Chinese dumplings with dipping sauce


I absolutely love Chinese food and can spend many a happy hour wandering around Asian supermarkets sourcing weird and wonderful ingredients.  I adore dim-sum and can happily sit and devour plate after plate of these…

(Serves 4 – Or just 1 if you’re really greedy like me!)

For the dumplings:

  • 20 ready-made dumpling wrappers (Available from most Asian supermarkets – just check that they’re egg-free)
  • Punnet of chestnut mushrooms – finely chopped
  • Punnet of oyster mushrooms – finely chopped
  • Garlic clove – finely chopped
  • Drizzle of vegetable oil
  • 4 spring onions – finely chopped
  • 1/2 inch fresh ginger – finely chopped
  • 1 tablespoon soy sauce
  • Salt and pepper

For the dipping sauce:

  • 1/2 cup Chinese rice wine
  • 2 tablespoons soy sauce
  • Red chilli – chopped
  • Fresh ginger – chopped
  • 1 spring onion – chopped
  • 1 garlic clove – chopped
  • 1 teaspoon coconut sugar

For the dumplings:

  1. Heat the oil in a wok
  2. Add all the other ingredients and gently fry until the mushrooms are lightly browned
  3. Drain the excess liquid off
  4. Carefully place a small spoonful of the filling into the centre of each dumpling wrapper
  5. Fold the wrapper over and seal the edges using a small amount of water around the edge
  6. Once all the dumplings are filled and sealed heat for a few minutes each side in a non-stick frying until brown




For the dipping sauce:

  1. Combine all the ingredients, mix and serve