Chinese steamed dumplings with cherry tomato and soy sauce

Chef: chef Andrea Moio starter soup brunch
Time 80 min Difficulty Medium Serves 4


For the dumplings

  • 150 g 00 fine-milled flour
  • 100 g rice flour
  • 150 ml cold water

For the sauce

  • 300 g canned cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 3 basil leaves
  • 50 ml soy sauce
  • salt to taste

For the filling

  • 1 carrot
  • 1 small onion
  • 1 stick celery
  • 500 g pork mince
  • 1 egg
  • 100 g grated parmesan
  • 5 tbsp extra virgin olive oil
  • salt, pepper, nutmeg, to taste


Put the flour in a bowl and add the cold water, knead until you have a firm smooth dough. Wrap in cling film and leave the dough to rest in the refrigerator.  

In the meantime, sauté the garlic gently in olive oil and remove it as soon as it is golden. 

Add the cherry tomatoes with two tablespoons of water, the basil leaves and season with salt. Leave the tomatoes to cook covered for 10/15 minutes over medium heat. Then let the tomatoes cool and add the soy sauce.

Dice very finely the carrot, onion and celery and sauté gently in a frying pan in the olive oil for a few minutes. Then add the pork mince and mix well with a spatula, cook over high heat for a few minutes and then season with salt. Then put the mixture in a bowl and when cool add the egg, parmesan, pepper and nutmeg.  

Take the dumpling dough out of the refrigerator and make small balls. Roll each ball out on a floured surface to get dumpling wrappers of about 10/12 cm in diameter and 2mm thin. Put a small ball of filling on each wrapper, dampen the edges with a drop of water. Roll the dumplings bringing together the two sides together to form the classic dumpling shape and closing them by pinching them well with your thumb and index finger.

Place the dumplings on a tray lined with parchment paper well separated and steam them for about 25/30 minutes.

Serve them hot, with the cherry tomato sauce.