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Cook: Wanton Gluttony

Steamed dumplings are one of life’s greatest pleasures. But with so many great Dim Sum restaurants in London is it really worth the hastle? This recipe is quick, easy and fun to make and you can be sure to avoid ‘surprise’ meat!

I use wanton wrapers that you can buy fresh in all good Chinese and Vietnamese supermarkets. One packet will give you around 30 dumplin’ – enough for 4 as a starter. Keep the wrapers chilled in the fridge until the last minute or they meld together into an unworkable lump!


400g best organic pork mince

3 spring onions, finely chopped

1 large piece fresh ginger, grated

1 garlic clove, grated

1 egg

Seasoning: Soy sauce, Chilli sauce, Ketchup, Sesame Oil, Black Pepper


Mix the pork and all the other ingredients in a mixing bowl. Add enough seasoning (you can experiment to your taste) so the mix is moist, but never wet.

Lay out your wrapers on a plastic chopping board and spoon a walnut sized splodge of stuffing on to the centre of each. Don’t overfill!

Using a pastry brush paint a little water round the edge of each wrapper. Fold in half to make a triangle, then gather up the remaining edges and give a little twist to form a ‘purse’. (see first image above). Pop them into an oiled bamboo steamer – if you don’t oil they will stick! Don’t crowd them in – leave enough space in between each to allow for swelling. Steam for 15 minutes and serve with a soy or chilli dipping sauce. Yum yum!

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