Shiitake chive dumplings

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Want to have a go at making your own Chinese dim sum? Jeremy's recipe includes a useful guide to making these wonderfully crispy shiitake and chive dumplings, with tips on how to perfectly wrap and shape them.

First published in 2016

Most Chinese dumplings can either be deep-fried, pan-fried, steamed or blanched, though there is something incredibly moreish about deep-fried ones with their crunchy exterior and hot, steamy filling. Much like fresh pasta, when made from scratch, dumplings should not be overcooked – whichever way you choose to cook them, the cooking process itself should not take any longer than 5 minutes. The goal is to cook the pastry and filling through, while keeping that ‘al dente’ bite. Served with noodles, these make a great alternative to a Sunday lunch.

Recipe from Chinese Unchopped by Jeremy Pang (Quadrille, £20)

Photography by Martin Poole.




Dumpling wrappers

  • 225g of plain flour
  • 130ml of hot water, plus extra if required
  • vegetable oil, for frying



Dipping sauce


Sieve the flour into a bowl. Gradually add the water, mixing with a fork to form a dough, then knead it on a lightly dusted surface for 5 minutes until slightly elastic
Roll out the pastry to a thickness of 1–2mm, then use a 70mm diameter circular cutter to cut out as many pastries as possible. Set the pastries aside on a baking sheet or tray and cover with a tea towel until needed
For the filling, put the noodles in a bowl, cover with hot water and soak for 3 minutes
Drain and dry the noodles on a clean kitchen towel, then finely chop them along with all the other filling ingredients. Put the chopped filling ingredients in a bowl along with the marinade ingredients and mix together well
Combine the dipping sauce ingredients in a small bowl or ramekin and wrap the dumplings
Place 1 teaspoon of the filling in the centre of each circle of dough. Fold the bottom centre over the filling to form a semicircle and pinch the top tight
Pinch the two corners of the semicircle together leaving two symmetrical 'Mickey Mouse ear' shapes between your centre fold and the corner folds
Now pinch the 'ears' in towards you to make four layered folds
Tidy up to create a 'half-moon' shape and arrange on a plate
Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C, or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil
Carefully add the dumplings in batches of no more than 10 and deep-fry for 3 minutes, until golden brown
Remove the dumplings carefully with a slotted spoon and drain well on a plate covered with kitchen paper. Serve immediately with the dipping sauce
First published in 2016

School of Wok founder, author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Being surrounded by food connoisseurs, Jeremy developed his passion for food and soon realised the importance and correlation between basic cooking skills and eating well.

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