Dim sum recipe

This weekend I decided to get out of my comfort zone and embarked on a mission to make some dim sum. I was going out for dinner on Friday in Soho so stopped off in a Chinese supermarket and picked up some wonton wrappers.

All you need for about 20 dumplings:

  • wonton wrappers (you can freeze the ones you don’t use)
  • 185g of pork mince
  • 85g raw shelled prawns
  • 3 spring onions
  • 2 tbsp oyster sauce
  • 2 large cloves of garlic
  • thumb sized piece of fresh ginger grated
  • 1 tsp sesame oil

For the dipping sauce:

  • 1 tbsp of rice wine vinegar
  • 1 dessertspoon of soy sauce
  • thumb sized piece of ginger grated
  • 1 chilli finely sliced

The first step is to make the dumpling filling. Finely chop all of the ingredients and make the prawns into a sort of paste, then combine all together.


Dumpling recipe

There are lots of different shapes you can make your dumplings into. I chose to make three different types and cook them all different ways. My dumpling wrappers were square, so I used a template and cut some into circles. The first ones I made were in the gyoza shape. Place a tsp of the mixture on  the lower half of your wonton wrapper.

Dumpling recipe

Have a little bowl of cold water beside you, and wet your index finger and run it round the edge of the wrapper. Then all you have to do is seal the edges and crimp them with the back of a fork.

Dumpling recipe

The next ones I made like siu mai. Plop a tsp of the mix in the centre and then once again run your wet finger round the edge. This time gather up the sides, leaving a little opening at the top.

Dumpling recipe

The final ones I made were just simple triangle dumplings, made by folding over the square wrapper and crimping the edges with a fork.

Dumpling recipe

Once you have your dumplings assembled you are ready to cook them. The first lot, the siu mai, I decided to steam, and this takes 5 minutes. I don’t actually have a steamer so I used a colander above a pan of boiling water. Make sure you lightly grease the bottom of the steamer so that they slip off easily when cooked.

Dumpling recipe

The next batch of triangles I decided to boil and this takes 4 minutes. Make sure you use quite a big pan and don’t overcrowd them because they will stick to each other.

Dumpling recipe

The final lot, the gyozas, I decided to fry. Heat up a little vegetable oil and then fry for about 3 minutes on each side until brown and crispy.

Dumpling recipe

All that’s left is to make the dipping sauce. This is very simple as you just combine all the ingredients together and then put into a little dish. Then grab your chopsticks and get stuck in.

Dumpling recipe

These little dumplings would make a great canapé, impressive starter or numma lunch.  If you do decide to give the recipe a try please let me know and don’t forget to tag any pictures on social media #yummanumma

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