Overview

Yuen Kee Dumpling has expanded westward to Clementi, making its signature handmade dumplings more accessible to residents in the area. The brand has built its reputation on generous fillings and traditional craftsmanship, delivering nostalgic flavours that appeal across generations. This new outlet maintains the same standards while offering Westies a convenient neighbourhood spot for comforting Chinese fare.

Location & Accessibility

Address: Blk 446 Clementi Ave 3, #01-195, Singapore 120446
Nearest MRT: Clementi (EW Line)
Getting There: Exit at Clementi MRT Station via Exit A, walk through Clementi Mall, continue past Block 448 Clementi Market and Food Centre to Block 446. The journey takes approximately 5 minutes.

Operating Hours: Daily, 10am – 9pm

What We Tried

Shrimp and Vegetable Pork Dumpling – 4/5 ⭐

Price: $9.80 (10 pieces)

The star of the show comes with a generous serving of 10 plump dumplings. Each piece features a juicy, well-seasoned filling wrapped in dough that achieves an ideal balance – substantial enough to hold the filling without being overly thick, with a satisfying bite.

What sets this dish apart is the presentation: the dumplings are tossed in the restaurant’s “viral mixed sauce” with chilli oil and served over a bed of crunchy bean sprouts. The sauce brings nutty, aromatic notes with a mild spiciness that elevates the dumplings without overwhelming their natural flavours. This combination creates layers of texture and taste that make the dish memorable.

Shrimp and Crab Roe Pork Wanton – 4.2/5 ⭐

Price: $10.80

For those preferring a soup option, these wantons deliver. The Cantonese-style broth is light yet comforting, providing a gentle backdrop that doesn’t compete with the delicate wantons. The wrappers are silky and tender, encasing flavourful filling with hints of crab roe.

This dish leans toward heartwarming simplicity rather than bold flavours – perfect for those seeking something soothing and nourishing. The soup version offers a different experience from the dry dumplings, catering to varied preferences.

Noodles with Fried Bean and Meat Sauce – Rating Not Specified

Price: $5.50

A practical addition if you’re looking for something more filling. These noodles feature a pleasant, springy texture that pairs well with the marinated mixture of fried bean and meat. The dish evokes Zha Jiang Mian (Chinese fried sauce noodles), offering straightforward, savoury satisfaction. At $5.50, it’s an affordable way to round out your meal.

Fresh Corn Juice – 3/5 ⭐

Price: $3.80

An unexpected menu item, this hot corn juice is lighter and less sweet than you might anticipate. The corn flavour is present and distinct, though the drink isn’t particularly indulgent. It’s a quirky, mildly interesting option for adventurous diners curious about trying something different from standard beverages.

Atmosphere & Concept

Yuen Kee Dumpling keeps things simple and focused. The menu isn’t extensive, but what it offers is executed with consistency and care. The emphasis is clearly on the handmade dumplings and noodles, with the restaurant maintaining its time-honoured approach to preparation. The setting is casual and neighbourhood-friendly, suitable for quick lunches or relaxed dinners.

Value for Money

The pricing is reasonable for the portion sizes and quality offered. At $9.80 for 10 dumplings and $5.50 for a bowl of noodles, you can have a satisfying meal for around $15-20 per person. The generous fillings and handmade quality justify the price point, making it competitive within the Clementi dining scene.

The Verdict

Yuen Kee Dumpling’s Clementi outlet successfully brings its established reputation to the west. While the menu remains straightforward, the comforting flavours, quality execution, and accessible pricing make it a dependable choice for neighbourhood dining. The viral sauce deserves its reputation, adding a special touch to the already well-crafted dumplings.

Best For: Dumpling lovers, casual dining, families, those seeking comforting Chinese fare
Must-Try: Shrimp and Vegetable Pork Dumpling with the mixed sauce
Skip: Fresh Corn Juice (unless you’re feeling adventurous)

Contact Information

Phone: +65 8931 9588
Social Media: Facebook | Instagram

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Whether you’re a Westie looking for a new neighbourhood haunt or a dumpling enthusiast willing to travel, Yuen Kee Dumpling delivers on its promise of hearty, handmade comfort food at honest prices.

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Recreate at Home: Shrimp and Vegetable Pork Dumplings

Inspired by Yuen Kee’s signature dish, here’s how to make similar dumplings at home.

Ingredients

For the Dumpling Dough (makes ~40 dumplings):

• 3 cups all-purpose flour
• 1 cup warm water
• ½ teaspoon salt

For the Filling:

• 300g ground pork (with some fat content)
• 200g shrimp, peeled, deveined, and chopped into small pieces
• 1 cup napa cabbage, finely chopped
• ½ cup Chinese chives or green onions, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon fresh ginger, minced
• 2 cloves garlic, minced
• ½ teaspoon white pepper
• 1 teaspoon salt
• 1 tablespoon cornstarch

For the Viral Mixed Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons black vinegar (Chinkiang vinegar)
• 1 tablespoon sesame oil
• 2 tablespoons chilli oil (adjust to taste)
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1 tablespoon toasted sesame seeds
• 2 teaspoons peanut butter (optional, for nutty flavour)
• 1 green onion, finely chopped

For Serving:

• Bean sprouts, blanched
• Additional chilli oil (optional)

Cooking Instructions

Step 1: Make the Dough

1. In a large bowl, combine flour and salt.
2. Gradually add warm water while stirring with chopsticks or a fork until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
4. Cover with a damp cloth and let rest for 30 minutes.

Step 2: Prepare the Filling

1. Salt the chopped cabbage and let sit for 10 minutes, then squeeze out excess moisture.
2. In a large bowl, combine ground pork, chopped shrimp, cabbage, and chives.
3. Add soy sauce, sesame oil, Shaoxing wine, ginger, garlic, white pepper, salt, and cornstarch.
4. Mix vigorously in one direction for 3-5 minutes until the mixture becomes sticky and cohesive.
5. Refrigerate for 15-20 minutes to help the filling bind.

Step 3: Form the Dumplings

1. Divide the dough into 4 portions. Keep unused portions covered.
2. Roll each portion into a long rope about ¾ inch in diameter.
3. Cut into small pieces (about 10g each).
4. Roll each piece into a thin circle about 3 inches in diameter, slightly thicker in the center.
5. Place 1 tablespoon of filling in the center of each wrapper.
6. Fold in half and pleat the edges, sealing with a bit of water if needed.
7. Place finished dumplings on a lightly floured surface, ensuring they don’t touch.

Step 4: Make the Mixed Sauce

1. Combine all sauce ingredients in a bowl.
2. Whisk thoroughly until the peanut butter (if using) is fully incorporated.
3. Adjust seasoning to taste – add more chilli oil for heat, more vinegar for tang, or more sugar for sweetness.
4. Set aside to let flavours meld.

Step 5: Cook the Dumplings

Boiling Method (Traditional):

1. Bring a large pot of water to a rolling boil.
2. Add dumplings in batches, stirring gently to prevent sticking.
3. When water returns to a boil, add ½ cup cold water.
4. Repeat this process twice more (3 times total).
5. Dumplings are done when they float and the wrappers look translucent (about 6-8 minutes total).
6. Remove with a slotted spoon and drain well.

Pan-Frying Method (for potstickers):

1. Heat 2 tablespoons oil in a non-stick pan over medium-high heat.
2. Place dumplings flat-side down in a single layer.
3. Fry for 2-3 minutes until bottoms are golden brown.
4. Add ½ cup water and immediately cover with a lid.
5. Steam for 6-8 minutes until water evaporates and wrappers are cooked through.
6. Remove lid and cook for another minute to crisp the bottoms.

Step 6: Assemble and Serve

1. Place a handful of blanched bean sprouts in each serving bowl.
2. Arrange 8-10 dumplings on top of the bean sprouts.
3. Drizzle generously with the mixed sauce.
4. Toss everything together just before eating.
5. Garnish with additional green onions and sesame seeds if desired.

Pro Tips

• Make ahead: Uncooked dumplings can be frozen in a single layer on a tray, then transferred to bags. Cook from frozen, adding 2-3 minutes to cooking time.
• Wrapper thickness: The dough should be thin enough to see your hand through it, but thick enough not to tear.
• Juicy filling: The pork’s fat content is crucial for juiciness. Don’t use extra-lean meat.
• Pleating: Don’t worry about perfect pleats when starting out. A simple half-moon crimp works fine and keeps the filling secure.
• Sauce customization: Adjust the chilli oil based on your heat tolerance. Start with less and add more at the table.

Yield

This recipe makes approximately 40 dumplings, enough to serve 4-5 people as a main course or 6-8 as an appetizer.