Mixed dumplings


  • Wonton or gowgee wrappers
  • soysauce or your favourite dipping sauce


  • 1 cup of minced chicken, minced pork or minced prawn meat
  • 1 cup of bean sprouts, chopped
  • 1 teaspoon crushed garlic and/or ginger
  • 1 tablespoon sweet chilli sauce and/or soy sauce and/or fish sauce
  • 1 tablespoon lime juice or lemon juice
  • ½ cup diced chives or spring onion or coriander
  • Chilli flakes (optional)


  • Combine your choice of filling ingredients in a bowl. The mix should be sticky but not wet.
  • Spoon 1-2 teaspoons of filling into a wonton wrapper.
  • Fold wrapper around the mixture any way you like (I usually pick one style for each flavour combination).
  • Line steamer with baking paper or cabbage leaves.
  • Place wontons in steamer for 10 minutes
  • Serve with soy sauce, your favourite dipping sauce or in soup.

(If your dumplings are fully sealed, try cooking them in boiling water for 3 minutes instead of steaming. This is faster and requires less equipment than steaming. In fact, if you are using gow gee wrappers, I find that boiling actually works better than steaming.)

Suggested filling combinations:

  • prawns with ginger, soy, lemon and chives
  • chicken with sweet chilli, garlic, lime and coriander
  • pork with sweet chilli, soy, spring onion, ginger

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