How to make Chinese dumplings
How to make Chinese dumplings
Boiled or steamed dumplings (called jiǎozi in China) are often eaten as part of Chinese New Year celebrations. Wonton wrappers are easy to find but need to be cut with a round cutter and take slightly longer to cook than gyoza wrappers, which can be found in Asian supermarkets.
Ingredients
-
Dumpling wrapper
- 50 wonton skins, or gyoza wrappers
-
Dumpling filling
- 250g of pork mince
- 100g of Chinese cabbage, shredded
- 4 spring onions, finely sliced
- 1 knob of ginger, 3cm, grated on a microplane
- 1 garlic clove, grated on a microplane
- 1/2 bunch of coriander
- 2 tbsp of soy sauce
- 1 tbsp of rice wine vinegar
- 1 tbsp of sesame oil
1
Add all the filling ingredients to a large bowl and thoroughly mix together using a wooden spoon or clean hands
2
Place a wrapper on the work surface and brush half of the edge with a little water
3
Place 1 teaspoon of the mixture into the center of the wrapper. Fold the wrapper in half and pinch together at the top
4
Working down either side of the dumpling make 4 small pleats using your thumb and forefinger
5
Cook in simmering water for 2–3 minutes or steam for 4–5 minutes
6
Drain and serve immediately with your dipping sauce of choice
Variations
Pork is the most traditional meat filling, however, the choice is yours. You could use prawn or turkey mince instead or tofu for a vegetarian option.
Serving suggestions
These dumplings would be perfect as part of a dim sum platter, along with Nancy’s Harbord’s Spicy mushroom vegetarian dumplings and James Ramsden’s Duck dumplings. Tong Chee Hwee’s delicious recipe for Har Gau (prawn dumplings made with potato flour) would also be a great addition.
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How to make Chinese dumplings
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