Impress your guests with these super easy to make dumplings.
If you’ve been celebrating Chinese (Lunar) New Year this month, then you’ve probably indulged in a number of steamed or fried dumplings.
There really is nothing better than lifting the lid off of freshly steamed dumplings and eating them with an array of dips and sauces.
Luckily, we’ve got an easy and tasty recipe that means you can have dumplings all year round — and don’t worry, we’ve also provided easy to follow steps to folding the wrappers.
Just be sure to raid the Asian aisle of your supermarket for ingredients like bamboo shoots and savoury sauces, and stop by the refrigerated section for wonton wrappers.
Discover more great quick and easy recipes for dinner >>
Pork filling
Makes approx. 40
Ingredients:
- 400 grams of minced pork
- 1/2 a bunch of coriander (finely chopped)
- 1 heaped teaspoon of ginger
- 1-1/2 teaspoons of garlic
- Pinch of salt
- 1/4 teaspoon chilli powder
- 2-4 spring onions finely chopped
- 3 tablespoons of finely diced bamboo shoots
- Square-shaped wonton wrappers (or gow gee wrappers)
Directions:
- Turn on your steamer or boil water in a pot, ready for a bamboo steamer (a wok with a lid and steamer tray also works well).
- Combine all of the ingredients in a bowl, making sure it is mixed well and evenly.
- Place one teaspoon of mince into the middle of a wonton or gow gee wrapper and gently wet the edges with water. Enclose the meat with the wrapper using either method detailed below. Make a number of dumplings in advance, sitting aside as you go (a damp tea towel will help keep them moist).
- When you have your dumplings ready, place them in a pre-heated steamer for around eight minutes (you may have to cut one in half to ensure the pork is cooked all the way through and not pink).
- Serve immediately while still hot and provide tasty dips such as soy sauce, soy and ginger, chilli sauce, sesame oil or Chinese rice wine.
There are many combinations and flavours you can create for dumpling fillings, including:
- Half pork and half prawn
- Pork and cabbage
- Chicken and pork
- A teaspoon of szechuan pepper
- A few dashes of sesame oil
The wonton fold
Place the mince slightly off-centre. Wet the edges of the square wrapper with water.
Fold in half to form a triangle and use your fingers to really press the edges and seal.
With the centre point at the top, fold in the left and right corners and set with a dab of water.
Steam and eat.
The dumpling bundle
Place the mince in the centre of the dumpling, being sure not to overfill. Wet the edges of the wonton wrapper.
With the dumpling base in your palm, push all of the wrapper edges and corners together. Gently squeeze the wrapper together, just above the ball of mince, where all the edges come together to ensure it is sealed.
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