Readers, you’ve probably all read about my Chinese foodie adventure by now but I’m dragging the trip out of the archives of my mind in
order to write a new post.
One of my favourite foodie experiences on the trip was
having steamed dumplings at Mr Shi’s on the last night of the trip. It was a little backstreet dumpling house
with around 10 tables and menu half the size of Beijing .
I was so inspired by the food there, I went out and bought a bamboo
steamer (£2.99 from Home Bargains) and decided to create my own dumplings. I really struggled to get a UK recipe so
have taken the dough from Foogio.com and made my own filling.
These are easy to make and easy to steam but the dough does
take a bit of time to prep. My half quantities
made around 18 dumplings which is more than enough for two.
Steamed Asian Pork Dumplings
Ingredients
Makes 18 dumplings
Dough
2 cups plain flour
1 cup boiling water
¼ teaspoon salt
Filling
200g pork mince
3 spring onion
1 carrot (finely grated)
Small cube of fresh ginger
Minced garlic
2 tablespoons Soy Sauce
1 tablespoons Sesame oil
1 teaspoon Rice Wine
Method
1. Firstly make your dough.
Sift the flour and salt into a bowl and slowly add the water, until you
form a dough. It shouldn’t be sticky.
Turn out onto a floured board and knead for around 10 minutes, until
it’s smooth and elastic. Return to a
bowl, cover with a damp cloth and set aside to rest for around an hour.
2. Meanwhile, start
to prep your filling. Chop the spring
onions as small as you can and peel and finely grate the carrot.
3. Brown the mince in a pan over a medium/high heat. Break the mince into small pieces using two
wooden spoons. Pour off any fat.
4. Add in the garlic to your taste, the carrot and the spring
onion. Continue to cook through. Add in the soy sauce, rice wine and sesame
oil. Cook until the mince is fully cooked.
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Cooking the filling |
5. Remove from the heat and transfer the filling to a food
processor. Pulse until smooth and almost
paste like. However, you want to retain some texture – not baby food
standard!!! If the filling isn’t coming
together, you can add a tiny bit of boiled water to soften it up. Set aside.
![]() |
Finished filling |
6. Once your dough has rested, turn out onto lightly floured
board and break smaller pieces of dough off the ball. Roll out until a few mm thick. Repeat.
7. Using a round fluted cutter, cut circles out of your
dough, until you have 18 pieces.
8. Add a teaspoon of filling to the centre of each circle
and wet your finger. Run it around the
dough and bring the two sides together, to form a sealed parcel with no air
holes. Congratulations, you’ve made your first dumpling!
9. Repeat this process another 17 times… Sorry!
10. Once all your
dumplings are assembled (and if you have a two level steamer) add 9 dumplings
to each level of the bamboo steamer. If
you have a single layered one, you’ll need to cook in two batches.
11. Add boiling water
to your wok to just below the bottom layer of the steamer. Put the hob on and as the water begins to
boil, place the steamer into the wok (with the lid on the steamer).
Steam your dumplings for around 10 minutes, once the steam really begins
to take hold.
![]() |
Checking on the dumplings as they cook |
12. Remove from the steamer and serve immediately. If your dumplings stick to the steamer, a
gentle push should remove them with no damage.
Serve with soy dipping sauce.
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