There's two parts to this recipe.  You don't have to make the wrappers - you can purchase wrappers from any good Asian supermarket!

Dumpling Wrappers 

What you’ll need:

• 300g plain flour
• ½ tsp salt
• 160ml boiling water

How to do it:

1. First things first — stir your salt into the hot water.
2. Slowly pour this salty goodness into the flour while mixing with a wooden spoon. (Steady stream = no floury lumps!)
3. Keep stirring until it starts looking like dough.
4. Get your hands in there and knead for a couple of minutes until it softens up.
5. Wrap it up snug in plastic wrap and let it rest for 30 minutes.
6. After its nap, your dough should feel soft, smooth, and ready to roll.
7. Roll it out into one big rectangle.
8. Cut that rectangle into 4 pieces.
9. Take one piece (keep the rest covered so they don’t dry out), and roll it into a long thin log.
10. Chop the log into 8 little bits.
11. Flatten each piece into a disc with the palm of your hand.
12. Roll them out thin and pretty — a cookie cutter works a treat if you want perfect circles.

 

Pork & Beef Dumpling Filling

What you’ll need:

• 300g pork + beef mince
• 50g Chinese cabbage (leaf only)
• 200g firm tofu
• 1 bunch garlic chives
• 75g sweet potato noodles
• 1 egg (separate yolk + white)
• 1 tbsp garlic (chopped)
• 1 tbsp ginger (grated)
• 1 ½ tbsp soy sauce
• 1 ¼ tbsp sesame oil
• 1 ¼ tsp salt
• 1 ¼ tsp sugar
• A good crack of pepper

How to do it:

1. Cook your noodles (5–8 mins), drain, cool, and chop.
2. Finely chop the cabbage, then squeeze out the excess water (no soggy dumplings here).
3. Chop the chives.
4. Dice the tofu into small pieces, then strain through muslin or a clean tea towel to dry it out.
5. Separate your egg — keep the white in a bowl for sealing later.
6. Garlic gets chopped, ginger gets grated.
7. Mix up a quick sauce with soy, sesame oil, salt, sugar and pepper. Taste — add a pinch more salt if you like.
8. Now the fun part: throw everything (pork, beef, cabbage, tofu, chives, noodles, egg yolk, garlic, ginger + sauce) into a big bowl. Get your hands in there and crumble the tofu as you mix for a nice even filling.

To wrap:

• Now go all pro and set up your dumpling station with non-stick paper, your wrappers, and a little bowl of egg white.
• Pop a spoonful of filling in the middle of a wrapper.
• Brush the edges with egg white, fold, press, and seal.
• Admire your handiwork - and maybe line them up in neat little rows, very satisfying – better still, tag us on socials and we will rejoice in your cleverness!