How To Make Thai Dumplings


For the filling

2 cloves garlic

2 tbsp coriander stalks, roughly chopped

500 g tinned water chestnuts

600 g minced pork or shrimp

4 tbsp light soy sauce

2 tbsp white sugar

1/2 tsp salt

1 tsp ground white pepper


To make the wontons

50 wonton wrappers

For the sweet soy sauce

225ml dark soy sauce

2tbsp white sugar


125 ml white malt vinegar

1/4 tsp salt




1. Using a pestle and mortar, lightly pound the garlic and coriander stems to a paste.

2. Place all the ingredients for the filling in a bowl and mix together until thoroughly combined.

3. Working with one wonton wrapper at a time, place ½ teaspoon of the minced pork or shrimp filling in the centre, then pull up the edges and press the edges together to seal. Repeat until the entire filling has been used up. Lay the dumplings on a greased tray

4. Put the dumplings on a steamer placed over a pan of  water and steam for 20-30 minutes, until cooked (cut one in half to see if the meat is cooked through).

5. For the fried garlic, heat the vegetable oil over a low heat and fry the garlic until golden. Remove from the oil and set aside.

6. Stir all the ingredients for the sweet soy sauce together.

7. Drizzle the warm dumplings with sweet soy and a dash of cooking oil from the garlic. Scatter with the fried garlic before serving


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