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teamed, boiled, or fried, the soft, pillowy parcels of stuffed dough we know as dumplings are delectable and delicious. For Dicky’s Dumps founders Pearl Lam and Dickson Li, infusing family, friends, and community into their handmade, Shanghai-style frozen dumplings has been key to their success. Marrying taste and tradition with quality and ease, their company’s creations have quickly become a welcome addition to the menu for a multitude of kitchens across the Lower Mainland.

A love of dumplings started early for Lam and Li, both immigrant children whose families regularly made the dish. Life and now business partners, they both have an innate desire to celebrate and showcase their Asian heritage. “I’m 100 per cent Chinese,” says Li, “but I’m also entrenched in western culture. Our brand is both traditional and non-traditional.”

Their company was a catalyst for them to tap into their shared creativity and their passion for hospitality. “Dickson has always loved to cook for friends,” says Lam. A pork and chive dumpling was their first-born success, developed in part thanks to family recipes from their mothers and grandmothers. “You can buy pork and chive dumplings from many manufacturers,” she explains, “but we wanted to increase the chive ratio for a brighter flavour that’s not overpowering.” 

And while traditional filling recipes often pair napa cabbage or bok choy with the pork, the choice of chives was deliberate. “Chive isn’t as watery as the leafy greens,” says Lam. “And for those who aren’t as familiar with cooking dumplings, we wanted to make sure there was less water for a better texture.”

Old-school word of mouth spread the good news of Lam and Li’s creations in the early days, helping them become the go-to source for locals with a craving. Still, their informal side hustle had no official presence online until March 2020.

“The pandemic gave us a big boost,” explains Li; their easy-to-cook frozen options provided comfort and flavour for locked-down Vancouverites missing restaurant-quality dumplings. He adds: “Our business is very community-driven, and it’s perfect for all ages.”

As orders skyrocketed, Lam and Li knew the business had to become official. Li became the face most people associate with the brand, adding the title of delivery driver to his LinkedIn profile (he’s also an apparel account manager by day).

“We don’t take ourselves too seriously,” laughs Lam, who is focused on marketing. One example? A photo of a dumpling bouquet posted to their Instagram on Valentine’s Day. It may be a little unconventional, but it’s working. “Our parents were surprised, amused, and curious,” she explains, “but also supportive, especially once they attended one of our Lunar New Year events and witnessed the support and community we had built.”

Dicky’s Dumps soon expanded their menu, with a shrimp and scallop option for pescatarians; a vegetarian medley for plant-based eaters; and a chicken and ginger creation, inspired by Li’s love for the chicken and ginger steamed bun from Chinatown’s famed New Town Bakery & Restaurant.

Now in their second year of operations, Dicky’s Dumps has steadily grown, making between 5,000 to 8,000 dumplings a week. They are available at multiple brick-and-mortar retailers, through grocery delivery service Legends Haul, and even on the menu at select eateries; the company also offers a monthly subscription service to ensure there’s always a stash in the freezer.

Newbies wanting guidance on cooking the dumplings can check out the brand’s detailed instructions and dipping sauce recipes on their website. But, as Lam says, don’t be afraid to make them your own: “Food evolves, so have fun with it.”