Three savory dumplings

I love to prepare these wonderful dumplings together with my family. In combination with a vinegar dip, they are my favorite dish for Chinese New Year.


Difficulty: Hard

Time: 120 min. preparation time, 0 min. baking time

Nutrition: Calories ca 901 / Protein 36g / Carbohydr. 119g / Fat 31g

Ingredients (4 servings)

500 gall-purpose flour
510 mlwater
60 mlvegetable oil
150 gshrimp (large)
10 gginger
200 gChinese chives
300 gminced pork
2 tbspsoy sauce (light)
2 tspsugar (heaped)
0.33 tspglutamate (optional)
1 tspsalt (heaped)
40 ggarlic
70 mlvinegar (black)
flour for work surface


large saucepan, skimmer, garlic press, kitchen towel, standing mixer or hand mixer with dough hooks, 2 large bowls, small rolling pin, 2 small bowls, small saucepan, cooking spoon, chop sticks (optional), cutting board, knife, paper towel

Wine Tip

Optima late harvest, mild, 2012
With its well-balanced sweetness and strong bouquet, this wine harmonizes particularly well with flavorful Asian dishes. The mellow, fruity aromas gently play with the exotic ingredients. Recommended temperature is 11 – 13°C/54°F.

Step 1

Three savory dumplings

In a standing mixer or with a hand mixer, beat together flour, a pinch of salt, and parts of the water and knead for approx. 5 – 7 min. until a smooth dough forms.

standing mixer or hand mixer with dough hooks

500 g all-purpose flour / 330 ml water / salt

Step 2

Three savory dumplings

On a lightly floured surface, continue to knead dough by hand until smooth. Place into a bowl and cover with a clean kitchen towel. Set aside and allow to rest for approx. 30 – 40 min.

kitchen towel, large bowl

flour for work surface

Step 3

Three savory dumplings

In a small bowl, whisk eggs until well combined.

small bowl

2 eggs

Step 4

Three savory dumplings

In a small saucepan, heat parts of the vegetable oil over medium-high heat until hot. Add eggs to pan and scramble for approx. 3 – 5 min. until eggs are fluffy and broken down into small pieces. Transfer to a plate and set aside to cool down.

chop sticks, small saucepan

40 ml vegetable oil

Step 5

Three savory dumplings

Peel shrimp and roughly chop. Mince ginger and finely chop Chinese chives.

cutting board, knife

150 g shrimp / 10 g ginger / 200 g Chinese chives

Step 6

Three savory dumplings

In a large bowl, combine scrambled eggs, ginger, minced meat, soy sauce, sugar, glutamate, and salt. Add the remaining water and mix well to combine.

chop sticks, large bowl

300 g minced pork / 2 tbsp soy sauce / 1 tsp sugar / 1 tsp salt / 180 ml water / 0.33 tsp glutamate

Step 7

Three savory dumplings

Add shrimp and chives to the bowl. Add remaining vegetable oil and stir to combine.

20 ml vegetable oil

Step 8

Three savory dumplings

On a lightly floured work surface, knead the dough. Using a sharp knife, separate into 4 equally sized portions. Halve quarters and roll each portion into a small log. Cut each log into 8 walnut-sized pieces.


flour for work surface

Step 9

Three savory dumplings

Roll dough portions on a lightly floured surface to cover each side with flour. Then, using little pressure, flatten the dough pieces with the palm of your hand.

Step 10

Three savory dumplings

With a small rolling pin, roll each piece into a circle in the size of a small hand palm. To avoid tearing, make sure that the center of the dumpling is slightly thicker.

small rolling pin

Step 11

Three savory dumplings

Place approx. 1 teaspoon of the filling in the center of each round.

chop sticks

Step 12

Three savory dumplings

Fold over one side to form a half circle and press the center. Then, tightly seal the remaining edges while releasing any extra air. Make sure that all sides are closed firmly. Place dumplings on a plate lined with paper towel.

paper towel

Step 13

Three savory dumplings

Half-fill a large saucepan with water and bring to a boil. Then, gently, but quickly slide in approx. 1/3 of the dumplings. Using a cooking spoon, carefully stir the dumplings to avoid sticking. When the water returns to a boil, add one cup of cold water to lower the temperature. Return to a boil and then add more cold water. Repeat for two more times. Stir occasionally.

large saucepan, cooking spoon

Step 14

Three savory dumplings

When the fourth cup of cold water is added, immediately turn off the heat and remove dumplings from the pan using a skimmer. Place on a plate and allow to drain. Cook remaining dumplings.


Step 15

Three savory dumplings

For the dip, place vinegar into a small bowl. Add sugar and stir to combine. Press garlic into the bowl and mix well. Dip hot dumplings into the sauce and enjoy!

garlic press, small bowl

40 g garlic / 70 ml vinegar / 1 tsp sugar