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Cover - Homemade Dumplings with Dipping Sauce & Garlic Greens

Homemade Dumplings with Dipping Sauce & Garlic Greens

45 mins
388 cals per serving
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Donal's Notes

Dumplings can seem to be a very daunting recipe to take on, but having it broken down step by step makes it much more manageable! Piece of advice, don’t tackle this recipe any old evening in a rush, dedicate the time and care it requires.

Ingredients

plain flour
plain flour
hot water
hot water
fine sea salt
fine sea salt
pork mince
pork mince
fresh ginger
fresh ginger
chives
chives
light soy sauce
light soy sauce
fish sauce
fish sauce
rice wine
rice wine
spring onions
spring onions
red chilli
red chilli
vegetable oil
vegetable oil
Chinese black vinegar
Chinese black vinegar
honey
honey
garlic
garlic
bok choy
bok choy
sesame oil
sesame oil

Equipment

Mixing bowl
Mixing bowl
Small pan
Small pan
Rolling pin
Rolling pin
Baking parchment
Baking parchment
Pot with steamer attachment
Pot with steamer attachment

Method

1

Firstly, make the dough. Put the flour in a bowl and pour in the very hot water and mix with a fork until it is shaggy and rough. Stand for 10 minutes then turn out and knead to a smooth ball. Cover with an upturned bowl and leave to stand for an hour.

2

Meanwhile, make the dipping sauce. Finely slice the spring onions and finely chop the chilli. Put the spring onion and chilli in a small bowl.

3

Heat the oil in a small pan. Once heated, pour the oil over the spring onion and red chilli, then add the soy sauce, vinegar and honey.

4

For the filling start by grating the ginger and finely chopping the chives.

5

Mix all the ingredients together: ginger, chives, pork mince, soy sauce, fish sauce, rice wine and season with salt.

6

Divide the dough into two lumps and roll each into an equal sized rope, then cut each into 12 equal sized pieces, so 24 pieces total.

7

Using cornflour to dust the surface and rolling pin, roll each into a 10cm disc and keep under a barely damp tea towel. This keeps the dough from drying out.

8

Put a spoonful of filling onto each disc, rub a little water over one edge, then use your fingers to pleat and squeeze the edges closed. There are lots of methods for shaping dumplings and they take a little bit of practice to get right but even if your dumplings are imperfect, they will still taste fantastic! A good starter method is to use your fingers to pleat around the edge, bringing it together, to form a neat little bun with a pointed top. You can also just pinch the two sides together with no pleat!

9

Bring a large pan of water to the boil and put a layer of baking paper into the bottom of a double steamer. Place the dumplings in the steamer and place over the pan and cook for 10 minutes.

10

Meanwhile, for the greens, heat the oil in a pan and add the sliced garlic, pak choi and and cook for 2-3 minutes. Add the soy and sesame oil and cook for a minute more.

11

Serve the steamed dumplings with the greens and the dipping sauce.

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