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Chinese dumplings

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These easy Chinese dumplings are stuffed with pork mince, celery, mushroom, ginger and garlic and served in a spicy soy broth. They are shaped into the ingot shape, which is traditional for Lunar New Year and simple enough for beginners to master.

 

Ingredients

For the wontons

  • 1 garlic clove, finely chopped
  • 3cm/1¼in fresh root ginger, peeled and finely chopped
  • 1 spring onion, finely chopped
  • 5 fresh coriander sprigs, finely chopped
  • 200g/7oz celery, finely chopped
  • 50g/1¾oz dried shiitake mushrooms (dried weight), soaked overnight, drained and finely chopped
  • 1–2 Chinese leaves, finely chopped
  • 100g/3½oz pork mince
  • 150g/5½oz raw tiger prawns, peeled and finely diced (optional)
  • 20 wonton wrappers
  • salt

For the marinade

  • 1 tsp salt
  • ¼ tsp white or black pepper
  • ½ tsp sugar
  • 1 tsp sesame oil

For the chilli broth

  • 1 tbsp vegetable or sunflower oil
  • 2 garlic cloves, finely chopped
  • 2–3 large red chillies, finely chopped
  • ½ tbsp light soy sauce
  • 200ml/7fl oz fresh chicken stock
  • 1 spring onion, finely sliced
  • handful fresh coriander stalks, chopped

 

 

Chinese dumplings

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