Tuesday, 13 June 2017

Lunch Box Ideas: Steamed Dumplings recipe

Serves: 4-6 people approx.
Serve size: 6 dumplings


Dumpling Filling:

1 large carrot, roughly chopped
3 cups roughly chopped vegetables e.g. Bok Choy or Choy Sum or Chinese broccoli or string green beans or cabbage or cauliflower
1 leek, roughly chopped
1 shallot, roughly chopped
300g pork mince
2cm cube ginger, minced
3 garlic cloves, minced
2 Tb olive oil
1 Tb sesame oil
1 Tb rice vinegar
2 Tb gluten free soy sauce
Cracked pepper to taste


2 cups plain flour
3/4 cup boiled water


Rice paper

Dipping sauce:

50mls gluten free soy sauce
1 tsp rice vinegar
1 tsp maple syrup
20mls boiled water

Shallots for garnish


Food processor, large mixing bowl, wooden spoon, baking paper, 3 large bamboo steamer baskets, large pan, rolling pin


Vegetable and pork filling
  1. In a food processor, finely chop the carrot, vegetables, leek and shallot 
  2. In a large bowl, combine pork mince, vegetables, ginger, garlic, olive oil, sesame oil, rice vinegar, gluten free soy sauce and cracked pepper. 
  3. Set aside 


  1. Place plain flour in a bowl 
  2. Add boiling water gradually as you combine with a wooden spoon 
  3. Bring the dough together and kneed gently
  4. Cover with cling wrap and allow to rest for 15mins 


  1. Line the steamer basket with wet scrunched up baking paper. 
  2. Place about 500ml or more of water to a large pan, bring to the boil and then set aside 
  3. Roll out the dough thinly into small circles approx. 6 cm diameter using extra dusting flour sparingly to your working surface 
  4. Place about 1 Tb of the filling into the centre rolled out dough 
  5. Fold the dough to bring the edges together and press gently closed 
  6. Place dumplings into steamer basket. 
  7. Once the basket is filled, bring the pan with water back to simmering and place the steamer basket into the water. Ensure the water is not touching the dumplings. 
  8. Steam for 12 to 18 minutes depending on the size of your dumplings 

Dipping sauce
Combine gluten free soy sauce, rice vinegar, maple syrup and water

No comments:

Post a Comment