Bursting with zingy Chinese flavours and juicy chicken mince, impress your guests with these authentic but easy-to-make dumplings. Serve them as a side dish or starter.


Dumpling wrapper

250g plain flour
80ml cold water
Pinch of salt


200g chicken mince
50g brown shrimp, finely chopped
1/2 tablespoon ginger, grated
1 tablespoon spring onions, finely chopped
1 small clove garlic, crushed
1/2 teaspoon salt
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 level teaspoon five-spice powder
5 dried porcini or shiitake mushrooms, soaked and finely chopped

Dipping sauce

150ml rice wine vinegar
150ml light soy sauce
1cm-thick slice of cucumber, finely diced
1 spring onion, finely sliced
A generous splash of sweet chilli dipping sauce

How long?

20 minutes

1-2 hours resting time for the dough

How many for?

Feeds 4

Cooking method

1. Combine all of the dipping sauce ingredients and set aside.

2. To make the wrappers, combine the salt and flour in a large bowl then stir in most of the water and mix to a firm but smooth dough. Add a splash more water if the dough is dry or too stiff.

3. Knead the dough briefly before covering and setting aside to rest for an hour or two. The longer it rests, the softer the dough will be.

4. Mix all of the ingredients for the filling together until thoroughly combined.

5. When you’re ready to make your dumplings, knead the dough again for a couple of minutes until it’s smooth and pliable.

6. Roll the dough into a sheet approx 2mm thick (it really needs to be super-thin, so use lots of flour to make sure it doesn’t stick) and then cut out discs with a 6cm (approx) round cutter.

7. Place 1 small teaspoon of filling in the centre of each disc. Lightly dampen the edge of the wrapper with your finger or a pastry brush dipped in cold water. Seal the edge completely. You’ll find the dough is quite stretchy so pull it over to cover the filling, but be careful not to overstuff them or they won’t seal properly and let the water in or they will burst when cooking.

8. Place your prepared dumplings on a well-floured non-stick sheet. Don’t trust greaseproof paper – the dumplings will stick, so it’s vital you have them on flour.

9. Heat a splash of oil in a non-stick pan. Place the dumplings in one by one. Fry until one side of the dumpling become slightly brown then turn to brown the other side.

10. Once browned on both sides, pour around 250ml of boiling water into the hot pan and immediately cover with a lid. The steam will cook the dumplings completely.

11. After around 1 to 2 minutes the water should have steamed away, lift the lid and continue to fry for another minute or so until crispy again.