Chinese Dumplings

Because the shape of Chinese dumplings looks like a silver ingot – a kind of ancient Chinese money, Chinese people believe eating dumplings during the New Year festival will bring more money and wealth for the coming year.

Dumpling Filling:

  • 650g pork belly,roughly chopped
  • 2cm ginger, peeled (or 1/2 tsp ground ginger)
  • 2 teaspoons onion flakes
  • 1 tablespoon water chestnuts, sliced
  • 1 teaspoon soy sauce
  • 1⁄2teaspoon black pepper
  • 1 clove garlic
  • 1 teaspoon Chinese rice wine
  • 1 teaspoon sesame oil
  • Packet of wonton wrappers
  1. Add all ingredients to food processor and whizz up, until fine.
  2. Place 1/2 tsp of filling in centre of wonton wrapper.
  3. Wet edges and fold over pressing tightly, pushing all air out.
  4. Place dumplings onto baking paper, and cover with a damp towel, until ready to cook.
  5. Heat 2 tablespoons oil in frying pan.
  6. Cook dumplings in batches of 8-10. Place dumplings in a bamboo steamer, and steam for 15 minutes
  7. Remove from pan and keep warm in oven while cooking second batch
Serve with your favourite store-bought dipping sauce, or soy sauce.

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