Search thousands of recipes reviewed by home cooks like you.

Dim Sum Asian Dumplings

Dim Sum Asian Dumplings

  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    1 h
relightfoot5483

relightfoot5483

This recipe is the Nepalese version of the Asian dumpling. It is filled with ground pork and Asian spices and steamed, but can be fried or dropped into a broth.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Combine pork, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl. Mix well, then set aside. Place flour into a separate bowl. Slowly stir in the water as needed until a soft dough is achieved. There may be some water left over. Roll out walnut-sized balls of dough into thin circles.
  2. Fill each of the wrappers with about 1 tablespoon of the pork mixture. Moisten the edges of the wrapper, then fold in half, sealing to create a half moon shape. Repeat with the remaining wrappers and filling. Place the dumplings in a steamer over 1 inch of boiling water, and cover. Steam until the dough becomes glossy, about 10 minutes.
  3. To make sauce: Combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. Cook in the microwave on High for 30 seconds and stir. Serve with the dumplings.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

.
24

.

8/17/2009

This recipe is not so bad; I tried making dumplings from scratch for the very first time with this. I think next time I’ll buy the skins and see if there’s an improvement. Also there is enough stuffing left over to make another 10 – 12. Next time I’ll be sure to use parchment paper in my steamer.

dobber
11

dobber

9/20/2010

Perfect! I didn't have the garam masala or red curry paste however these were fantastic even without it.

MBPG
10

MBPG

3/1/2011

Oh so good, I used ground turkey instead since I didn't have pork....still turned out flavorful and a keeper. I used wonton wrappers, much easier.

More reviews

Similar recipes

ADVERTISEMENT