Chinese dumpling recipe


  • 140g/5oz plain flour, plus extra for dusting
  • 125ml/4fl oz hot water
  • 110g/4oz minced pork (not extra lean)
  • 75g/3oz Chinese leaves or green spinach, finely chopped
  • 1 teaspoon finely chopped ginger root
  • tablespoons of Shaoxing grain wine (or dry sherry if none can be obtained)
  • tablespoons of dark soy sauce
  • teaspoon light soy sauce
  • teaspoon salt
  • teaspoon freshly ground pepper
  • 1 tablespoons of finely chopped spring onions
  • 1 teaspoon sesame oil
  • teaspoon sugar
  • 1 tablespoons of cold chicken stock or water
  • about 1 tablespoons of groundnut oil
  • 75ml/3fl oz water
  • 3 tablespoons of soy sauce
  • 1 tablespoons of white-colored grain vinegar
  • 2 teaspoon chilli oil


For that dough, put the flour right into a large bowl and stir the new water progressively in it, mixing constantly having a fork or chopsticks, before the water is incorporated. Increase the water when the mixture appears dry.
Tip the dough mixture onto a clear work surface and knead it together with your hands, dusting the dough after some flour whether it's sticky. Continue kneading until it's smooth - this will take about eight minutes.
Place the dough during the bowl, pay for it having a clean moist towel and get forced out for around twenty minutes.

For that stuffing, as the dough is resting, combine the stuffing ingredients inside a large bowl and blend them together completely. Put aside.
Following the resting period, go ahead and take dough from the bowl and knead it again for around 5 minutes, dusting after some flour if it's sticky.
When the dough is smooth, shape it right into a roll about 23cm/9in lengthy contributing to 2.5cm/1in across, making use of your hands.

Having a sharp knife, slice the roll into 16 equal-sized pieces (each bit is all about 15g/ oz). Making use of your hands, roll each one of the dough pieces right into a small ball after which, having a moving pin, roll each ball right into a small, round, flat, 'pancake' about 9cm/3in across.
Arrange the round skins on the gently floured tray and canopy all of them with a moist kitchen towel to avoid them from becoming dry until you are prepared for their services.
Place about two teaspoons of filling out the center of every 'pancake' and moisten the perimeters with water. Fold the dough in two and pinch along with your fingers.

Pleat round the edge, pinching together with your fingers to close well. The dumpling need to look just like a small Cornish pasty having a flat base and rounded top.
Transfer each finished dumpling towards the floured tray and it covered til you have stuffed all of the dumplings in this manner.
To prepare, heat a sizable lidded fry pan (preferably a non-stick pan) until it's very hot. Add some groundnut oil and put the dumplings flat-side lower in to the pan.

Lessen the heat and prepare for around two minutes until they the dumplings are gently browned. Add some water, cover the pan tightly and simmer lightly for around 12 minutes or until the majority of the liquid is absorbed. Look into the water half-way through and increase the if required. Identify the pan and then prepare for any further two minutes.
For that dipping sauce, combine all of the dipping sauce ingredients together in a tiny bowl.
For everyone, take away the dumplings in the pan having a large slotted spoon and serve using the dipping sauce.