Celebrating National Dumpling Day!

Sunday 26th September

In a Chinese household making dumplings as a family is traditional, they are so delicious and versatile. My mum usually boils them and we would have dips on the side such as soy sauce or chilli oil. They are also great to have in the freezer if want a quick snack! Check out this recipe…

Circa 40 dumplings recipe

Casing Ingredients

  • 350g low protein flour

  • Pinch of salt

  • 1 egg white

  • Cold water – start with 150ml


  1. So add flour, salt one egg white and water in bowl. I eyeball the water little by little, you'll be surprised how absorbent the flour is so don't add too much at the beginning

  2. Mix until roughly combined and then get your hands in there and knead until it comes together and it shouldn’t stick to your hands (about 5 mins)

  3. Round off in a ball and let rest in a bowl under a towel. Don't worry if the dough looks rough as you rest the dough for 30 mins after which helps smooth the texture. One tip: I find lower hydration dough makes the wrappers better

Filling Ingredients

  • 200g high fat pork mince (ideally you use belly pork and ground up using a processor)

  • 1 spring onion finely chopped

  • Chinese leaf finely chopped

  • Small knob of ginger grated

  • ½ tsp salt

  • 1 ½ tsp light soy sauce

  • 1 tsp oyster sauce

  • 1 ½ tsp sesame oil

  • 1 ½ tsp sugar

  • ½ tsp chicken bouillon powder (optional)

  • 1/3 tsp white pepper

  • ½ tsp Chinese wine

  • 2 tsp groundnut oil (or plain veg oil)

  • Couple tbsp of water


  1. Put everything in a mixing bowl, using your hands mix in circular moments and squeeze. Enjoy!!

Watch this video to learn how to wrap the dumplings!

Recipe taken from: Instagram #whatthepho_ldn