Auburn Central 

Cnr Harrow Road & Queen Street

Auburn NSW 2144

(02) 9749 1897

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Dumplings 3 Ways 

Serves - 40 People     Preperation Time - 40 minutes     Cook Time - 40 minutes 

Ingredients 

Dough 

1 3/4 cups plain flour 

1 tbs vegetable oil  

Prawn & Onion Filling 

250g peeled garlic green prawns, finely chopped 

2 spring onions, finely chopped 

1 tsp sesame oil  

Pork & Ginger Filling  

250g pork mince 

2 tbs hoisin sauce 

2cm-piece ginger, peeled, finely grated 

1 garlic clove, crushed 

Pumpkin & Mushroom Filling 

200g pumpkin, deseeded, peeled, chopped 

60g baby spinach leaves, finely chopped 

2 spring onions, finely chopped 

1 tsp finely grated ginger 

2 garlic cloves, crushed 

soy sauce, to serve 

sesame seeds, to serve 

Recipe supplied by Woolworths. 

For more great recipes visit their website in the link below 

Method 

1. To make the dough, place flour into a large bowl. Add 1/4 cup boiling water and oil and stir until combined. Gradually add a further 1/2 cup boiling water, stirring until dough starts to come together. Add 2 tbs cold water and stir until combined. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth, adding a little more flour if dough is too sticky. Wrap in plastic wrap and rest for 30 minutes.

2. Meanwhile, to make prawn or pork fillings, combine all the ingredients for each in two separate bowls. To make the pumpkin filling, steam pumpkin until tender, then mash and combine with remaining ingredients.

3. Line 2 large baking trays with baking paper. Roll 2 tsp dough into a ball then roll out to a thin 11cm-wide round. Place onto tray and keep covered with a damp tea towel. Repeat with remaining dough.

4. Place 1 tbs filling mixture into the centre of each. Bring edges together, pinching the top to seal. To make other shapes, fold rounds in half and pinch edges together to seal, and bring edges up to the centre, pressing together to form a star shape. Place onto tray. Repeat with remaining dough and filling. Cover with a damp tea towel to prevent drying out.

5. Bring a saucepan or wok of water to the boil. Line a large bamboo steamer with baking paper. Add dumplings to steamer, in batches, leaving space between each. Cover and steam for 8-10 minutes or until cooked through. Serve with soy and sesame seeds.

tip:

Not keen on making your own dumpling pastry? Take the easy road and opt for ready-made gow gee pastry instead.