Steamed Chinese dumplings

Chinese dumplings

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(3 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


  • 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.
25th Jan, 2020
At what point can these be frozen? Before or after steaming?
goodfoodteam's picture
27th Jan, 2020
Hello, thanks for your question. We would freeze these before steaming then defrost them when you're ready to cook.
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