Recipes of the Lockdown: Meg’s Chicken Dumplings

 Steamed Chicken Dumplings.

Makes 60


  • 500g chicken mince
  • 200g green cabbage, finely chopped
  • 1 small carrot or 200g mushrooms, grated
  • 3 shallots, finely sliced
  • 200g creamed corn
  • 3 large garlic cloves, grated
  • 3cm piece ginger, grated
  • 1 tbsp. sesame oil
  • 2 tbsp. soy sauce
  • 60 Gow gee pastry wrappers


  • Place the mince, cabbage, carrot/mushrooms, creamed corn, onion, garlic, ginger, sesame oil, and soy sauce in a bowl and combine well. Season with salt and pepper.
  • Spoon 2 teaspoons mince mixture on 1 half of each wrapper. Brush edge with cold water. Fold wrappers over to enclose filling. Pleat or push edges together to seal. Place dumplings on a tray lined with baking paper.
  • Place a large steamer over a wok or large saucepan of simmering water. Cook dumplings, covered, in batches, for 5 minutes or until cooked through. Transfer to a tray and cover or pop in the oven to keep warm. Serve with soy sauce.
  • (Optional) to make potstickers (crispy bottom dumplings), simply put neutral oil in a frying pan and place cooked dumplings, bottom side down in a frying pan and fry until wonton wrapper is crisp (approximately 2 minutes)

Bon Apetit,


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