I absolutely love dumplings and eat them often as my uni is in the heart of Chinatown. There is this little shop that looks pretty ‘dingy’ but never judge a book by it’s cover…they make some hang on dumplings, and are about $8 for a serve of 12 which is very reasonable for the uni student. I decided to have a go at making my own and went for my two favourite fillings; pork & chive and vegetarian.

Making the filling is extremely simple, the only tricky bit is folding the dumpling into its shape as you have to get the right amount of filling. I was putting way too much at first and it was oozing out of the sides.  I ended up making close to 60 dumplings. They are easy to store and I can freeze them until their ready to steam or add to a soup. I have a few things that I would change for next time, but I was extremely happy with how my first attempt turned out.

Pork & Chive

500g lean pork mince

1/4 cup finely chopped chives

1 tbsp grated ginger

1 clove garlic

1 egg

1 tsp dark soy sauce

Place all of the ingredients together in a bowl and combine well, garnish with salt and pepper. We only had dark so sauce at home, normal soy sauce work perfectly fine, might need to but two tsp’s though as dark soy is a lot stronger.


1 tbsp grated ginger

1/2 red capsicum chopped finely

1 cup white cabbage finely sliced

1 carrot grated

1/4 cup coriander chopped finely

1 clove of garlic

1 bok choy bulb finely sliced

2 tbsp sesame oil

Place the capsicum, cabbage, carrot, bok choy, ginger and garlic together in a bowl. Pour in the sesame oil and combine together. Heat a pan and cook the vegetables until soft, place in a bowl and stir through the chopped coriander and garnish with salt and pepper.

I bought two packets of round wonton wrappers from Woolworth’s (they are in the fridge section). Each packet had 30 wonton sheets. Next time I would roll these sheets out a bit more as I prefer the Gow Gee skin to be quite thin, and bigger wonton sheets means more filling can be placed inside.

Place the wrappers on a clean work surface. I worked off our granite bench so I placed a bit of flour down to ensure the wrappers didn’t stick. Place one heaped teaspoon of mixture in centre of each wrapper; brush half of the circles edge with a little water. Fold the sheet over and press down on the edges, ensuring no air pockets are left inside with the mixture. To make the pleats, start at one end and pinch the wrapper together and folding one part behind. Keep doing this until you reach the other end. I used this really handy video done by Sheryl Lee click here to access it on her blog; One Bite More. It has a great demonstration on how to fold a Gow Gee.

These are a few of the finished masterpieces. I was so happy with how they came out. Some were odd shapes, or had more pleats then others but I can work on perfecting that next time.

No cooking adventure is complete without having a little taste test. I boiled water, but the steamer on and cooked a few too many dumplings for lunch. The insides were beautiful and cooked through well. Next time I would chop the vegetarian mixture more finely, as it was a bit of a messy struggle trying to get all the bits inside the wrapper.

I served mine with some chilli, but would also recommend mixing sweet chilli sauce with a bit of soy sauce as a yummy dip.