5 Local Chefs Share Recipes for National Dumpling Day

Pan-fried, deep-fried or steamed, dumplings are a perfect treat to share with family and friends

Credit: FISH

Pan-fried, deep-fried or steamed, dumplings are a perfect treat to share with family and friends

Shrimp Dumplings with XO Sauce

By Jenice Yu, Fresh Ideas Start Here


  • 3/4 lb Organic Ocean sidestripe shrimp, shelled, deveined and chopped into small pieces
  • 2 tsp grated ginger
  • 1 tbsp Chinese rice wine
  • 1 tsp sesame oil
  • 2 tsp cornstarch
  • 2 tbsp shitake mushroom, thinly sliced
  • 3 tbsp cilantro, leaves only, minced
  • 1 tsp ground white pepper
  • 1 tsp sugar
  • Salt to season

For wrapping

  • 1/2 egg, beaten, for sealing wontons
  • 12 wonton wrappers


  1. Mix all ingredients together. Set aside.
  2. Fill each wonton skin with about 1 heaping teaspoon of the filling and seal the wonton skin with the beaten egg with a brush.
  3. Steam wontons for 10 minutes or until cooked.
  4. Serve hot with ginger vinegar dipping sauce.

XO Sauce Ingredients

  • 1/2 cup sesame oil
  • 2 cups vegetable oil
  • 5 tablespoons dried scallops
  • 3 tablespoons dried shrimp
  • 2 shallots, diced
  • 10 cloves of garlic, minced
  • 10 fresh chillis, chopped
  • 1 teaspoon salt

XO Sauce Instructions

  1. In a large wok on medium heat, add vegetable oil.
  2. Add shallots and garlic and fry until golden in colour.
  3. Add remainder of the ingredients into wok, stirring constantly and cooking for about 8 minutes.
  4. Pour mixture into a glass jar and let cool overnight in refrigerator. Serve with dumplings as desired.

Yield: 12 dumplings

Credit: Justust Lowry 

Beet Gyoza with Tofu by Head Chef Woo Jin, Gyoza Bar

Gyoza are Japanese-style dumplings.


  • 2 cups shredded beets (golden or red)
  • 4 tablespoons goat cheese
  • 4 tablespoons crumbled extra firm tofu
  • ½ cup diced celery
  • 1 pinch salt
  • 1 pinch pepper
  • 10 gyoza wrappers


  1. Mix all filling ingredients together until evenly mixed.
  2. Place 1 tsp of filling in the middle of a gyoza wrapper.
  3. Dip your finger in the water and dampen the edge of the wrapper.
  4. Fold the wrapper in half around the filling and gently press the edges together to form a seal with the wrapper.

To Cook

  1. Place gyoza in an oil-coated pan.
  2. Heat the pan over medium heat until bottom of gyoza is golden brown (about 1 minute).
  3. Add ½ cup of water to the pan and immediately cover with a tight-fitting lid.
  4. Cook until water evaporates or about 4 to 5 minutes.
  5. Check that the bottom part of the gyoza is crispy.
  6. Plate and enjoy.

Yield: 10 gyozas

Credit: Lesley Chang, Tourism Richmond 

Korean Mandu from Samsoonie Noodle & Rice

“Mandu” is the Korean word for dumpling.


  • 1 pound of fresh lean ground pork
  • 1 pound ground cabbage (marinate with salt for 2 hours before mixing)
  • ½ cup chopped chive
  • 2 tablespoons of ground or chopped green onions
  • ½ teaspoon of garlic powder
  • 1½ teaspoon of salt
  • Pinch of black pepper and ginger powder
  • ½ teaspoon sesame oil
  • 20 dumpling wrappers/sheets (can find at most Asian grocery stores like H-Mart)


  1. In a big bowl, grind the cabbage and add salt. Marinate for 2 hours.
  2. Squeeze the extra moisture out of the cabbage until it feels like extra firm tofu.
  3. Add the pork, chives, green onions, oil and spices.
  4. Scoop one tablespoon of the mixture onto one dumpling skin. Moisten the edges with some water. Fold and press the edges firmly.
  5. These Korean mandu can either be pan-fried, deep-fried or steamed!

Yield: About 20 dumplings

Credit: Melissa Quantz

Classic Organic Gyoza, by Lisa Nakamura Nguyen, Program Manager, Nourish Café & Cooking School

“This recipe is great for parties, and can be paired with beer, ramen or a bowl of steamed Japanese rice.” 


  • Round gyoza dumpling wrappers (60-65 wrappers), can be bought at Asian grocery stores

Filling Ingredients 

  • 2 cups (300g) organic ground pork
  • 2 cups cabbage, finely chopped
  • 1½ cup napa cabbage (suey choy), finely chopped
  • ⅓ cup onion, chopped
  • 1½ tbsp ginger, grated
  • 1 large clove of garlic or 2 small cloves, minced
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp cane sugar
  • ½ tsp white pepper


  1. Prepare all filling ingredients as indicated. You can use a food processor for the cabbage (suey choy) and onion to shorten prep time.
  2. Put all filling ingredients in a medium bowl, and mix together with hands until all the ingredients are blended well.
  3. Wrap using dumpling wrappers.* 
  4. Cook (pan fry or steam) or freeze right away.
  5. Enjoy with your favourite dumpling dipping sauce.

Yield: 60-65 dumplings 

*Tip: Prepare a flour (1 tsp) and water (4 tsp) mixture in a small bowl. Before wrapping each dumpling, dip your finger in the mixture and draw a circle around the outer rim of the wrapper to create an adhesive. This will prevent water from seeping into the dumpling during the cooking process.

Credit: Torafuku

Torafuku Dumplings by Executive Chef Clement Chan, Torafuku


  • 100 (3½-inch round) wonton wrappers
  • 1lb (453g) ground pork
  • 1 tablespoon minced ginger
  • 4 cloves minced garlic
  • 2 tablespoon chopped green onion
  • 4 tablespoon soy sauce
  • 3 tablespoon sesame oil
  • 3 cups finely shredded green cabbage
  • 2 pinches salt


  1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, and cabbage. Mix well.
  2. Place 1 teaspoon of pork filling onto each wonton wrap. Moisten the edges with water and fold edges over to form the shape you want. Set dumplings aside on a lightly floured surface until ready to cook.
  3. Cook the dumplings in boiling water for 15 minutes till the dumplings float.
  4. Serve immediately.