How to make Chinese dumplings
Pork, prawn and shiitake steamed dumplings
5 SmartPoints® per serve
Prep time: 30 minutes | Cook time: 15 minutes
7g dried shiitake mushrooms
150g lean pork mince
150g medium peeled green prawns, finely chopped
2 tsp finely grated fresh ginger
3 green shallots, thinly sliced
2 tsp shaoxing (Chinese rice wine)
1 tsp sesame oil
1 tsp caster sugar
24 wonton wrappers
1 long fresh red chilli, deseeded, finely chopped
1½ tbs salt-reduced soy sauce
3 tsp rice vinegar or
Chinese black vinegar
Place mushroom in a medium heatproof bowl. Pour over 1 cup (250ml) boiling water and stand for 10 minutes. Drain. Remove stems. Finely chop.
Lucy's tip: Soaking makes shiitake mushies softer and more flavoursome.
Place mushroom, mince, prawn, ginger, shallot, Chinese rice wine, sesame oil and ½ teaspoon sugar in a medium bowl. Season with salt and stir to combine.
Place wrappers on a clean surface and cover with a clean, damp tea towel. Working with one at a time, place 2 teaspoons mince filling in centre of each wrapper. Using a pastry brush, brush edges of wrapper with a little water. Fold in half, then fold corners towards the centre.
Lucy's tip: Covering wrappers helps to prevent them from drying out.
Place dumplings in a steamer basket lined with baking paper. Steam, covered, in batches, over simmering water for 6-7 minutes or until cooked through.
Lucy's tip: Make sure the water doesn’t touch the dumplings or they’ll go soggy.
Meanwhile, combine chilli, soy sauce, vinegar and remaining sugar in a small bowl. Serve dumplings with dipping sauce.
Homemade dumplings shaped like gold ingots are traditionally eaten at midnight during Chinese New Year. Occasionally families hide a coin or a peanut in a dumpling to encourage wealth and health respectively. Dumplings are symbolic of change and prosperity as, like many other foods, the Chinese word for ‘wonton’ contains characters that mean ‘new beginnings’.
Did you know? Wonton wrappers are square and gow gee wrappers are round? Try these different folding methods.
Place 2 teaspoons filling in middle of wrapper, brush edges of wrapper with a little water then fold in half to form a triangle.
Place 2 teaspoons filling in middle of wrapper, brush edges of wrapper with a little water, fold 4 corners of wrapper into centre to form a triangle.
Gow gee wrappers
Place 2 teaspoons filling in middle of wrapper, brush edges of wrapper with a little water then fold in half to form a semicircle. Fold small pleats along the top of the semicircle.
Place 2 teaspoons filling in middle of wrapper, brush edges of wrapper with a little water. Fold 2 edges into centre and pinch to seal, fold in remaining 2 other sides and pinch to seal.
Pot sticker dumplings. For a different texture and taste, try pot sticker dumplings, which are cooked by both steaming and frying. Prepare the pork, prawn and shiitake dumplings as per the wonton-folding method in step 3 of the recipe, above. Heat 2 teaspoons peanut oil in a large frying pan over medium-high heat. Add half the dumplings and cook for 1-2 minutes or until bases are golden. Add ½ cup (125ml) boiling water to frying pan. Cover and steam for 4-5 minutes or until water has evaporates. Repeat with remaining dumplings. This recipe will then be 6 SmartPoints value per serve.