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Donal Skehan
Homemade Dumplings with Dipping Sauce & Garlic Greens | DonalSkehan.com
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Homemade Dumplings with Dipping Sauce & Garlic Greens

January 18

Dumplings make for a great weekend supper and are easy to make with the whole family.

  • serves Serves 4
  • time 45 mins + resting time

Method

  1. 1. Firstly, make the dough. Put the flour in a bowl and pour in the hot water and mix with a fork until it is shaggy and quite wet. Stand for 10 minutes then turn out and knead to a smooth ball. Cover with an upturned bowl and leave to stand for an hour.
  2. 2. Meanwhile, make the dipping sauce. Put the spring onion and chilli in a small bowl and heat the oil in a small pan. Once heated, pour the oil over the spring onion and red chilli, then add the soy sauce, vinegar and honey.
  3. 3. For the filling, mix all the ingredients together.
  4. 4. Divide the dough into two lumps and roll each into a rope, then cut each into 12 equal sized pieces, so 24 pieces total. Roll each into a 10cm disc and keep under a lightly damp tea towel.
  5. 5. Put a spoonful of filling onto each disc, then use your fingers to pleat and squeeze the edges closed. There are lots of methods for shaping dumplings and they take a little bit of practice to get right but even if your dumplings are imperfect, they will still taste fantastic! A good starter method is to use your fingers to pleat around the edge, bringing it together, to form a neat little bun with a pointed top.
  6. 6. Bring a large pan of water to the boil and put a layer of baking paper into the bottom of a double steamer. Place the dumplings in the steamer and place over the pan and cook for 10 minutes.
  7. 7. Meanwhile, for the greens, heat the oil in a pan and add the garlic, greens and splash of water and cover and cook for 2-3 minutes then remove the lid, add the soy and sesame oil and cook for a minute more.
  8. 8. Serve the steamed dumplings with the greens and the dipping sauce.

Ingredients

For the dough: 

7oz plain flour

3-3.4fl oz hot water

Good pinch fine sea salt

For the filling:

10.5oz pork mince

1 tbsp finely grated fresh ginger

2 tbsp finely chopped chives

1 tbsp soy sauce

2 tsp fish sauce

1 tbsp shaoxing rice wine

Good pinch fine sea salt

For the dipping sauce:

2 tbsp finely chopped spring onion

1 small red chilli, finely chopped 

2 tbsp groundnut oil or vegetable oil 

4 tbsp light soy sauce

1 tbsp chinese black rice vinegar (or, if you don’t have it, mix 2 tsp rice vinegar with 1 tsp good balsamic vinegar)

1 tsp honey

For the garlic greens:

1 tbsp groundnut or vegetable oil 

2 cloves garlic, finely sliced

14oz leafy asian greens, shredded

1 tbsp soy sauce

1 tsp sesame oil 

For the dough: 

200g plain flour

90-100ml hot water

Good pinch fine sea salt

For the filling:

300g pork mince

1 tbsp finely grated fresh ginger

2 tbsp finely chopped chives

1 tbsp soy sauce

2 tsp fish sauce

1 tbsp shaoxing rice wine

Good pinch fine sea salt

For the dipping sauce:

2 tbsp finely chopped spring onion

1 small red chilli, finely chopped 

2 tbsp groundnut oil or vegetable oil 

4 tbsp light soy sauce

1 tbsp chinese black rice vinegar (or, if you don’t have it, mix 2 tsp rice vinegar with 1 tsp good balsamic vinegar)

1 tsp honey

For the garlic greens:

1 tbsp groundnut or vegetable oil 

2 cloves garlic, finely sliced

400g leafy asian greens, shredded

1 tbsp soy sauce

1 tsp sesame oil 

You'll Need

Steamer