Seafood Snacks Starters vegan Vegetarian

Homemade Dumplings 3 ways

Homemade Dumplings 3 ways, a seafood, meat and a vegetarian/vegan version. Explaining step by step technique of how to assemble them.

Since we have been in social Isolation for a few weeks now and the kids are still on school break, I have had a chance to make some recipes I usually wouldn’t get the time to make in the rush of normality. I know we are all getting a little bored not being able to get out in our familiar environment and the feeling of being stuck at home can be quite mentally challenging. I for one and like many have been using this time to get in the kitchen and cook more. It’s what I enjoy, a bit of distraction from the outside world it always has been my safe haven in times of stress. Focusing your mind solely into creating something especially from scratch is quite self satisfying, a wonderful feeling of accomplishment, the best part is you get to devour delicious food at the end of it.

Homemade bread has been most popular with everyone over the past week, all these closet bakers coming out from the wood works showing their baking skills with creating sourdough starters and step by step daily updates of the process. It is quite humbling to see really, how our lives have taken a step back to simpler times, appreciating the labour of love that is cooking.

Homemade dumplings

Though bread is a wonderful staple recipe to conquer and you may have already ticked that one of the achievement list but have you ever tried making your own dumplings?

They are actually not that difficult at all to make, and quite versatile with the fillings to suit your tastes. I am sharing three different varieties with you a seafood version, meat version and a vegetarian/vegan version. Explaining step by step directions of how to assemble them.

Crab and Prawn Filling Ingredients
  1. Mix the ingredients of your choice of filling into a bowl and set a side
Filling Dumplings

2. Line a baking tray with baking paper, dust with a little cornflour. Prepare your wrappers spreading a few out on a clean surface.

3. Spoon a small amount of filling around a heaped teaspoon into the centre of round dumpling wrappers (Gow Gee Pastry Wrappers) found in the fridge/frozen section at major supermarkets or asian grocers.

4. Using your fingertip dip into a bowl of water and wet around the edges of the dumpling pastry.

5. Fold one side over the filling to meet the other and press down on pastry to seal all the edges.

Fold and Pinch technique to assemble dumplings

6. Using a fold and pinch technique to seal all the edges, making little pleats. Repeat with remaining dumplings. Place dumplings on the prepared baking tray. Sprinkle them with a little more cornflour.

7. Dumplings are ready to cook or alternatively place tray in the freezer, once dumplings are frozen place them in a container store in the freezer and use as you please.

Steam and lightly pan fried dumplings (potstickers)

8. To steam dumplings in a bamboo steamer – Line the bamboo steamer inside with a circle round cut out of baking paper, poke a few holes in the paper then place over a pot of boiling water. Place dumplings inside the steamer a single layer onto of the paper, you will need to do this in batches. Replace the lid and steam 7-8mins or until cooked through.

9. To steam in a pan and lightly pan fry to get a crispy base – Add 2 Tbsp vegetable oil in a pan on medium to high heat. Add dumplings in a single layer in the pan and cook for 2-3 mins until bottom is golden and crisp. Add 6 tbsp water to the pan and place lid on. Steam for 3 mins or until water has evaporated and bottoms are crispy. Repeat with remaining dumplings. Serve with dipping sauce.

Crab & Prawn Dumplings

  • Servings: makes 30 dumplings
  • Difficulty: Not too tricky
  • Print

Adapted from Jamie Oliver

Ingredients

30 round dumpling wrappers (*Gow Gee Pastry wrappers)

Cornflour for dusting

vegetable oil for frying

For Filling:

200g crab meat

200g peeled green prawns, roughly chopped

1 thumb size piece ginger, grated

1 clove of garlic, crushed

1 fresh chilli, deseeded and finely chopped

1/2 bunch chives, finely chopped

2 tbsp oyster sauce or soy sauce

1/2 tbsp sesame oil

*Gow Gee Pastry wrappers can be found in fridge/freezer section at major supermarkets or asian grocers

Dipping Sauce

1/4 cup rice vinegar

1/4 cup soy sauce

1 tsp sesame oil

chopped chilli and chives

Directions

  1. Place all the filling ingredients into a bowl and mix well.
  2. Line a baking tray with baking paper, dust with a little cornflour. Prepare your wrappers spreading a few at a time out on a clean surface.
  3. Spoon a small amount of filling around a heaped teaspoon into the centre of round dumpling wrappers.
  4. Using your fingertip dip into a bowl of water and wet around the edges of the dumpling pastry.
  5. Fold one side over the filling to meet the other and press down on pastry to seal all the edges.
  6. Using a fold and pinch technique to seal all the edges together ending up with little pleats. Repeat with remaining dumplings. Place dumplings on the prepared baking tray. Sprinkle with a little more cornflour.
  7. Dumplings are ready to cook or alternatively place tray in the freezer, once dumplings are frozen place them in a container, store in the freezer and use as you please.
  8. To steam dumplings in a bamboo steamer – Line the bamboo steamer inside with a circle round cut out of baking paper, poke a few holes in the paper and place over a pot of boiling water. Place dumplings in a single layer onto of paper, you will need to do this in batches. Replace the lid and steam 7-8 mins or until cooked through.
  9. To steam in a pan and lightly pan fry to get a crispy base – Add 2 Tbsp vegetable oil in a pan on medium to high heat. Add dumplings in a single layer in the pan and cook for 2-3 mins until bottom is golden and crisp. Add 6 tbsp water to the pan and place lid on. Steam for 3 mins or until water has evaporated and bottoms are crispy. Repeat with remaining dumplings.
  10. Serve with dipping sauce.
  11. To make dipping sauce place all the ingredients into a small dipping bowl and stir.

Pork Dumplings

  • Servings: makes 30 dumplings
  • Difficulty: Not too tricky
  • Print

Adapted from Jamie Oliver

Ingredients

30 round dumpling wrappers (*Gow Gee Pastry)

Cornflour for dusting

vegetable oil for frying

For Filling:

250g high grade pork mince

150g Chinese cabbage, shredded

1 thumb size ginger, grated

1 clove of garlic

1 fresh chilli, deseeded and finely chopped

1/2 bunch chives, finely chopped

2 tbsp oyster sauce or soy sauce

1/2 tbsp sesame oil

*Gow Gee Pastry wrappers can be found in fridge/freezer section of major supermarkets or asian grocers

Dipping Sauce

1/4 cup rice vinegar

1/4 cup soy sauce

1 tsp sesame oil

chopped chilli and chives

Directions

  1. Place all the filling ingredients into a bowl and mix well.
  2. Line a baking tray with baking paper, dust with a little cornflour. Prepare your wrappers spreading a few at a time out on a clean surface.
  3. Spoon a small amount of filling around a heaped teaspoon into the centre of round dumpling wrappers.
  4. Using your fingertip dip into a bowl of water and wet around the edges of the dumpling pastry.
  5. Fold one side over the filling to meet the other and press down on pastry to seal all the edges.
  6. Using a fold and pinch technique to seal all the edges together ending up with little pleats. Repeat with remaining dumplings. Place dumplings on the prepared baking tray. Sprinkle with a little more cornflour.
  7. Dumplings are ready to cook or alternatively place tray in the freezer, once dumplings are frozen place them in a container, store in the freezer and use as you please.
  8. To steam dumplings in a bamboo steamer – Line the bamboo steamer inside with a circle round cut out of baking paper, poke a few holes in the paper and place over a pot of boiling water. Place dumplings in a single layer onto of paper, you will need to do this in batches. Replace the lid and steam 7-8 mins or until cooked through.
  9. To steam in a pan and lightly pan fry to get a crispy base – Add 2 Tbsp vegetable oil in a pan on medium to high heat. Add dumplings in a single layer in the pan and cook for 2-3 mins until bottom is golden and crisp. Add 6 tbsp water to the pan and place lid on. Steam for 3 mins or until water has evaporated and bottoms are crispy. Repeat with remaining dumplings.
  10. Serve with dipping sauce.
  11. To make dipping sauce place all the ingredients into a small dipping bowl and stir.

Vegetable Dumplings

  • Servings: makes 30 dumplings
  • Difficulty: Not
  • Print

Ingredients

30 round dumpling wrappers (*Gow Gee Pastry)

Cornflour for dusting

vegetable oil for frying

For Filling:

1 cup shiitake mushrooms, chopped ( you could also do half cup mushrooms and half cup tofu )

1 cup carrots, shredded

1 cup Chinese cabbage, shredded

1 thumb size piece ginger, grated

1 clove of garlic

1 fresh chilli, deseeded and finely chopped

1/2 bunch chives, finely chopped

2 tbsp oyster sauce or soy sauce/tamari

1/2 tbsp sesame oil

*Gow Gee Pastry wrappers can be found in fridge/ freezer section major supermarkets or asian grocers

Dipping Sauce

1/4 cup rice vinegar

1/4 cup soy sauce/tamari

1 tsp sesame oil

chopped chilli and chives

Directions

  1. In a large pan on high heat, heat 1 tbsp olive oil. Add vegetables and ginger and cook for 5 mins until soft. Place the vegetables and the remaining filling ingredients into a bowl and mix well.
  2. Line a baking tray with baking paper, dust with a little cornflour. Prepare your wrappers spreading a few at a time out on a clean surface.
  3. Spoon a small amount of filling around a heaped teaspoon into the centre of round dumpling wrappers.
  4. Using your fingertip dip into a bowl of water and wet around the edges of the dumpling pastry.
  5. Fold one side over the filling to meet the other and press down on pastry to seal all the edges.
  6. Using a fold and pinch technique to seal all the edges together ending up with little pleats, also sure not to leave any filling open. Repeat with remaining dumplings. Place dumplings on the prepared baking tray. Sprinkle with a little more cornflour.
  7. Dumplings are ready to cook or alternatively place tray in the freezer, once dumplings are frozen place them in a container, store in the freezer and use as you please.
  8. To steam dumplings in a bamboo steamer – Line the bamboo steamer inside with a circle round cut out of baking paper, poke a few holes in the paper and place over a pot of boiling water. Place dumplings in a single layer onto of paper, you will need to do this in batches. Replace the lid and steam 7-8 mins or until cooked through.
  9. To steam in a pan and lightly pan fry to get a crispy base – Add 2 Tbsp vegetable oil in a pan on medium to high heat. Add dumplings in a single layer in the pan and cook for 2-3 mins until bottom is golden and crisp. Add 6 tbsp water to the pan and place lid on. Steam for 3 mins or until water has evaporated and bottoms are crispy. Repeat with remaining dumplings.
  10. Serve with dipping sauce.
  11. To make dipping sauce place all the ingredients into a small dipping bowl and stir.

Hello I’m Caz, founder of Green Leaf Living Australia. I live in the coastal city of the Gold Coast in Queensland. Living a naturally healthy lifestyle has been my focus and passion for many years. Here I share my experiences and knowledge with you, hoping to benefit your life in someway. Whether it be by trying one of the delicious food recipes, learning about herbs and how to use them. Traditional remedies, detoxifying your home and replicating a DIY non- toxic natural product for body and home. Using essentials oils to compliment your life or just listening to some wellness tips that help me live a more mindful and balanced life. Follow along with me as I share my love of all things food, health and wellbeing as I keep things real, honest and simple.

2 comments on “Homemade Dumplings 3 ways

  1. Gorgeous looking dumplings – perfectly pan fried. Making my mouth water, right now. Thanks for sharing. margaret

    Liked by 1 person

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