Lim's Dumplings
Lim's Dumplings
Ingredients
For the Filling
- 300 grams pork mince
- 100 grams prawns, finely chopped
- 1 clove garlic, grated
- 1 thumb ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- to taste white pepper
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1 spring onion, finely chopped
- 1/2 cabbage, finely chopped
For Cooking
- 24 dumpling wrappers
- 2 tablespoons oil, for pan-frying
- 1/2 cup water
For Garnish (Optional)
- as needed chili oil
- as needed toasted sesame seeds
- as needed fresh spring onions, sliced
Instructions
- 1
Finely chop the prawns, spring onion, and cabbage. Grate the ginger and garlic.
⏱️ 15 min
- 2
In a large mixing bowl, combine the pork mince, finely chopped prawns, finely chopped spring onion, finely chopped cabbage, grated ginger, and grated garlic.
⏱️ 5 min
- 3
Add the soy sauce, sesame oil, white pepper (to taste), sugar, and cornstarch to the mixture. Mix all ingredients thoroughly until the mixture becomes super sticky and emulsified. This may take 5-7 minutes of vigorous mixing.
⏱️ 10 min
- 4
Take one dumpling wrapper and place approximately 1 teaspoon of filling in the center. Dip your finger in water and moisten half of the edge of the dumpling wrapper.
⏱️ 10 min
- 5
Fold the wrapper in half over the filling to create a crescent shape. Pinch the center of the folded edge firmly to seal. Create pleats along one side of the wrapper, pressing each pleat firmly against the other side to seal the dumpling completely. Repeat for all remaining wrappers and filling.
⏱️ 15 min
- 6
Heat a large pan (non-stick or cast iron recommended) over medium-high heat and add 2 tablespoons of oil.
⏱️ 2 min
- 7
Once the pan is hot, place the assembled dumplings flat-side down in the pan in a single layer. Cook until a golden-brown crust forms on the bottom, about 3-5 minutes.
⏱️ 5 min
- 8
Carefully add 1/2 cup of water to the pan. Immediately cover the pan with a lid to steam the dumplings. Reduce heat to medium and allow the dumplings to steam for about 5 to 6 minutes, or until the filling is cooked through.
⏱️ 6 min
- 9
Remove the lid and continue cooking over medium-high heat until all the water evaporates and the bottom of the dumplings becomes super crispy, about 4-7 minutes.
⏱️ 7 min
- 10
Transfer the cooked dumplings to a serving plate. Garnish with chili oil, toasted sesame seeds, and fresh sliced spring onions, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lim's Dumplings
For the Filling
- 300 grams pork mince
- 100 grams prawns, finely chopped
- 1 clove garlic, grated
- 1 thumb ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- to taste white pepper
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1 spring onion, finely chopped
- 1/2 cabbage, finely chopped
For Cooking
- 24 dumpling wrappers
- 2 tablespoons oil, for pan-frying
- 1/2 cup water
For Garnish (Optional)
- as needed chili oil
- as needed toasted sesame seeds
- as needed fresh spring onions, sliced
Instructions
- 1
Finely chop the prawns, spring onion, and cabbage. Grate the ginger and garlic.
⏱️ 15 min - 2
In a large mixing bowl, combine the pork mince, finely chopped prawns, finely chopped spring onion, finely chopped cabbage, grated ginger, and grated garlic.
⏱️ 5 min - 3
Add the soy sauce, sesame oil, white pepper (to taste), sugar, and cornstarch to the mixture. Mix all ingredients thoroughly until the mixture becomes super sticky and emulsified. This may take 5-7 minutes of vigorous mixing.
⏱️ 10 min - 4
Take one dumpling wrapper and place approximately 1 teaspoon of filling in the center. Dip your finger in water and moisten half of the edge of the dumpling wrapper.
⏱️ 10 min - 5
Fold the wrapper in half over the filling to create a crescent shape. Pinch the center of the folded edge firmly to seal. Create pleats along one side of the wrapper, pressing each pleat firmly against the other side to seal the dumpling completely. Repeat for all remaining wrappers and filling.
⏱️ 15 min - 6
Heat a large pan (non-stick or cast iron recommended) over medium-high heat and add 2 tablespoons of oil.
⏱️ 2 min - 7
Once the pan is hot, place the assembled dumplings flat-side down in the pan in a single layer. Cook until a golden-brown crust forms on the bottom, about 3-5 minutes.
⏱️ 5 min - 8
Carefully add 1/2 cup of water to the pan. Immediately cover the pan with a lid to steam the dumplings. Reduce heat to medium and allow the dumplings to steam for about 5 to 6 minutes, or until the filling is cooked through.
⏱️ 6 min - 9
Remove the lid and continue cooking over medium-high heat until all the water evaporates and the bottom of the dumplings becomes super crispy, about 4-7 minutes.
⏱️ 7 min - 10
Transfer the cooked dumplings to a serving plate. Garnish with chili oil, toasted sesame seeds, and fresh sliced spring onions, if desired. Serve immediately.
⏱️ 2 min