I’ve been making dumplings for a while now, mostly because they’re so simple and delicious but also because I find it really relaxing! The process of putting them together and filling them may be monotonous but it also helps you unwind after a long day! A good podcast is essential for this too, check out ones like Gravy or the Munchies podcast. Or The Eater Upsell one, which is great too.
I do a couple of different dumpling recipes and like to try new ones every now and again. The most simple is this one and makes around 40.
- 1 pack of dumpling pastry. I use Mong Lee Shang Brand.
- 500g of pork mince
- 4 spring onions, finely diced
- teaspoon of garlic powder
- 2 tablespoons of soy sauce
- teaspoon of sesame oil
- First up make your filling. Put all of your ingredients into a bowl and mix well.
- Layout out dumpling pastry on a flat surface. I use a big wooden chopping board. Put about a teaspoon of the filling in the middle of each dumpling. I use my hands for this part. You’ll know if you’ve put in too much when you try to close them. Don’t put in too little either as you will definitely run out of pastry, trust me!
- Have a small bowl of water to hand. Dip your two index fingers in the bowl and run them around the edge of the dumpling. Pick up the dumpling and fold in half, pinching the sides together. It should look a bit like a half moon when done.
- To cook you have plenty of options, all take around 10-15 minutes. You can bake, cook in boiling water or steam. You can pan or deep fry them too but the water will make the oil spit a lot.
Serve up with some soy sauce and sweet chilli sauce. These are great for freezing too. I usually make a massive batch of them and freeze. You can add in anything else you want into the filling; ginger, chilli, cabbage, prawns.