We love steamed dumplings but the frozen variety in the supermarket are probably full of who knows what.

Anyone know any good recipes for fillings for steamed dumplings?

Even the dough outside, best to make fresh?...anyone know that recipe?... or buy that frozen?

Thanks!

Check this out;

http://chinesefood.about.com/od/dimsumdumplings/r/hargow.htm

What do you mean by "dumplings"?

Is it char siu bao (the bready buns filled with red cooked pork)?

Or is it the balls of meat/prawns wrapped in a thin pasta sheet such as hargao and shumai?

What do you mean by "dumplings"?

Is it char siu bao (the bready buns filled with red cooked pork)?

Or is it the balls of meat/prawns wrapped in a thin pasta sheet such as hargao and shumai?

The second type.

The first type are also nice. More of a Chinese steamed bun.

Definitely buy wonton wrappers. They need a fair bit of skill to make well yourself. Don't have to be frozen - you can buy them fresh chilled.

For a shumai filling, this is a recipe I've used and liked (makes 10+, according to size):

250g minced pork

125g chopped prawns

4 chopped water chestnuts (fresh is best, but tinned is OK) (optional)

1 finely chopped spring onion

a small knob of ginger, grated

1 1/2 Tbs light soy

1 Tbsp Shiaoshing (or dry sherry)

1 tsp of sesame oil

1/2 an egg white, beaten (not frothy)

1 1/2 Tbs cornflour

large pinch of white pepper

Mix it all together. Form small balls. Wrap wrappers around, then steam until cooked.