These are great to make at home. There is no need for any special equipment, the dumplings are simple to make and it is very rewarding.
To save a bit of time, you can buy frozen dumpling wrappers from oriental supermarkets.
Serves: 32 dumplings
For the dough
- 300g plain flour
- 220ml hot water
- Pinch of salt
For the filling
- 300g pork mince
- 1 tsp salt
- 1 tsp sugar
- ½ tsp ground pepper
- 3 tbsp cold water
- 1 tbsp rice wine (a dry sherry is a good substitute )
- 2 tsp soy sauce
- 2 tbsp sesame oil
- 200g pak choi, finely chopped
- 2 spring onions, finely sliced
- 2 tsp ginger, finely diced
- 1 clove garlic, crushed
- 1 tbsp fresh dill, chopped
- 2 tbsp oil (groundnut, sesame or vegetable)
- 200ml cold water
For the dipping sauce
- ½ tsp fresh ginger, finely diced
- 1 tsp sesame oil
- 2 tbsp light soy sauce
- 1 tsp chilli oil (optional for spice)
- To make the dough add the salt to the flour, then add the hot water and mix with a fork.
- Knead for 10 minutes until smooth and silky, dusting with a little flour if needed.
- Leave the dough to rest for 20 minutes under cling film or a clean, damp tea towel.
- In a mixing bowl, place the pork mince, salt, sugar, pepper, water, rice wine, soy sauce and sesame oil. Mix well.
- Stir in the chopped pak choi, spring onions, garlic, ginger and dill and mix again to bind everything together.
- Once the dough has rested, knead it again for 5 minutes.
- Divide the dough into 32 equal sized pieces (weighing roughly 15g each).
- Use your palm to flatten a piece of dough into a round and use a rolling pin to roll out to a flat disc measuring about 8cm in diameter. Repeat with remaining dough pieces.
- Cup your palm and place a wrapper into the centre of your hand. Place a teaspoon of the filling mixture into the middle of the wrapper. Fold over into a half moon towards the fingers.
- Use your other hand to pleat the wrapper: start at one end, make a small pleat and pinch firmly with your finger and thumb. Repeat this all along the crescent until you reach the other end. Keep the edges of the wrapper clean - this will help them to stay sealed.
- It is best to cook the dumplings in two batches.
- Heat a large, lidded frying pan. Once it is very hot, add half of the cooking oil.
- Gently place the dumplings flat-side down in the pan and cook for 2 minutes until they are golden brown underneath.
- Leave them golden side down, pour in half of the cold water and place the lid on the pan straight away. Leave to steam for 8 minutes or until all the water has evaporated.
- Remove the lid and continue to cook for a further one minute.
- Lift the cooked dumplings out of the pan using a spatula.
- Add the remaining oil to the empty pan and repeat the cooking steps with the second batch.
- Meanwhile, combine the ingredients for the dipping sauce.
- Serve showing the golden bottoms of the dumplings, with the dipping sauce on the side.