Chinese dumplings

(30 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

This dim-sum of Chinese steamed dumplings is quick and easy to make. Use ready made Chinese dumpling pastry.
This dim-sum of Chinese steamed dumplings is quick and easy to make. Use ready made Chinese dumpling pastry.
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Make some traditional Chinese dumplings with this easy recipe. Fill Chinese dumpling pancakes with a mixture of pork, soy sauce, spring onions and cabbage for a fresh-tasting filling


  • 1tbsp cornflour
  • 1tbsp soy sauce
  • 1tbsp sesame oil
  • Salt and white pepper
  • 25g pork, finely chopped (see tip, right)
  • 2-3 Chinese cabbage leaves, finely chopped
  • 2-3 spring onions, trimmed and finely chopped
  • 1 egg, beaten
  • 16 pancakes, from a 200g pack of Chinese dumpling pastries
To garnish:
  • 1 tsp sesame seeds, toasted
  • 1-2 spring onions, trimmed and finely chopped

Tenderise the pork by squashing it to a mush on a board with the back of a large knife blade.


  1. Put the cornflour, soy sauce and sesame oil into a large mixing bowl. Season with salt and white pepper. Stir until just mixed, then stir in the pork, cabbage, spring onions and egg. Mix well.
  2. Put a heaped tsp of filling on each pancake. Dip your finger into cold water, in a small bowl, and moisten the pancake edge. Fold it over to make a crescent-shaped parcel, press together and make small folds around the edge to seal well.
  3. Cook the dumplings in 2 batches: arrange them in 1 layer in an oiled steamer, then cover and steam for 20 mins.
  4. Serve sprinkled with sesame seeds and spring onion. Make a dipping sauce by mixing 2 tbsp soy sauce, 2 tsp each rice vinegar and sesame oil and a pinch of dried crushed or fresh chopped chilli.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 63(kcal)
  • Fat 2.0g
  • Saturates 0.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(30 ratings)

Your comments

comments powered by Disqus

FREE Newsletter