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A man making a bao bun

Homemade Dumplings w Peanut Chilli Sauce

My homemade dumplings with peanut chilli sauce make for a great afternoon in the kitchen and something the kids can help with. You'll overeat them and have the Yum Cha experience at home.
5 from 1 vote
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Course: Dinner
Cuisine: Asian
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 20 dumplings
Calories: 86kcal
Author: Amanda Logan

Ingredients 

Dumpling Dough

  • 1 ½ cup organic all-purpose flour
  • ½ cup plus 2 tablespoons boiling water
  • cornflour

Filling

  • 3 cups English spinach
  • 20 grams chives or a loose handful
  • 1 cup canned water chestnuts drained
  • 3 cm thumb fresh ginger finely chopped
  • 2 garlic cloves finely chopped
  • 2 tablespoons sunflower oil
  • ½ teaspoon sesame oil
  • 1 ½ tablespoon chia seeds

Peanut Chilli Sauce

  • 1 garlic clove finely chopped
  • 2 tablespoon sunflower oil
  • 1 ½ tablespoon coconut sugar
  • 2 tablespoon sriracha sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon tamari
  • ¼ cup peanuts chopped
  • 2 tablespoon water

Instructions

  • For the dough, put the flour in a mixing bowl and make a well.
  • Add the boiling water slowly, mixing the batter with chopsticks to distribute
  • Using clean hands, bring the flour and water together in to a rough ball
  • Knead the ball on a clean counter for around 2 minutes or until smooth.
  • Rest the dough for 30 minutes in the mixing bowl with a plate or cling film covering.
  • To make the filling, put the spinach, chestnuts and chives in a food processor and blitz to a fine chop.
  • In a large fry pan or wok, heat the sunflower oil and add the ginger and garlic for one minute.
  • Add the spinach mixture and cook for around 1 minute.
  • Add the soy sauce and cook for another minute.
  • Add the sesame oil and chia seeds.
  • Give a final stir and remove from the heat.
  • For the sauce, heat the oil in a saucepan, add the garlic and cook for 30 seconds.
  • Add the sugar and stir for 10 seconds.
  • Add the sriracha sauce, the tamari and apple cider vinegar. Stir for a minute.
  • Stir in the peanuts.
  • Add two tablespoons of water to thin and bring to a boil.
  • Once at a boil, remove the sauce from the heat and pour in to a serving bowl.
  • After the dough has rested, cut it in to two, leaving one half in the bowl covered.
  • Lightly flour a clean counter and roll the dough out to around 2mm thickness.
  • Depending on which dumpling fold you are using, cut the dough into squares or circles (I have provided a link to an excellent tutorial in the text of this post)
  • Lay the wrappers on top of each other sprinkling a little cornflour between each.
  • Repeat with the second half of the dough.
  • Spoon a little over a teaspoon of spinach filling in the centre of the wrapper.
  • Wet the top half only of the wrapper and fold the dumpling in half to form a triangle pressing the edges together to seal.
  • Repeat until your mixture is finished.
  • Quarter fill a large saucepan with water and bring to the bowl.
  • Put the dumplings in a parchment lined steamer and steam for 10 minutes.
  • Serve with the peanut chilli sauce, fresh chives and black sesame seeds.

Nutrition

Calories: 86kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 92mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.