Simple and delicious Chinese dumpling recipe

Boiled or steamed dumplings, or jiǎozi, are a traditional dish prepared for Chinese New Year celebrations.

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.

Ingredients

For the wrapper

Wonton skins, or gyoza wrappers. 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.

For the filling

• ½ bunch of coriander

• 2 spring onions

• 1 cube of ginger (I used about an inch)

• 1 clove of garlic

• 5 Chinese mushrooms, such as Shiitake mushrooms (if dried, soak in warm water)

• 1 bunch of finely chopped Chinese chives

• 2 Leaves Chinese Leaf

• 200g Pork Mince

For the marinade

• 2 teaspoons sesame oil

• Salt to taste

• 2 tablespoons light soy sauce

• ¼ teaspoon sugar

Method

1. Chop all filling ingredients into similar size pieces, then place in a bowl and mix well with the marinade.
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. Fold the bottom 1/2 over the filling to form a semi circle and pinch the top tightly.
6. Working down either side of the dumpling make 4 small pleats using your thumb and forefinger, until you make a crescent moon shape.
7. Cook in simmering water for 2–3 minutes or steam for 4–5 minutes.
8. Drain and serve immediately with your dipping sauce of choice.

To make fried dumplings

If you prefer your dumplings with a bit of a crunch:

1. Heat 2 tbsp of vegetable oil in a frying pan to high heat, and place dumplings in pan- base down.
2. Reduce heat to medium and fry dumplings until base is golden brown.
3. Pour hot water into pan until dumplings are 1/2 covered.
4. Cover quickly with lid for 5-10 minutes on medium heat until all water has evaporated.
5. Once pan is completely dry of water, allow dumplings to crisp up on the bottom for a further minute.

Serve with a mixture of equal amounts of soy sauce, vinegar and matchsticks of ginger - enjoy!

Recipe from School of Wok

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