Chinese Dumplings with Crispy Chilli Dressing

Serves 4-6
Time 45 minutes


2 ½ cups plain flour
1 ½ tsp salt
1 cup cold water
4 drops sesame oil


100g minced pork
100g minced chicken
50g prawns, finely chopped
2 spring onions, green part only, finely chopped
1 tbsp grated ginger
½ long red chilli, finely chopped
1 clove garlic, minced
1 tbsp gochujang
1 tsp oyster sauce
1 tsp soy sauce


2 tbsp black vinegar
½ tsp grated ginger
1 tbsp crispy chilli paste
2 tbsp soy sauce
½ tsp sesame oil


In a large shallow bowl mix the flour, salt and sesame oil together. Make a well in the centre and pour in the water, then gently knead the dough into a ball. Tip the ball out onto a floured bench and knead for about one minute into a thin log, then leave to rest for about 10 minutes.

Cut the log into about 24 small pieces (similar to gnocchi), then use a rolling pin to flatten them into 10cm wide circles, about ½ cm thick. Dust them with flour to prevent them sticking together.

To make the filling, place the pork, chicken and prawn in a bowl and mix to combine. Add the spring onion greens, ginger, chilli, garlic gochujang, oyster sauce and soy sauce, and mix well with a spoon.

Place a teaspoon of the filling in the centre of each wonton wrapper, then dampen the edges with water and fold over into a half moon shape to enclose. Press the edges together and bring the corners around to meet each other in the middle (like a tortellini shape). You can also leave them as half moons.

In a large pot of salted boiling water, carefully lower in the dumplings and cook for a few minutes until they rise to the surface. Combine all of the dressing ingredients in a small bowl and serve alongside the hot dumplings.