Wednesday, March 21, 2012

MKR Dumplings

This is a recipe from MKR Australia cooked by Carly and Emily from Victoria. 

This is a good recipe for anyone who would like to make their own pastry.  I tried doing it myself and it was really easy to make.


Dumpling pastry
300g plain flour, plus extra, to dust
165ml boiling water
80ml cold water

350g pork mince
1 1/2 tbs warm water
4 garlic chives, finely chopped
1 spring onion, finely chopped
1cm-piece fresh ginger, finely grated
2 tsp light soy sauce
1 tsp olive oil
3/4 tsp salt
1/2 tsp sesame oil
1/4 tsp black pepper
*Chinese red vinegar is sometimes called red rice vinegar. You will find it at local Asian grocers


1. To make dumpling pastry, place flour in a large bowl. Slowly add enough combined boiling and cold water, stirring, until mixture just comes together. Turn dough out onto a lightly floured surface and knead gently. Cover with a damp tea towel and stand for 1 hour.

2. Meanwhile, to make filling, combine all ingredients in a large bowl.

3. Turn dough out onto a lightly floured surface. Divide in half and cover 1 piece with a damp tea towel to prevent it from drying out. Roll the other piece into a 3cm-diameter log, cut off 2cm slices and roll into balls, then flatten into 7cm rounds. Repeat with covered dough.

4. Place 2 tsp of filling into the centre of each round. Brush edges with water, then fold in half and pinch edges to seal. Set dumplings aside on a well-floured work surface.

5. Heat oil in a large non-stick frying pan over medium-high heat. Cook dumplings, in batches, in a single layer for 1-2 minutes or until golden brown underneath. Add enough water to come halfway up the side of the dumplings and cook, covered, for 4-5 minutes or until water has been absorbed and dumplings are cooked through. Repeat with remaining dumplings.
6. Serve dumplings with dipping sauces.
A comment or two will be appreciated...



  1. Have you ever tried to cook in water first, then drain and fry? That's what I do with store bought and they come out super crunchy but juicy.

  2. @ zeep92,
    yes i do that sometimes too...i think i have another dumpling recipe here (siomai) which is also good to fry...cheers!


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