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Chicken and Pork Steamed Dumplings

If you like dim sum, you'll love these chicken and pork dumplings from Sunshine on a Plate. Ready-made dumpling wrappers make this recipe easy and achievable.

From the book

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.

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20 dumpling wrappers (look in specialist Asian supermarkets)
100g minced pork
100g minced chicken
1 tsp palm sugar
1 tbsp light soy sauce
2 small banana shallots, finely diced
2 garlic cloves, very finely chopped
2.5cm piece of fresh root ginger, peeled and very finely chopped
1 tsp sesame oil
1 tsp rice wine vinegar
1 tsp white pepper
vegetable oil, for brushing
To garnish:
3 spring onions, roughly chopped
2 large red chillies, roughly chopped


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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From the book: Sunshine on a Plate

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