sauce, steam on HIGH heat for 20–25 mins

⚠️ Important Note

These items MUST be thawed before cooking — the thick bones and meat need even heat penetration. Do not cook from frozen.

💡 Tip: Steam in the original sauce/marinade for maximum flavor. Make sure water doesn't touch the bowl.
🥚

Rolls & Others

Shanghai Rolls · Shrimp Rolls · Shrimp Balls · Chinese Kikiam · Bird's Eye · Meatballs

❄️ From Frozen (Recommended)

🫙
Deep Fry (Rolls, Kikiam): Fry in hot oil directly from frozen, 4–5 mins until golden brown and crispy
🫕
Steam (Shrimp Balls, Bird's Eye, Meatballs): Steam on HIGH heat for 12–15 mins
🍜
Meatballs in soup: Drop frozen meatballs directly into boiling soup or broth, cook 8–10 mins

🌡️ Thawed

Thaw 1–2 hours. Fry rolls 2–3 mins. Steam balls 8–10 mins.

💡 Tip: Fry Shanghai rolls straight from frozen for the crispiest result. Oil must be hot before adding.
🟡

Butchi

Sesame balls with sweet filling

❄️ From Frozen

🫙
Deep Fry (Best): Fry in hot oil on MEDIUM-LOW heat for 5–7 mins, turning constantly until golden and puffed
🌬️
Air Fryer: 175°C / 350°F for 8–10 mins, shake halfway
💡 Tip: Use medium-low heat — high heat burns the outside before inside cooks. Turn constantly for even browning.
🫙

Chili Garlic Sauce

Jetlay's house-made dipping sauce

🌡️ How to Store & Use

🧊
Keep refrigerated after opening. Good for 2–3 weeks in the ref.
🥄
Serve as dipping sauce or pour on top of steamed siomai/hakaw with soy sauce.
🍜
Great as a topping for noodles, rice, soups, and more!
💡 Tip: Best paired with siomai + soy sauce + calamansi. The classic Jetlay's combination! 🥟🔥

🥢 Best Dipping Combos

Serve these sauces on the side for the full dimsum experience!

🥟 Classic Siomai Sauce

Soy sauce + calamansi + Jetlay's Chili Garlic

🫧 Hakaw Sauce

Light soy sauce + sesame oil + a dash of chili oil

🌯 Beancurd Rolls

Oyster sauce poured on top before steaming

🥙 Siopao Sauce

Sweet soy sauce + garlic + a little chili

Why Frozen

How to Order

Payment & Pickup

How to pay & where to get it

💳 How to pay

📍 Where to get it

Reviews

Jetlay's Dimsum
About Us

Contact

Order or message us

Questions, custom orders, or bulk requests — message us anytime.

Choose Payment Method

How would you like to pay?

ntListener('transitionend', function(){ loadCustomerDetails(); });