Little Basket Buns Dumplings


Little Basket Buns Dumplings
Little Basket Bun Dumplings recipe, brought to you by MiNDFOOD.

Little Basket Buns Dumplings are also known as Soup Dumplings, these little pouches of deliciousness burst in your mouth. When steamed the ginger pork mince cooks and the jelly becomes a soupy liquid. Use store-bought gow gee wrappers and steam the Buns in little bamboo baskets. Serve with red chillies in soy sauce.

Little Basket Buns Dumplings Recipe

Serves 4


1½ cups beef stock

2/3 cup salt-reduced soy

2 tbsp Chinese rice wine or dry sherry

4 tsp sesame oil

6cm piece ginger, peeled

2 garlic cloves

2 spring onions

2 star anise

2 tsp gelatine

300g pork mince

275g packet gow gee wrappers

long red chilli, thinly sliced (deseeded, if preferred)

steamed Asian greens, to serve, optional


Place stock, 2 tbsp soy, rice wine and half the sesame oil into a saucepan. Thinly slice half the ginger and half the garlic cloves, and cut 1 spring onion into thirds. Add to stock with star anise. Place stock mixture over a medium heat and bring to the boil. Simmer for 3 minutes. Combine gelatine with 2 tbsp cold water in a small bowl. Remove stock from heat and add gelatine mixture. Stir until dissolved. Pour into a bowl. Cool. Cover and refrigerate for at least 2 hours or until a jelly forms.

Peel remaining ginger and garlic. Finely grate and place in a bowl. Finely chop remaining spring onion and add to ginger with mince. Stir until well combined. Line 2 large trays with plastic wrap. Roll heaped teaspoonfuls of mince mixture into balls and place onto prepared tray.

Using a rolling pin, roll each gow gee wrapper into a 10cm round. Place 4 wrappers onto a flat surface. Brush edges of wrappers with cold water. Place 2 tsp jelly in the centre of each wrapper and top with a mince ball. Holding a wrapper in one hand, pleat wrapper around filling forming a dumpling. Place onto tray. Continue with remaining dumplings. Combine remaining soy, sesame oil and chilli in a bowl.

One-third fill a wok with water and place over a high heat. Bring to the boil. Line the base of a large steamer basket with baking paper. Place dumplings into basket. Cover with lid. Place over simmering water (ensure base of basket does not touch water). Cook for 8-10 minutes or until dumplings are cooked.

Serve with soy sauce mixture and steamed Asian greens, if desired.


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