Wednesday, 11 June 2008



For as long as I can remember my mother has made me assistant dumpling chef in my family home. So I reckon after 22 odd years of practice, I might be alright at making the odd dumpling.

The recipe is flexible - and thats probably the greatest tip - there are no hard and fast rules on what to include. The following is a basic recipe...Keep evolving your own recipe until you create your own secrets!


300gm pork/veal/ or beef mince
2 spring onion stalks
1/2 bunch of coriander
2 tablespoons of oyster sauce
1 pinch chilli flakes
1/2 small tin of water chestnuts
salt and pepper to taste


Chop all ingredients (roughly or finely depending on how refined you want to make your dumplings). I like to mix the textures to keep things interesting.

Mix everything in a large bowl, cover and stand in the fridge for 20 minutes to marinate.



Use wonton or gow gee pastry: 1 level teaspoon per dumpling if you're frying, a heaped spoon if you're steaming or boiling.

Make sure that all gaps are sealed otherwise the dumplings with either explode in the fry pan or leak in the steamer.

Serve with oyster sauce mixed with a little rice wine vinegar, or for a more lowbrow approach, sweet chilli sauce.


Jen said...

As a kid, i loved dipping these fried wontons into a thin watered down tomato sauce which sweetened with a sprinkle of sugar..hehe..