home made dumpling wrappers
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
Wrappers, stuffing and dipping sauce for the steamed dumplings.
for the wrappers
  • 200g plain flour (plus extra for dusting)
  • 1tsp salt
  • 75ml boiling water
  • 50ml water (I said 25ml in the video... sorry)
  • 2tsp vegetable oil
for the stuffing
  • 500g pork mince
  • 2tbsp light soy sauce
  • 2tbsp cornflour
  • 1tsp salt
  • 1tsp white pepper
  • 2tsp sesame oil
  • ¼C chopped shallots
for the dipping sauce
  • equal quantities of light soy sauce & chinese red vinegar
  • a few drops of sesame oil, to taste
How to make it
  1. Mix the plain flour and salt in a bowl.
  2. Tip the hot water in quickly and stir furiously with a pair of chopsticks to combine the water & flour. This will allow the dough to develop its gluten and become nice and elastic and stretchy! (I use chopsticks because they allow me to incorporate everything together really quickly, without things clumping like they would using a spoon or a whisk).
  3. Add the additional water & vegetable oil and mix until you have a cohesive dough. Wrap the dough in cling film and let the dough rest for an hour in the fridge.
  4. Once the dough is rested, roll it out into a long cylinder (about 2cm in diameter) and cut the dough into about 30 equal balls.
  5. Rolling out from the centre (see the video for a demonstration), form thin sheets of dough from each ball. This will be the finished dumpling wrapper. If you want to keep it neat, use a cookie cutter to trim the excess.
  6. Store by adding lots (like 1 tsp) of flour in between each completed wrapper and stacking.
for the stuffing
  1. Combine all of the ingredients in a bowl and mix thoroughly with a spoon or with your hands. Chill in preparation for dumpling filling.
  2. To form the dumplings, take a dumpling wrapper and add a mound of filling in the middle. Wet the outside edge and press together in a half-moon to seal. Crimp the edges (see the video for a demonstration).
  3. To cook, steam in a conventional steamer for about 15 minutes, or until the juices of a poked dumpling run clear. In a steam oven at 100C, it will take just under 10 minutes.
for the dipping sauce
  1. Deseed & chop the chilli finely. Add the remaining ingredients and stir.
Recipe by onebitemore at https://www.onebitemore.com/2011/01/steamed-dumplings/