The BBC Good Food logo
Steamed Chinese dumplings

Chinese dumplings

Rating: 4 out of 5.3 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 18

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

  • Easily doubled
  • Easily halved
  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal141
fat3g
saturates19g
carbs15g
sugars1g
fibre0g
protein16g
low insalt0.96g
Advertisement

Ingredients

Method

  • STEP 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. 

  • 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.

Goes well with

Recipe from Good Food magazine, February 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.3 ratings

Sponsored content