The dumpling party

Serving: 1 people

Preparation time: 120 minute

Execution time: 120 minute


Do you enjoy dumplings and want to try making them at home for yourself? Join us for this dumpling making class, where you'll learn the ins and outs of Chinese dumplings. Chinese dumplings are treasure chests. What do we mean by that? Well, it can feel like you've hit the jackpot when you take a bite of a perfectly plump dumpling. The best dumplings are made up of thin dough shell that encases an ambrosial mixture of seasoned meat and chopped veggies. You'll unlock the secrets behind making traditional Chinese dumplings. Mastering the perfect folds and gaining all the necessary techniques and tips before grabbing a pair of chopsticks and feasting on your creations. The ideal way to start lunch!



  • 4 medium limes - juice only and 4 thin slices for garnish
  • 1 passion fruit - scape the seeds and juice
  • 4 tablespoon of sugar 
  • Fresh mint to garnish


  • Fill the highball or tumbler glasses with 1/3 of water
  • Add a table spoon of sugar in each glass - mix well so the sugar can disolve
  • Divide the mixture of (lime juice and passion fruit) equally
  • Fill the glass with ice cubes
  • Garnish with a slice of lime and mint



  • 160 g flour extra flour for dusting and adjusting
  • 80 ml of water
  • salt optional


  • Place flour in a bowl and make a well in the middle.
  • Pour room temperature water then slowly incorporating all the water and flour together.
  • Kneed well for 2-3 minutes
  • Rest in the fridge or on the bench for 10min (class room) or 30 min (home)
  • Now you can make the mixture with the recipe below
  • Roll the pastry into a thumb size sausage and cut them into 1 dollar coin.
  • Use a rolling pin to roll them out.


Prep 10 mins Making 30 mins Cooking 10 mins (Eat 25 min?)


  • 150g chicken mince, pork mince or beef mince 
  • 2 leaf of wongbok - minced
  • 1 spring onion, some chives - minced
  • 2cm piece ginger, peeled, grated 
  • 1 chilli optional - minced
  • 2 garlic cloves, crushed
  • 1 shiitake mushroom and/or couple of oyster mushroom - minced
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon canola oil
  • 1/4 teaspoon sesame oil
  • meats - can substitute for fish and seafood or 1 cup of crush frozen mixed vegetable and tofu


  • Using hands, combine mince, ginger, garlic, soy sauce, rice wine, chives and wongbok or cabbage in a bowl. Mix well so the meat will be tendered later on.

  • Use the pastry to make a small ball of 1dollar coin. Use the rolling pin to flatten them into 10cm diameter. 

  • Spoon 2 teaspoons mince mixture on 1 half of each wrapper. Fold wrappers over to enclose filling.Pleat edges together to seal.

  • Keep doing them until you have done with the meats of pastry.


  • 1 tablespoon soy
  • 1 tablespoon vinegar
  • few drop of chilli oil

More dumpling sauce 

The dumpling party