Chinese Dumplings

| Recipes

Chinese  Dumplings

Ingredients

  • 25 fresh dumpling skins
  • Plain flour for dusting

Filling

  • 200g minced pork/ chicken/Quorn
  • 100g prawns, finely chopped (optional)
  • 50g Chinese leaves, finely chopped, drained of excess water
  • 5 Chinese mushrooms, rehydrated and finely diced
  • 1 tsp ginger, finely chopped

Marinade

  • 1 tbsp Lee Kum Kee Premium Oyster Sauce
  • 1 tbsp Lee Kum Kee Double Deluxe Soy Sauce (or Premium Light Soy Sauce)
  • 1 tbsp spring onions, finely chopped
  • 1 tsp Lee Kum Kee Sesame Oil

Dipping Sauces (choose 1 or more)

  • Spicy: 1 tbsp Chiu Chow Chilli Oil (add in 1 tsp into the sauce make it even tastier)
  • Soy & Vinegar: 2 tbsp Oriental Sesame Dressing or mix 1 tbsp Sweet Soy Sauce + 2 tbsp Balsamic vinegar + 1 tsp Sesame oil and ½ tsp chilli oil
  • Oriental Sweet Soy Dressing: 2 tbsp Sweet Soy Sauce + 1 tsp fresh grated ginger + 1 tsp sesame oil
  • Hoisin Dipping Sauce: 2 tbsp Hoisin Sauce + 2 tbsp Hot water + a dash of sesame oil

Method

  1. Mix together the filling ingredients, marinate.
  2. Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them.
  3. Place heaped teaspoon of filling in the centre of each dumpling skin and moisten the edges with water. Fold the skin in half and seal the edges by pinching it together in pleat. Practice pleating with a Chinese chef - click for the video!
  4. Arrange the dumplings in a bamboo steamer (lined with oiled parchment paper at the bottom) and steam for 8-10 minutes. Serve immediately with dipping sauce.*

Note: To skill up, make your own dumpling skins from scratch. Watch our instructional recipe video here

* Tips:

Alternatively, the dumplings can be pan fried for a crispy version or made into pot-stickers - click to see the video.

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