Did someone say dumplings? From the dough to the filling, these homemade appetisers are second to none. Create your favourite Asian delicacies with ease and enjoy an afternoon of Yum Cha at home.
1 - For the filling: Soak the gelatin in a bowl of cold water for 5 minutes.
2 - In the meantime, bring the stock to a boil in a small saucepan. Remove the gelatine from the water and squeeze out the excess.
3 - Add it to the stock and whisk until dissolved. Remove from the heat, cover, and chill for about 1.5 hours until set.
4 - Combine the pork mince, prawns, spring onions, soy sauce, shaoxing wine, and sugar in a food processor. Pulse until finely chopped. Scrape into a bowl, cover, and chill until needed.
5 - For the dough: Place the flour and salt in a food processor. Pulse a few time to combine. 7 Add the boiling water to the flour in several additions, pulsing in between, until a dough comes together. Once the dough is formed, process for 20 seconds.
6 - Turn out dough, cover loosely, and let rest for 30 minutes at room temperature.
7 - After resting, roll out the dough on a lightly floured surface into a 45 cm | 18" long rope. Divide into 18 pieces, about 2.5 cm | 1" wide. Roll out into 10 cm | 4" wide circles.
8 - Place a generous teaspoon of the pork and prawn filling in the centre of each piece of dough. Top with a small cube of the set stock, pressing it down into the filling.
9 - Gather the edges of the pastry up and around the filling, forming a rough basket shape with loose pleats.
10 - Seal the pleats together using damp fingertips. Press down on the centre to seal the tops.
11 - Line a large steaming basket with a perforated circle of greaseproof paper. Arrange a single layer of the dumplings on the paper. Cover the basket with a lid.
12 - Bring a half-filled saucepan of water to a rapid simmer. Place the basket on top, steaming the dumplings for about 10 minutes until the filling and dough are cooked through.
13 - Remove the basket from the saucepan and let the dumplings cool briefly before serving.
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1 hour 25 minutes
- 2 gelatin sheets
- 300 ml chicken stock
- 250 g | 1 2/3 cups minced pork
- 150 g | 1 cup raw prawns, peeled and deveined
- 2 spring onions, chopped
- 1 tbsp dark soy sauce
- 1 tbsp shaoxing wine
- 2 tsp caster sugar
- 275 g | 2 cups plain flour, plus extra for dusting
- 1 pinch salt
- 250 ml boiling water
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