Starter Soup BrunchChinese Steamed Dumplings
With Cherry Tomato and Soy Sauce


Andrea Moio

Cook & Prep Time

About 1 Hour 20 Min


4 Persons


These steamed dumplings are a delightful choice for impressing your guests, whether as a starter or a brunch dish. Their scrumptious filling pairs wonderfully with a cherry tomato-based sauce, making them a flavorful treat. These dumplings, with their exquisite taste and elegant presentation, are perfect for special gatherings. They're bound to make a lasting impression and leave your guests eager for more.


For the Dumplings
  • 150g Italian 00 Fine-Milled White Flour
  • 100g Rice Flour
  • 150 ml Cold Water
For the Sauce
  • 300g Canned CherryTomatoes
  • 30 ml Extra Virgin Olive Oil
  • 1 Clove of Garlic
  • 3 Basil Leaves
  • 50 ml Soy Sauce
  • Salt
For the Filling
  • 1 Carrot (cut into fine dice)
  • 1 Small Onion (cut into fine dice)
  • 1 Stick of Celery (cut into fine dice)
  • 500g Pork Mince
  • 1 Egg
  • 100g Grated Parmesan
  • 70 ml Extra Virgin Olive Oil
  • Nutmeg (for Taste)
  • Salt and Pepper


Step 1

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.

Step 2

In the meantime, heat a frying pan and drizzle with extra virgin olive oil. Gently fry the whole garlic clove until golden, then remove it.

Step 3

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

Step 4

Heat a frying pan and gently sauté the carrot, onion and celery for a few minutes. Add the minced pork 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, let it cool down and add the egg, parmesan, pepper, and nutmeg.

Step 5

Take the dough out of the fridge and divide it into small balls. To make the dumpling wrapper, roll each ball out on a floured surface to 10/12 cm in diameter and 2mm thin. Put a small ball of filling on each wrapper and dampen the edges with a drop of water. Fold and bring the two sides together to form the classic dumpling shape and close them by pinching them well with your thumb and index finger.

Step 6

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.