Total Time
1hr 15mins
Prep 50 mins
Cook 25 mins

This recipe came from the Ultimate Chinese cookbook.

Ingredients Nutrition


  1. Sift together flour and salt.
  2. Add oil and water (start with half the water, then add more if needed), and mix well to form a soft dough.
  3. Knead on a lightly floured surface, the wrap in plastic wrap and let rest for 30 minute.
  4. While dough is resting, max all of the filling ingredients together.
  5. Set aside.
  6. Roll out dough to desired thickness.
  7. Cut into 5 in circles.
  8. Place 1 tsp filling onto each circle.
  9. Fold dough over filling to form a packet, pressing edges to seal.
  10. Lightly fry dumplings in a wok, in batches, until browned.
  11. Add ½ c water to wok, cover, and steam for 5 minute.
  12. If desired, garnish with green onions.
  13. Serve with soy sauce for dipping.


Most Helpful

the dough for the noodle was a little stiff so they turned out a little thicker than i like and the meat was a little dry i used Chicken. i will make these again but will make the dough a little softer so its easer to roll and maybe add a little broth to the meat and more veggies to the mix thank you for the recipe.

kimmaboo February 25, 2007

So not know what I did wrong. Mine fell apart during the steam step. ?? They still tasted good though!

Mama's Kitchen (Hope) September 18, 2005

These were great. I had some leftover pork roast and substituted pork for the chicken. I also added some minced garlic and black pepper. I purchased the wrappers. Thanks for the recipe.

Cilantro in Canada January 31, 2005

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