Steamed Chinese dumplings

Chinese dumplings

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(2 ratings)

Prep: 15 mins Cook: 10 mins



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

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal141
  • fat3g
  • saturates19g
  • carbs15g
  • sugars1g
  • fibre0g
  • protein16g
  • salt0.96g
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  • small bunch chives
  • 250g pack pork mince
  • 100g raw prawn, finely chopped



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • ½ a 220g can water chestnut
    Water chestnuts

    Water chestnuts

    war-ta chest-nutz

    An ingredient with a very unusual, utterly reliable crunch and

  • 1 - 2 tbsp soy sauce, to taste
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • knob of ginger, peeled and finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 18 wonton wrappers (see Know-how)


  1. Mix half of the chives and all of the filling ingredients together. Spread 1 heaped tbsp of filling onto each wonton skin and spread out a little. 

  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.

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

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Comments, questions and tips

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10th Feb, 2009
Pete is probably right about the garlic. I couldn't find wonton wrappers anywhere so I made them - towards the end of the batch they weren't too bad.
7th Aug, 2008
Better with half a crushed clove of garlic mixed with the pork mince.
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