I’ve been on a dumplings roll lately.
Har gau, siu mai, gyoza and then sum… I just can’t get enough!
So just 2 days after gorging myself with some of London’s best at the Chinese Food Festival, I found myself roaming the aisles of See Woo in Chinatown for some dumpling wrappers…
… and the rest, as they say, is dim-story!
More seriously though, homemade dumplings are easier to make than you think (I should have listened to my friend Vivian on that point! and so much healthier than their take-away counterparts!
- (for about 20 dumplings)
- 1 pack fresh dumpling wrappers
- 250g minced pork (you can also use chicken or prawn)
- 10g freshly grated ginger
- 1 medium garlic clove, finely chopped or grated
- 15g finely chopped spring onions greens (+ more to serve)
- 1 tbsp sesame seeds
- 1/2 tsp Cayenne pepper
- 1/2 tsp black pepper
- 1 tsp salt
- Lee Kum Kee Oriental Sesame Dressing and/or Chiu Chew Chilli Oil to serve (can you tell I'm OBSESSED with those?)
- In a big bowl, combine the pork mince, ginger, garlic, spring onion, sesame seeds, Cayenne, pepper and salt until the mixture is perfectly combined and sort of sticky.
- Take one dumpling wrapper, add a teaspoon of filling, wet the edges of the wrapper with water and fold whichever way you prefer (I made half wonton-style and half potsticker-style).
- The wonton fold is the easiest - you just need to fold it in half (creating a half-moon shape), then pull the points together, wet one of them and stick it to the second point.
- Repeat until you run out of wrappers.
- Get a large pot of water to the boil, then add the dumplings and cook for about 3 minutes (or until the dumplings rise to the surface).
- Remove the dumplings from the pot with a slotted spoon.
- Distribute the dumplings between two bowls, top with a good drizzle of sesame dressing and chilli oil to taste. Sprinkle chopped spring onion on top and serve immediately.
These dumplings can be frozen - make sure you're using fresh, non-defrosted wrappers, and freeze uncooked on trays, then transfer to bags when frozen. Cook from frozen until the dumplings rise to the surface of the boiling water.
Carby, meaty, fragrant, sweet, salty and spicy all at once – these spicy pork dumplings are the ultimate comfort food and then sum!
Satay chicken salad (GF)