Recently at Seasoned we have seen a surge in demand for our Malaysian & Thai cookery course. So, we thought what better way to keep the momentum going than to share with you one of our favourite recipes.


After making these delicious dumplings when you decide you need to learn more about this type of cuisine, take a look at our Japanese’s and Malaysian & Thai cooking courses. All the courses taught at our location in the Midlands, just 20 minute away from Lichfield city centre.




(Serves 4 as a starter)

For the dumpling dough:

250g ‘00’ grade flour, plus extra for dusting

1 tsp fine table salt

Cold water to bind


For the dumpling filling:

20g fresh ginger – peeled and finely chopped

2 spring onions – trimmed and finely chopped

150g pork mince

50g kale- roughly chopped

1½ tsp shaoxing wine (or dry sherry, rice wine or rice vinegar)

Couple of pinches of white pepper

Sesame oil for cooking

1 tbsp Kikkoman soy sauce- plus extra for dipping!


Method for the dumpling dough:

1)     Add the flour to a mixing bowl along with the salt. Add water, a little at a time and mix with your fingers until the flour comes together into a rough ball- if the dough becomes too wet, add a little flour until the correct consistency is achieved. Knead the dough for around ten minutes until it becomes smooth and elastic. Leave to rest in a covered bowl for at least 30 minutes or until ready to use.


Method for the dumpling filling:

1)     At a drizzle of sesame oil into a saucepan and heat gently. Add the spring onions and ginger and stir fry for 2 minutes until they start to soften slightly but not colour.  Add the pork to the same pan and cook until golden brown, then add the rice wine, soy sauce and pepper. Taste to check the seasoning.




Method to make the dumplings:

1)     Dust the work surface with flour. Knead the rested dough for two minutes then roll out into sausage shape about 2cm in diameter and divide into equal pieces (around 8). Flatten one piece of dough in the palm of your hand then roll out to a circle about 6cm in diameter. Cover the dough you are not using with a damp tea towel.

2)     Put a teaspoon of the pork stuffing into the centre of the flattened dumpling, fold in half and seal the edges with series of pinches. Repeat to make eight dumplings. Ensure that the made dumplings are resting on a floured surface to prevent them sticking!



Method to cook the dumplings:

1)     Heat a flat bottomed, non- stick frying pan with a little sesame oil. Once hot, place the dumplings into the pan and allow to brown slightly on the bottom, around 2-3 minutes.

2)    Add 3-4 tbsp water and place lid on pan quickly to capture the steam.  Allow to steam for a few more minutes, adding a little more water if necessary.  The Dough should be translucent when cooked. Remove the pan lid and cook for a final minute.   Serve with Kikkoman soy sauce.



If you have any questions about the recipe or would like to know more about one of our courses please do contact us!

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