Total Time
1hr 35mins
Prep 1 hr 15 mins
Cook 20 mins

This is an authentic recipe given to me from a friend from Malaysia. It is her Grandfather's recipe who had a store. You'll probably want to double (or triple) the recipe; they are that good. The first four ingredients are for the dough. You can use wonton wrappers instead, just roll them out a little thinner.

Ingredients Nutrition


  • 2 cups flour
  • 2 eggs, large
  • 2 tablespoons vegetable oil
  • 12 cup cold water, divided

  • 34 cup chinese chives (find these in an asian market, you could substitute regular chives or scallions, but it won't be qui)
  • 1 lb ground pork
  • 1 teaspoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon ginger juice (I grate some ginger and press it in a garlic press)
  • 12 teaspoon chicken bouillon powder
  • 1 teaspoon sesame oil
  • 12 teaspoon finely minced garlic
  • salt & pepper


  1. For Dough:.
  2. Place flour in a bowl and make a well.
  3. Crack eggs in a separate bowl and lightly whisk.
  4. Add eggs, oil, and half the water and mix together to make a dough.
  5. Add more water as needed. The dough should not be sticky (similar to pasta dough).
  6. Knead dough on a floured surface for about 10 minutes.
  7. Cover and set dough aside to rest for 1/2 hour.
  8. For filling:.
  9. Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
  10. Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
  11. To assemble:.
  12. Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
  13. Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
  14. Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
  15. Do the rest of the rounds.
  16. To cook:.
  17. Steam the dumplings for 12 minutes.
  18. You can serve them as is or you can then:.
  19. Stir-fry them in a little peanut oil just until they get a little crispy.
  20. Serve them with your favorite dipping sauces.
  21. Enjoy.
  22. If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.


Most Helpful

This is a wonderful recipe. I used the filling only, and bought dempling wrappers at the aisian market. I made about 400 dumplings for our cub scout blue and gold banquet which had the theme "Chinese New Year". They were a huge success with adults and children alike. I served them with steamed broccoli and carrots over pan-fried asisan noodles.

Sally Sasquatch May 18, 2008

This recipe was delicious!! My six year old said, "They taste better than the restaurant!" Thank you for sharing this! I liked that the recipe was authentic! The dough turned out spectacular! Keep the flour around because it does get sticky when you roll it out! It yields a huge batch so I set aside half to make tomorrow night! YUM!

By the seat of Her pants January 13, 2013

This was very good. I only used the filling and halved it as I had some wonton wrappers in the fridge needing to be used up. We enjoyed the very much. Thank you for sharing.

mommyoffour November 05, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a