Easy Homemade Dumplings

Prep Time	20 minutes + 30 min resting time
Cooking Time	10 minutes
Wiltshire Products	Crafted for Foodies - Dumpling Kitchen Handmade Dumpling Set
Makes	Approx 24 dumplings

Ingredients

Dumpling Dough

250g plain flour
140ml warm water
Extra flour, for dusting

Pork Filling

400g pork mince
2 spring onions, finely sliced
1 small carrot, finely grated
2 tsp finely grated fresh ginger
1 1/2 tbsp soy sauce
1 tsp sesame oil

Soy Dipping Sauce

2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp honey
Sliced spring onion, to serve

Step 1 - Make the Dough

Add the flour to a large bowl. Gradually pour in the warm water, mixing until a rough dough forms. Knead on a lightly floured bench for 5 minutes, or until smooth. Cover and rest for 30 minutes.

Step 2 - Make the Filling

Add the pork mince, spring onion, carrot, ginger, soy sauce and sesame oil to a bowl. Mix until well combined.

Step 3 - Cut To Size

Roll the rested dough into a long log. Use your Wiltshire dumpling slicer to divide it into 24 roughly even pieces.

Step 4 - Roll Them Out

Flatten each piece with your hand, then use the beechwood rolling pin to roll into a thin round. Keep the remaining dough covered while you work so it doesn’t dry out.

Step 5 - Fill & Press

Place a wrapper in your Wiltshire dumpling shaper. Use the beechwood filling spoon to add a small spoonful of filling to the centre. Lightly wet the edge with water, close the shaper and press firmly to seal.

Step 6 - Cook Your Way

Steam the dumplings for 8-10 minutes, or until the pastry is tender and the filling is cooked through. Or pan-fry in a little oil until golden underneath, add a splash of water, cover and steam until cooked through.

Step 7 - Quick Soy Dipping Sauce

Mix all sauce ingredients together and garnish with some sliced spring onion. If you like a little heat, add chilli oil or fresh chilli to your sauce.

Prawn Option

Swap the pork for 400g raw prawns, peeled, deveined and finely chopped.

Dumpling Smarts

Give it a rest. Resting the dough makes it softer and much easier to roll.
Keep things even. The dumpling slicer helps you portion the dough so your wrappers end up roughly the same size.
Roll, rotate, repeat. Turn the dough as you roll to help create a nice round wrapper. It doesn’t have to be perfect - the dumpling shaper will take care of that.
Easy on the filling. Use your filling spoon as a guide. Too much filling makes the edges harder to seal.
Make a batch for later. Freeze uncooked dumplings in a single layer, then transfer to a freezer bag or container once firm. Cook them from frozen when you need an easy dumpling fix.

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