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Dumplings: those little Humpty-Dumptys

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5 from 1 review

  • Author: Sarah Kenney, Inspired By Almost Bourdain
  • Total Time: 35 minutes
  • Yield: 6-8 1x


Making dumplings is a snap. Once you get the hang of it, it is a great meal to pull those picky teenagers into the kitchen for some sophisticated fun.


  • 24 wonton wrappers
  • 2 tbsp chopped spring onions

Wonton fillings:

  • 150 g pork mince (or 75 g pork mince and 75 g chopped or minced prawns)
  • 1 tbsp chopped spring onions
  • 1/2 egg, lightly beaten
  • 1.2 tsp grated ginger
  • 1/4 tsp salt
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp Shaoxing wine
  • Dash of white pepper

Dipping Sauce:

  • 3 tbsp Szechuan chilli oil
  • 2 tsp minced garlic
  • 5 tbsp soy sauce
  • 1 tbsp Chinkiang black rice vinegar (Snippet’s Notes: I couldn’t find this “black” variety so I used regular rice vinegar and they tasted good)
  • 1/2 tsp ground Szechuan pepper
  • 1 tsp castor sugar


  1. To Make Wonton Filling:
  2. Mix all ingredients until well combined.

To Cook Wontons:

  1. Heat a big pan of water until it’s boiling.
  2. Drop a few wontons at a time and cook for 3-4 minutes until the filling is cooked (Dumpling will surface and float on top of the boiling water).
  3. Remove and set aside to keep warm.
  4. Repeat until all wontons are cooked.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
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