Claire’s Traditional Chinese Dumplings

These are so delicious, taste really authentic and are low in fat!  They do take a while a while to prepare (about an hour) but they are so worth it!  Thanks Claire for another wonderful recipe.

 Should make between 40 and 60 dumplings – depending on size


Approx 5 cups plain flour

Water to mix

Place flour in a bowl and gradually add water until a dough is formed. Knead until smooth.

Roll into a long sausage about 2 cm thick.

Cut into rounds about 1 cm thick.  Roll each into a circle about the size of a mug rim.  Place in a single layer on a piece of non-stick baking paper and repeat until all dough is used. Now make the filling.


500g minced pork

4 to 5 finely chopped spring onions

2 to 4 very finely chopped celery (almost minced)

1 clove crushed garlic

1 teaspoon minced/finely grated fresh ginger

1 beaten egg

1 tablespoon soy sauce

1 tablespoon plain flour

Mix all ingredients together.  Place one rounded teaspoon in each case and seal well – pinching the edges on both sides.

Bring a large pot of water to the boil and place dumplings in the boiling water – cook for 10 minutes. When cooked, remove with a slotted spoon onto warmed plates.

Serve with soy sauce and chilli sauce for dipping.


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One Comment Add yours

  1. Hi Sue,
    I’ve been on a caramel and chocolate binge and my waistband tells me it’s time to take it easy 🙁
    looks like your blog will come in real handy!

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