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Chinese dumplings

Steamed Chinese dumplings

Chinese dumplings

Name: Chinese dumplings
Total time: 25 min
Yield: 18
Cuisine: Chinese
Ingredients: small bunch chives; 250g pack pork mince; 100g raw prawn finely chopped; ½ a 220g can water chestnut; 1 - 2 tbsp soy sauce to taste; knob of ginger peeled and finely grated; 18 wonton wrappers (see Know-how)

Jane Hornby

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Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.3 out of 5.3 ratingsRate

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These impressive wontons are simple to make and have a classic combination of Chinese flavours.

Easily doubled

Easily halved

Freezable

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Barbecue pork buns

A star rating of 4.9 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

small bunch chives
250g pack pork mince
100g raw prawn

finely chopped
½ a 220g can water chestnut
1 - 2 tbsp soy sauce

to taste
knob of ginger

peeled and finely grated
18 wonton wrappers

(see Know-how)

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Nutrition: per serving

kcal141
fat3g
saturates19g
carbs15g
sugars1g
fibre0g
protein16g
salt0.96g

low

Method

step 1

Mix half of the chives and all of the filling ingredients together. You can also include a teaspoon of Shaoxing rice wine and ground white pepper with the mixture if you like. Spread 1 heaped tbsp of filling onto each wonton skin and spread out a little.
step 2

Bring the wrapper up and around the pork until you have a small, firmly-packed dumpling with an open top. Repeat with the rest of the mix. Can be made up to a day ahead.
step 3

Steam the dumplings for 10 mins until the wrappers are translucent. Top with remaining chives and serve with dipping sauce.

RECIPE TIPS

KNOW-HOW

Wonton wrappers, or skins, are made from egg and flour, much like sheets of pasta only much thinner. They’re available from oriental supermarkets.

Recipe from Good Food magazine, February 2007

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A star rating of 4.3 out of 5.3 ratings

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