Dumplings are loved worldwide, and it’s hard to see why not. A common activity in Chinese households, it gives family members the time to bond over this delicious pocket of flavour. Invite your family and friends over to make this tasty dumpling recipe! Spend time together as everyone learns to fold and pleat dumplings for a delicious meal.
Meal: Lunch, Dinner Cuisine: Chinese
Preparation time: Cooking time: Total time: Yield: 6 servings
Ingredients
8 to 10 prawns
1 inch of ginger
200g of ground pork
1 stalk of scallion, finely minced
3 pinches of ground white pepper
5ml of Shaoxing wine (optional)
2.5ml of soy sauce
2.8g of salt
1.2ml of sesame oil
1 packet of dumpling wrappers
Equipment
1 large bowl
1 teaspoon
1 small bowl with water
1 steamer
Parchment paper
Directions
Peel, devein, and cut the prawns into small pieces.
Peel and grate the ginger.
Place the prawns, ground pork, minced scallions, ginger, and the seasonings in a large bowl. Mix with white pepper, Shaoxing wine, salt, soy sauce, and sesame oil. Set aside.
Place parchment paper in the steamer and set it aside.
To make your dumplings, use a teaspoon to place your filling in the centre of the dumpling wrapper.
Then, use your finger to dap some water around the edge of the wrapper.
Fold the wrapper in half and pinch it together where it meets at the top with your fingers.
Take one side of the wrapper and fold it towards the middle./span>
Do the same with the other side. Press and seal it to avoid any gaps.
Repeat the process until you’ve finished all the fillings.
Steam the dumplings in a steamer for eight to ten minutes.
Serve immediately once cooked.
Note: you can keep the leftover wrappings in the freezer.
Tricks to Make the Best Dumpling Ever
The secret to making the juiciest dumpling ever is to mince the meat yourself! Instead of buying ground meat, you can use pork shoulder to make your minced meat. Cut the pork shoulder into small cubes and mince them. However, don’t mince them too much, as it will create a mushy texture. You can try making your own dumpling wrappers too! Homemade ones have a bouncier texture. If you’d like to keep the dumplings, coat them in flour before steaming to avoid them sticking together, and then store them in ziplock bags in the freezer.
Missing some ingredients?
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