Feed your appetite for cooking with Penguin’s expert authors
Chicken and Pork Steamed Dumplings
From the book
Sunshine on a Plate
The debut cookbook from celebrated MasterChef winner, Shelina Permalloo
Fresh and vibrant dishes showcasing Shelina's native Mauritian cuisine
Delicious family-friendly and time-saving recipes
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Introduction from Shelina Permalloo
These are very much like dim sum; another Mauritian dish with Chinese origins. Usually they would be eaten before Min Frire or Pork Bol Renversé. These may sound complex but if you buy ready-made dumpling wrappers, it’s really a very simple dish, which I guarantee you will absolutely love.
Ingredients
Method
Dumpling wrappers are usually sold frozen so set them aside to defrost thoroughly. Meanwhile, place all the other ingredients except the vegetable oil, into a bowl and mix well with your hands to create a smooth paste.
Take a dumpling wrapper and place in front of you. Put a teaspoon of the mixture into the centre of the wrapper, moisten all four sides of the wrapper and then bring together with your hand to create a parcel. Moisten the top and press together. Repeat this process with all the other wrappers.
Place a bamboo steamer over a large wok of water covering about 12cm of the base. Brush the base of the steaming basket with a little oil – this is to stop the dumplings sticking. Place the dumplings inside and steam for around 7–8 minutes. Once cooked, remove from the steamer, scatter with the chopped spring onion and chilli and serve.
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