This is a blog post on making Chinese pork and prawn dumplings at home. Dumplings are like ravioli equivalent. Except that the filling is slightly different and there is no cheese at all. It’s also kid friendly and one can hide lots of greens in it as well.
While it is possible to use ready made dumpling skin. Making your own dumpling skin is more satisfying than shop bought ones. I use bread flour and warm water to make the dumpling skin. If there is no bread flour just use plain flour it will do.
The filling is debatable of what to add in it. It all depends on preference and what is available on hand. Some add dried shiitake mushroom the choice is entirely up to one’s preference.
Chinese pork and prawn dumplings
EQUIPMENT
- steamer
- rolling pin
- blender to blend the filling ingredients together (optional)
INGREDIENTS
- 2 cups bread flour or plain flour
- 1 cup water hot water
- 1/4 tsp salt
Dumpling filling
- 400 grams minced pork
- 5 stalks spring onion
- 1 egg
- 1/4 tsp salt
- 1/4 tsp ground five spice powder
- 1/2 tsp sichuan pepper ground
- 1 tbsp soy sauce
- 180 grams raw prawns
- 200 grams chinese cabbage chopped finely
- 10 grams dried wood ear
- 1 tsp chopped ginger
- 1 tsp sesame oil
Chilli and ginger dip
- 1 red chilli deseeded (optional)
- 2 cm ginger skin peeled
- 1 tsp soy sauce
- 1 tsp balsamic vinegar
INSTRUCTIONS
Prepare the dumpling dough
- Measure out the ingredients. in a bowl add the hot water to flour slowly. Mix it with a fork then use your hands once the mixture starts to form a dough. this is basic dumpling dough recipe.
Making the filling
- Peel the garlic and ginger together. Rehydrate the wood ear either in hot water or cold water. If not using a blender, chop all the ingredients finely. In a bowl add all the ingredients including the seasonings together. Mix well.
Making the dumpling
- Roll the dough and divide the dough into 20-30. It depends on how big you want the dumpling to be. Then using a rolling pin roll out the dough. Add the filling and then seal it by pressing the edges together.
Cooking the dumpling
- Bring a pot of water to boil. Once the water is boiling in the pan add the dumplings. The dumpling is cook once it starts to float the pastry changes color or becomes starchy. Serve immediately with some chili and ginger dip or Sriracha sauce.
- Prepare the chili and ginger dip by chopping the red chilli and finely slice the ginger. Add the soy sauce and balsamic vinegar with the chili and ginger.
Thank you for reading and dropping by. Do have a look at my other dumpling recipes like this one on potsticker or pan-fried dumpling.
Chinese pork and Shrimp Dumpling
- 2 cups bread flour (or plain flour)
- 1 cup water (hot water)
- 1/4 tsp salt
Dumpling filling
- 400 grams minced pork
- 5 stalks spring onion
- 1 egg
- 1/4 tsp salt
- 1/4 tsp ground five spice powder
- 1/2 tsp sichuan pepper ground
- 1 tbsp soy sauce
- 180 grams raw prawns
- 200 grams chinese cabbage (chopped finely)
- 10 grams dried wood ear
- 1 tsp chopped ginger
- 1 tsp sesame oil
Chilli and ginger dip
- 1 red chilli (deseeded (optional))
- 2 cm ginger (skin peeled)
- 1 tsp soy sauce
- 1 tsp balsamic vinegar
Prepare the dumpling dough
Measure out the ingredients. in a bowl add the hot water to flour slowly. Mix it with a fork then use your hands once the mixture starts to form a dough. this is basic dumpling dough recipe.
Making the filling
Peel the garlic and ginger together. Rehydrate the wood ear either in hot water or cold water. If not using a blender, chop all the ingredients finely. In a bowl add all the ingredients including the seasonings together. Mix well.
Making the dumpling
Roll the dough and divide the dough into 20-30. It depends on how big you want the dumpling to be. Then using a rolling pin roll out the dough. Add the filling and then seal it by pressing the edges together.
Cooking the dumpling
Bring a pot of water to boil. Once the water is boiling in the pan add the dumplings. The dumpling is cook once it starts to float the pastry changes color or becomes starchy. Serve immediately with some chili and ginger dip or Sriracha sauce.
Prepare the chilli and ginger dip by chopping the red chilli and finely slice the ginger. Add the soy sauce and balsamic vinegar with the chilli and ginger.
