Before You Start
A quick hello…..
Step 1: Head to Melbourne CBD
Time to Head Home and Cook
Double-check you've collected all the ingredients listed above before heading home to cook!
Step 2: Cook With Diana
Follow Diana’s step-by-step cooking tutorial to make your own traditional Chinese dumplings.
Makes 20
Dumpling Filling
- 1 packet round or square dumpling wrappers
- 250 g pork mince
- 150 g prawn meat, chopped
- 3 cm ginger, grated
- 3 spring onion stems, finely sliced
- ½ bunch coriander stems, finely chopped
- ½ bunch garlic chives, finely chopped
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- ½ tbsp sesame oil
- Salt to taste
Chilli Broth
- 2 cups chicken stock
- 1 cup crispy chilli oil
- 2 tbsp black vinegar
Garnish
- Spring onions, thinly sliced
- Coriander leaves
Method
Make the filling: Using a food processor, blitz the prawn meat and pork mince until combined. Add the remaining filling ingredients and pulse to combine. If no food processor is available, finely chop the prawn meat and mix everything together in a large bowl.
Fold the dumplings: Place a heaped teaspoon of filling in the centre of each wrapper. Run a wet finger around the rim, fold into a semicircle, then fold one side over the other, pressing to seal. Repeat until all the filling is used. Watch Diana's video above for different folding techniques.
Steam: Place a steamer basket over a deep pan or pot with 1 inch of water. Bring to a boil. Line the bamboo steamer with baking paper, poke a few holes to let steam through, then add the dumplings. Steam on high for 8–10 minutes.
Chilli broth: While the dumplings steam, combine all broth ingredients in a small saucepan and bring to a boil. Reduce to a simmer and keep warm.
Serve: Place dumplings in a serving bowl, ladle over the chilli broth and top with fresh spring onions and coriander.
Makes 20
Dumpling Filling
- 1 packet round or square dumpling wrappers
- 250 g medium firm tofu, finely chopped
- 200 g mixed Asian mushrooms, finely chopped
- 3 cm ginger, grated
- 3 spring onion stems, finely sliced
- ½ bunch coriander stems, finely chopped
- ½ bunch garlic chives, finely chopped
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- ½ tbsp sesame oil
- Salt to taste
Chilli Broth
- 2 cups vegetable stock
- 1 cup crispy chilli oil
- 2 tbsp black vinegar
Garnish
- Spring onions, thinly sliced
- Coriander leaves
Method
Make the filling: Finely chop the mushrooms and remaining filling ingredients (except the tofu) and mix together in a bowl or pulse in a food processor to combine. Heat a little oil in a pan over medium-high heat and pan fry the mushroom mixture for a few minutes. Set aside to cool slightly. Finely chop the tofu and add to the mushroom mixture, stirring to combine.
Fold the dumplings: Place a heaped teaspoon of filling in the centre of each wrapper. Run a wet finger around the rim, fold into a semicircle, then fold one side over the other, pressing to seal. Repeat until all the filling is used. Watch Diana's video above for different folding techniques.
Steam: Place a steamer basket over a deep pan or pot with 1 inch of water. Bring to a boil. Line the bamboo steamer with baking paper, poke a few holes to let steam through, then add the dumplings. Steam on high for 8–10 minutes.
Chilli broth: While the dumplings steam, combine all broth ingredients in a small saucepan and bring to a boil. Reduce to a simmer and keep warm.
Serve: Place dumplings in a serving bowl, ladle over the chilli broth and top with fresh spring onions and coriander.
While You Cook & Eat
Click below for some extra activities!