On August 31, in a restaurant in Guangdong, China, a diner recorded a chef boiling frozen dumplings without removing the plastic packaging.

The video shows the chef dropping an entire unopened bag of dumplings into a pot of boiling water used for noodles. The transparent plastic bag bobs up and down in the boiling water along with the dumplings. After several minutes, the chef scoops the bag out, tears it open, and empties the dumplings into a bowl.

The footage quickly spread online, sparking widespread concern over food safety.

Food experts pointed out that frozen dumpling packaging is usually made of polyethylene (PE), which can withstand temperatures of about 70–90°C, while water boils at nearly 100°C. Prolonged boiling in water could release harmful substances such as bisphenol A (BPA) and phthalate plasticisers.

Long-term ingestion of these chemicals may seriously damage the endocrine and reproductive systems. Additionally, the ink used on the packaging is not entirely non-toxic, and under high temperatures, its chemicals can more easily leach into food.

A catering industry insider explained that kitchen procedures are normally strict, requiring unsealing, defrosting, rinsing, and then cooking. Boiling dumplings in the bag either reflects poor staff training or a deliberate attempt to save time and costs, essentially showing a lack of professional ethics.