Serves 4
1. Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them drying out.
2. Place 2 tsp of filling in the centre of each dumpling skin and moisten the edge by pinching it together in pleat.
3. Arrange the dumplings in a bamboo steamer (lined with parchment paper at the bottom) and steam for 8 – 10 minutes. Serve immediately with the dipping sauce.


25 fresh dumpling skins, plain flour for dusting
For the stuffing:
110g minced pork
30g Chinese leaves (finely chopped)
1 Tbsp Lee Kum Kee Premium Oyster Sauce
1 Tbsp Lee Kum Kee Double Deluxe Soy Sauce
1 Tbsp spring onions (finely chopped)
Dipping Sauce:
3 Tbsp Lee Kum Kee Oriental Sesame Dressing

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