Homemade Dumplings

Dumplings are traditionally served during Chinese New Year, believed to represent fortune and prosperity in the coming year. A delicious way to spend time with loved ones!

1 hour + resting
Prep Time
Homemade Dumplings



  • 2 Cups Edmonds Standard Grade Flour (300g)
  • ½ tsp salt
  • 150ml water
  • Edmonds Fielders Cornflour, for dusting


  • 5 dried shitake mushrooms
  • 1½ cups finely shredded wombok/napa cabbage (150g)
  • ½ tsp salt
  • 250g fatty port mince
  • 2 spring onions, finely chopped
  • 2 cloves garlic, crushed
  • ½ Tbsp finely grated ginger
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1½ tsp Chinese cooking wine or mirin
  • ¼ tsp white pepper



  1. Sift flour and salt into a mixing bowl. Add water gradually while mixing with a pair of chopsticks or spatula, until flour is no longer visible. Bring the dough together with your hands. 
  2. Turn out onto a very lightly floured surface (dough will be quite dry) and knead for a few minutes, until dough is mostly smooth. Shape into a ball, return to the bowl, cover with a damp towel and leave to rest for 45 minutes. Meanwhile, make filling (see instructions below). 
  3. After resting, remove dough from the bowl and knead it a few times. Make a hole through the middle, then make a loop with the dough and cut it into four pieces. Cover three of the pieces to prevent them from drying out, and store in the refrigerator. Roll the other piece into a cylinder then cut into 8 equal sections.
  4. Dust a work surface with cornflour. Use your palm to press one of the pieces into a small disc, then use a rolling pin to flatten out into a thinner disc (approximately 12cm diameter).  Lightly dust with cornflour. 
  5. It is best to fill each wrapper before rolling out the next one. Place wrapper in the palm of your hand, dip your finger in a bowl of water and run it along half the edge of the wrapper. Add a ball of filling in the centre, fold the wrapper over, and pleat (or simply press together) to seal. 
  6. Place on a baking paper lined tray, dust with a little cornflour and cover with a damp tea towel. Repeat the rolling and filling steps to make approximately 32 dumplings. 
  7. Boil or pan fry dumplings according to your liking.



  1. Place mushrooms in a bowl and cover with boiling water. Leave for 20 minutes to soften. 
  2. In a separate bowl, combine cabbage and salt and leave for 15 minutes. 
  3. Mix all other filling ingredients together. 
  4. Drain mushrooms, squeeze out excess water and finely chop. Use your hands to squeeze out excess liquid from the cabbage. 
  5. Add mushrooms and cabbage to the pork mixture and mix well. 
  6. Shape mixture in tablespoon-sized balls, ready to assemble the dumplings. 

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