A True Family Favorite

According to the kids, dumplings, potstickers or gyoza’s (whatever you like to name it) reaches the second place on the list of the kid’s favorite food. (On the first place is the undefeatable Chicken Pot Pie.)

Believe it or not, the boys choose these dumplings in particular over pizza with a movie night.

It takes a while to make, but the best thing about making dumplings yourself is that I decide what goes in there and especially…. how MUCH in every single dumpling! Unlike the ones you get in the supermarket, or even the dumplings at a dumpling cart, the ones you make yourself aren’t made for profit. Which means, we get to make BIG FAT dumplings!

And they are so incredibly versatile! You could either panfry them, steam them and for lighter days; even make dumpling soup out of them! Unless you‘re cooking up for a big party, there will be heaps to freeze for future occasions.

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The Preparation

The portions aren’t accurate, but I couldn’t fit everything on my cutting board

For a big bag of dumplings (+/- 100 pcs) we‘ll need:

  • Pork mince
  • Prawns
  • Minced garlic
  • Minced ginger
  • Wombok
  • Garlic chives
  • Spring onions
  • Soy sauce
  • Mushroom soy sauce
  • Fish sauce
  • Mirin
  • Sesame oil
  • Maggi seasoning
  • Ground white pepper
  • Wonton wrappers

Because of the floods in Brisbane at the moment, we are having trouble with food supplies. Therefore, I could only find square wonton wrappers. Definitely buy round ones if you can find them, it definitely saves you a job!

In the Netherlands I would say “Once I have it in my head, I don’t have it in my butt“. Which means that, when I have an idea, the urge to do something is too hard to resist. Even if it takes me an extra hour to cut out all the circles of the wonton wrappers! Also, I did make a promise to my boys I would make them dumplings tonight and since I‘ve got a reputation to uphold, that I don‘t make promises I can‘t keep, I am willing to go the extra mile.

Anyway, I cut everything small. To save some time, I put the prawns in a little hand mixer, but any mixer will do.

After I mixed everything together in a bowl, I leave it in the fridge for an hour so the mixture is a bit more solid and easier to handle. It tends to get sticky if I fold it into the wrappers straight away.

Get ready for a folding marathon

As you can see, my folding leaves some room for improvement. I will admit I’m not the best dumpling folder, but it does the job and the folding has no impact on the flavour anyway! It’s not my first time making these dumplings. My folding skills just don’t really improve, however I do get faster doing it! Personally, I sorta eat with my eyes and reckon they look pretty cool this way, but if you would like to save yourself some time, you could call in your reinforcements (a.k.a. your kids).

Time to get cooking

Our favorite way of cooking dumplings is to fry them in a pan with some cornstarch water. The bottom will turn into a crunchy skirt this way! If you choose to prepare them this way too, you will need to freeze them for at least one hour first, otherwise the dough will get too sweaty. After that, you just place the dumplings in a pan, mix one teaspoon of cornstarch with some water, pour it in the pan and let it sit with the lid on top for 15 – 20 minutes on a low heat.

If you prefer them steamed, I would do it when they’re fresh, so you only have to wait 8 minutes!

Let‘s Feast!

Serve with soy sauce. Personally, I prefer to mix some chilli oil, toasted sesame seeds and spring onions in my soy sauce.

Bon Appetit, eet smakelijk and enjoy your dinner!


Dumplings/Gyozas with pork, prawn and vegetable filling
Course dinner, Side Dish, Snack


  • 500 grams pork mince
  • 500 grams prawns minced
  • 2 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1/4 wombok chopped finely
  • 1/2 cup garlic chives chopped
  • 3 spring onions chopped
  • 1 tbsp soy sauce
  • 1 tbsp mushroom soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp mirin
  • 2 tsp sesame oil
  • 1 tsp maggi seasoning
  • 2 tsp white pepper
  • 4 packs wonton wrappers



  • Mix everything in a bowl
  • Use a teaspoon to easily measure out the proportions and wrap it inside of a wonton wrapper


  • Freeze for at least an hour
  • Mix one tsp of cornstarch with 1/4 cup of water
  • Spray oil the fry pan and place dumplings in a circle
  • Add cornstarch water
  • Let sit for 15 -20 minutes with lid on top
  • Once the 'skirt' is golden, put plate upside down on top and flip the pan


  • Spray oil lightly into your steampan
  • Add desired amount of dumplings
  • Steam for 8 minutes
  • (when frozen, steam for 15 – 20 minutes)
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