Chinese Baked Dumplings - Easy Homemade Dumplings

Chinese Homemade Baked dumplings: A tasty mix of Chinese dumpling ingredients with the magic of baking.

5 from 7 votes

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Course: Appetizer

Cuisine: fusion

Diet: Low Lactose

Prep Time: 20

Cook Time: 15

Servings:

Calories: 2112kcal

Author: Lei

Making the fillings: Combine pork, prawns, soy sauce, sesame oil, egg white, and ginger in a mixer. Leave out the coriander. Use low speed to mix the ingredients for 3-5 minutes until the mixture reaches a slightly sticky consistency. Then, add the chopped coriander to the mixture and continue to mix for an additional minute.
Making the pastries: Cut the puff pastry into circles. Spoon a portion of the pork and prawn mixture onto each pastry circle. Fold the pastry over the filling and use a fork to seal the edges. Arrange the sealed pastries on a baking sheet, brush them with beaten egg wash, and sprinkle sesame seeds on top.
Baking: Place the prepared pastries in a preheated oven set at 180 degrees Celsius (350 degrees Fahrenheit). Bake them for approximately 15 minutes or until they turn golden and achieve a crispy texture.

- Pork: For optimal results, it is recommended to use a pork mixture with a lean and fat ratio of 7 to 3. This specific blend, often referred to as “dumpling pork mince,” can typically be found in Asian grocery stores. The fat content in pork helps to prevent the filling from becoming overly dry during the baking process.
- Prawns: Using fresh prawns or whole unshelled prawns is recommended for this recipe. Processed prawns found in packages often lose much of their flavor during the factory process. It is suggested to cut the prawns into small chunks to preserve their texture in the filling.
- Puff pastry: Cutting the pastry into circles may not be the most efficient way as it can result in wastage of the edges. Feel free to explore different shapes and sizes for your pastries, such as triangles, or even transform them into delicious sausage rolls. The choice of shape is entirely flexible and can be tailored to your preference and creativity.
- Coriander: If coriander is not to your liking, you can substitute it with chives. Chives offer a milder and slightly different flavor profile that can be a great alternative to this recipe.
- Egg: Separating the egg into egg white and yolk. Incorporate the egg white into the filling mixture. Then, brush the pastry with the beaten egg yolk just before baking.