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Homemade Chinese Dumplings - Serves 2

Preparation time: 40 minutes

Cooking time: 8 minutes


  • 1 crushed garlic clove
  • 1 chopped spring onion
  • 4 tbsp soy sauce
  • 1 tbsp chilli oil
  • 1 tbsp sesame seed oil
  • 125 ml Plain flour
  • 75 ml of water
  • 200g tofu
  • ½ green savoy cabbage
  • 9 mushrooms
  • 1 tsp grated ginger
  • 3 chopped chilies


  1. In a mixing bowl combine the flour and water, to make the dough
  2. Knead the dough for about 5 minutes to form a strong ball
  3. Then cover the dough with cling film and leave to sit for 20 minutes
  4. Meanwhile finely slice the cabbage and place in a large bowl
  5. Crumble in the tofu and add the grated mushroom
  6. Season the filling with 1 tbsp soy sauce, ginger, and chopped chilies (optional)
  7. Combine all the filling with a spoon and set it aside
  8. Take your dough and make 10 small balls
  9. Then roll the dough balls into thin oval-shaped dumpling papers
  10. Take a dumpling paper in your hand and add one tbsp of filling
  11. Start at one end pinching in the sides
  12. Then slowly move across the dumpling squeezing in the edges and folding them back on themselves
  13. Light a Kadai with charcoal and heat a little bit of sesame seed oil in the Tripod Skillet
  14. Add the dumplings to the Tripod Skillet in a spiral shape
  15. Fry the dumplings for about 4 minutes, then add half a cup of water and cover with the Barbecue Cloche
  16. Letting the dumpling simmer for about 3 minutes or until the paper begins to lighten
  17. To make the sauce add the garlic, spring onion, and 3 tbsp soy sauce to a small dish
  18. Heat the sesame seed and chili oil in a small Skillet
  19. After a few minutes pour the hot oil into the small dish and stir, light only frying the garlic and chili
  20. Once the dumplings are ready remove from the Tripod Skillet and place in a serving bowl
  21. Pour the hot oil sauce over the dumplings and serve

For a detailed step-by-step guide check out our new Instagram reel.

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