Chinese Dumplings

Chinese Dumplings



3 cups of flour (high-gluten or purpose flour)
220mL water and 20mL more for adjusting
Pinch of salt


2 cups ground pork and 1/2 cup minced pork fat
1/3 cup minced shrimp
1 Tbs minced ginger
2 Tbs minced green onions
1 tsp salt
1 Tbs light soy sauce
1 Tbs oyster sauce
1 Tbs sesame oil
1 tsp five spice powder
1 egg
2 cups chopped Napa cabbage and 1/2 Tbs salt
5 soaked mushrooms, minced



Mix salt with flour; stir the water in the bowl with flour slowly and stir the flour with a chop sticker. Do not pour all the water directly so you can adjust the water amount accordingly.

Knead the flour into smooth dough possibly for around 5~8 minutes, cover with a cloth or plastic wrapper and set aside to rest for 1 hour to 2 hours. The longer rested, the softer the dough would be. Then knead the dough again for around 2 to 3 minutes until you get a smooth surface again. And choose the following two options to make the wrappers.

Roll the wrapper with a rolling pin: dig a hole in the center of the dough and then shape into a long log. Divide the log into small portions around 8g to 10g. Roll each portion into a round wrapper. Slightly dust working surface, press one portion down to a round disc. Dust the working surface again. Take one dough and press it to a round disc. Roll the wrapper evenly with your rolling pin. The rolled wrappers will have thicker center and thinner edges naturally.

For the filling:

Mix meat (shrimp and pork) with salt and seasonings. Stir in one direction for around couples of minutes until the meat filling becomes slightly sticky. Mince green onion and ginger. Mix with the filling and set aside.

Chop Napa cabbage and slightly squeeze the water out after adding salt. Minced the pre-soaked mushrooms too. Combine the meat filling and side vegetables well and we are done with the filling. Place around 1 tablespoon of filling in the center of your wrapper. For homemade wrapper, there is no need to wet the edges but for store-bought dumpling wrapper, it is necessary. Seal the dumpling completely. Repeat to finish all.

For the boiled version bring a large pot of water to boil in a pot. Place the dumplings in. Stir gently to prevent the dumplings stick to the bottom. Cover the lid and wait for the second boiling. Slightly pour a small amount of water can help to speed up the boiling process. Continue cooking until the dumplings are swollen and slightly transplant. Transfer out and serve directly with dips (usually vinegar and ginger shreds).

For the pan fried version, over medium heat, heat around 1 tablespoon of oil in a non-stick pan. Place the dumplings in one by one. Fry until one side of the dumpling become slightly brown. Swirl around 2 tablespoons of water in and cover the lid immediately. So the water vapor can cook the dumplings completely. After around 1 to 2 minutes, lift the lid and continue fry until crispy again.

These can also be steamed: place the dumplings one by one in your steamer and steam for 15 minutes over medium high fire.

Credits: Elaine Luo

Photo Credits: Elaine Luo

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