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20 -25 dumpling wraps

150gr minced porkmeat

100gr chopped & cleaned prawns

3cm piece of grated ginger

1 clove finely chopped garlic

10 sterns chopped chives

8 chopped water chestnuts

1/2 finely chopped red chilli pepper

1 stern sliced in rings spring onion

3 tablespoons soya sauce 3 tablespoons rice vinegar

1 teaspoon sugar

1 teaspoon toasted sesame seeds

4 chopped cilantro sterns


3 tablespoons soya sauce 2 tablespoons rice vinegar

1 teaspoon sesame oil

3/4 finely chopped garlic

1 cm finely chopped ginger

a pinch of toasted sesame

a pinch of finely sliced spring onions

optional - add some fresh chopped chili rings, chili oil or chili sauce for extra spice

optional cabbage leaves

COOKING UTENSILS: food processor

bowl of water

coffee spoon

steaming bamboo basket (steamed dumplings) cooking pot and (boiled dumplings) cooking pan + 2 tablespoons of plain oil for hot use (pan- fried dumplings)

baking sheet or a non sticking sheet


Transfer all the ingredients into a food processor. Except for the cilantro sterns, toasted sesame and the liquid ingredients, and mince until you get a smooth mixture. Pour into a bowl, add the liquid ingredients, cilantro and sesame seeds and mix with a spoon or (clean) hands.

Place a dumpling wrap into your hand and fill it with a coffee spoon of mixture.

Wet the edges of your dumpling wrap. Fold the dumpling in the a half-moon shape and push the wet edges to close the dumpling. This is perfect for boiled and pan-fried dumplings.

For steamed dumplings you can also fold the edges to the middle of the mixture without closing it all the way tothe top, but leaving some open space. It's nice to finish it with some extra chopped chive, sesame seeds or sliced spring onion as decoration.

Place the dumplings on a baking sheet or non sticking sheet while you finish filling and closing them.

While cooking the dumplings you can mix the sauce ingredients and let them soak a bit for extra taste.

STEAMED Bring a bottom of water to boil in a wok pan. Put the basket on the wok pan without touching the water with the bottom of the basket. Place cabbage leaves or baking sheets (carve some holes in the baking sheet) to cover the bottom of the basket.

Arrange the dumplings into the steaming basket without touching each other (sticky) and steam on medium heat for 5". BOILED

Fill a large pot with 3/4 water and bring to a boil, add a little pinch of salt to the water.

Place the dumplings into the boiling water and wait until they float to the surface.

Add a cup of cold water and wait until the water boils again. Repeat adding a cup of cold water and when the dumplings float to the surface again you gently remove them with a slotted spoon.


Heat a large non-sticking cooking pan with 2 tablespoons of plain oil. Arrange the dumplings into the hot pan without touching each other (sticky) add some water to fill the bottom of the pan, place the cover on the pan and cook for 2-3".

Remove the cover and continue cooking the dumplings until

the water is totally evaporated. Leave them a bit more so'll you get a crispy baked bottom.

Serve and eat immediately with the dipping sauce.


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