No Chinese feast is complete with dumplings. These tempting parcels are packed with soy sauce, pork, cabbage and spring onions for a truly oriental treat. Grab the chopsticks and enjoy!



1tbsp cornflour

1tbsp soy sauce

1tbsp sesame oil

Salt and white pepper

25g pork, finely chopped (see tip, right)

2-3 Chinese cabbage leaves, finely chopped

2-3 spring onions, trimmed and finely chopped

1 egg, beaten

16 pancakes, from a 200g pack of Chinese dumpling pastries


To garnish:

1 tsp sesame seeds, toasted

1-2 spring onions, trimmed and finely chopped

Serves: 2

Prep time: 30 mins

Cooking time: 20 mins


1. Put the cornflour, soy sauce and sesame oil into a large mixing bowl. Season with salt and white pepper. Stir until just mixed, then stir in the pork, cabbage, spring onions and egg. Mix well.

2. Put a heaped tsp of filling on each pancake. Dip your finger into cold water, in a small bowl, and moisten the pancake edge. Fold it over to make a crescent-shaped parcel, press together and make small folds around the edge to seal well.

3. Cook the dumplings in 2 batches: arrange them in 1 layer in an oiled steamer, then cover and steam for 20 mins.

4. Serve sprinkled with sesame seeds and spring onion. Make a dipping sauce by mixing 2 tbsp soy sauce, 2 tsp each rice vinegar and sesame oil and a pinch of dried crushed or fresh chopped chilli.