These Chinese Style Dumplings are super fun to make. Feel free to be creative with the shape and try out any of the fillings we’ve listed below. You wouldn’t believe that these can be ready in less than an hour!
Ingredients
Amount Per Person
Dumpling Wrappers
- 100g Flour, extra for rolling
- 50ml Hot Water
Filling
- 50g Chinese Cabbage, shredded
- 50g BBQ Pulled Pork/ Hoison Pulled Duck / Jackfruit in BBQ or Hoison
- 1 Spring Onion, grated
- ½ Garlic Clove, crushed
- Pinch Ginger, grated
- 1Tbsp Oil
Directions
To make the dumpling wrappers:
- Sift the flour into a medium sized bowl.
- Pour the water evenly over the flour. Use a cutlery knife to combine the flour and water very quickly. Add a drop more water if necessary. Use your hands to bring the dough together and roll in into a ball – it should be very soft and smooth but not sticky. Add more flour if you find it too sticky.
- Lightly dust your work surface with flour and use a rolling pin to roll out the dough to 2mm thick.
- With a round cookie cutter, cut as many dumpling wrappers out of the dough as you can. Dust each wrapper with flour and pile them on top of each other.
To prepare the dumplings:
- Combine the pork/duck/jackfruit, cabbage, spring onion, garlic and ginger in a bowl. Use your hands to bring the mixture together.
- One by one, add a teaspoon of the mixture to a dumpling wrapper, wet one finger and dampen one side of the dumpling wrapper. Fold the other side of the wrapper over the mixture and press together the edges, making sure no air is trapped inside.
- Pleat the edge by making small folds – feel free to be creative.
- Repeat these steps until you’ve used all of your dumpling wrappers/filling.
- Add a tablespoon of oil to a large non-stick frying pan and place over a medium-high heat.
- Place the dumplings in the pan for 2 minutes until they turn golden brown on one side.
- Turn the heat down to medium and add enough water to cover the bottom of the pan and place a lid over the pan – this will steam the dumplings. DO WITH ADULT SUPERVISION AS PAN MAY SPIT.
- Continue to cook the dumplings for about 5 minutes or until the water has evaporated. Check that the dumplings are soft and remove from the pan.
- Serve on a bed of shredded cabbage and enjoy warm.
