Dumplings may be bite-sized, but they pack a flavour punch. Here, we have a dumpling recipe for all tastes, from spicy Sichuan parcels and plump prawn har gow to crispy gyozas. So step up your wrapping game with these recipes for steamed, boiled and fried dumplings packed with pork, chicken, prawn, lamb and even mushroom.
Our best dumpling recipes
Pork and cabbage pot-stickers
Australian Gourmet Traveller recipe for pork and cabbage pot-stickers.
Kylie Kwong’s prawn dumplings with organic tamari and chilli dressing
Don’t underestimate that dressing – it’s a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.
Crisp pork and ginger gyozas with sesame rayu
Crispy on the outside, juicy on the inside – these pork and ginger gyozas always delight.
Spicy Sichuan-style lamb dumplings with chilli oil
Lamb dumplings spiced with cumin and coriander and cooked in a spicy sauce. What more could you want?
How to make siu mai
Firm favourites in the dumpling world, these dainty parcels are child’s play to make.
Pork dumplings
Australian Gourmet Traveller fast Asian-style recipe for pork dumplings.
Yoko Dining’s mushroom gyoza
A vegetarian-friendly take on the Japanese dumplings
Poached pork and garlic chive dumplings (Jiu cai jiaozi)
Try these dumplings as part of a Chinese New Year’s feast.
Pot-stickers with chicken, shiitake and chilli sauce
One for the pan-fried dumpling fans.
Prawn and scallop har gow with garlic oil
Strictly traditional, these are not. Delicious? You bet.
Crab xiao long bao
The Shanghai dumpling goes luxe. We’ve stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.
Shōbōsho’s chicken and prawn wontons, chicken dashi and Chinese broccoli
A soul-reviving soup.
Pork, scallop and sticky rice siu mai
Our spin on the traditional Cantonese siu mai, with sticky rice for added texture, and scallops to up the luxe factor.
Jade prawn dumplings
Australian Gourmet Traveller recipe for jade prawn dumplings.
Pork dumplings with black vinegar and ginger
These little parcels may be simple to make, but the flavour packs a punch.
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