Chinese Dumplings-Recipe Brought To us by Genne Liu

  • 4 cups flour
  • 1 1/4 cup water (warm)
  • 1/2 pound ground pork
  • 1/2 pound shrimp (shelled, deveined and coarsely chopped)
  • 2 large napa cabbage leaves (salted, drained, rinsed and finely diced)
  • 2 green onions (finely sliced)
  • 2 tablespoons bamboo shoot (finely diced)
  • 2 tablespoons ginger (finely diced)
  • 1 tablespoon garlic (finely diced)
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch


  1. Mix the flour and water in a food processor until incorporates.

  2. Knead the dough on a floured surface until smooth.

  3. Cover the dough with a damp cloth while you let it rest for 30 minutes.

  4. Roll the dough into long cylinders about 1 1/2 inches thick and cut the cylinders into 1/2 inch pieces.

  5. Flatted the pieces with the palm of your hand forming discs and then rolled them out to about 2-inch diameter.

  6. Mix the pork, shrimp, cabbage, green onions, bamboo shoots, ginger, garlic, soy sauce, sesame oil, and cornstarch.

  7. Place a small spoonful of the filling in the center of the wrapper, fold the two sides over the center and pleat the edges to seal the filling in.

  8. For fried:

  9. Heat some oil in a large pan over medium-high heat, add the dumplings and fry until their bottoms are golden brown, about 2-3 minutes.

  10. Carefully add 1/2 cup of water, cover, and steam until the water has disappeared, about 3-5 minutes.

  11. Uncover had cook for another 2 minutes over medium-low heat.

  12. For steamed:

  13. Place the dumplings on the well-greased surface of the steamer, or on cabbage leaves and steam until cooked, about 6 minutes.

  14. For boiled:

  15. Boil the dumplings until they float to the surface, about 3-5 minutes.

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