Few things beat a bowl of freshly made dumplings swimming in a fragrant chilli oil sauce. With Lian Huat Dumpling Pastry, you can skip the tricky dough-making step and go straight to the fun part: folding, cooking, and enjoying. These dumplings are juicy on the inside, silky on the outside, and coated in a bold, spicy sauce that will warm you from the first bite.
Serving 4
Ingredients
For the Dumplings
- 1 pack Lian Huat Dumpling Pastry (25-27 wrappers)
- 200g pork mince (or chicken)
- 100g prawn meat, finely chopped
- 2 spring onions, finely chopped
- 1 tsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Pinch of salt & white pepper
For the Sauce
- 3 tbsp chilli oil (with flakes)
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tsp sugar
- 1 tbsp sesame seeds, toasted
- Fresh coriander, chopped (for garnish)
Method
Make the filling: In a bowl, combine pork mince, prawns, spring onions, ginger, soy sauce, sesame oil, salt, and pepper. Mix until well combined.
Wrap the dumplings:
- Place 1 teaspoon of filling in the centre of each wrapper.
- Moisten the edges with water.
- Fold into a half-moon and press to seal, or pleat for a classic dumpling look.
Cook the dumplings: Bring a pot of water to a boil. Add dumplings and cook until they float to the top and filling is cooked through (about 4–5 minutes). Drain well.
Prepare the sauce: In a serving bowl, mix chilli oil, soy sauce, black vinegar, and sugar. Stir well.
Assemble: Place hot dumplings into the sauce, toss gently to coat. Sprinkle with sesame seeds and fresh spring onion.