Mooncakes are a traditional Chinese pastry typically enjoyed during the Mid-Autumn Festival (中秋节). They're usually filled with sweet lotus seed paste and a salted egg yolk, but we're giving the classic mooncake mould a very different purpose! These Mooncake Dumplings are exactly what they sound like - juicy pork and prawn dumplings shaped using a mooncake mould to create that gorgeous signature pattern. I think this might be my new favourite dumpling hack! The dumplings are steamed until tender and juicy, then pan-fried until the bottoms are golden and crispy, giving you the perfect combination of a soft, juicy filling and crispy dumpling base.
2 servings
Some secret knowledge
Uncooked dumplings can be frozen in a single layer, then transferred to a freezer-safe bag once solid. To cook from frozen, steam for a few extra minutes before pan-frying.
Cooked dumplings can be stored in an airtight container in the fridge for up to 2 days and reheated in a pan or air fryer until hot and crispy.
Uncooked dumplings can be frozen in a single layer, then transferred to a freezer-safe bag once solid. To cook from frozen, steam for a few extra minutes before pan-frying.
Cooked dumplings can be stored in an airtight container in the fridge for up to 2 days and reheated in a pan or air fryer until hot and crispy.
Add the flour and salt to a bowl.
Gradually pour in 75ml of warm/hot water, stirring with chopsticks or a fork as you go, until a shaggy dough starts to form.
Once the dough is cool enough to handle, knead for 5–7 minutes, until smooth and elastic.
If the dough feels dry, gradually add the remaining 5ml of water until you reach the right consistency.
Cover and rest for 30 minutes.
While the dough is resting, prepare the prawns.
Finely mince most of the prawns, but leave some slightly chunky to give the filling a little texture.
Add the pork and prawns to a bowl, then add the light soy sauce, Shaoxing wine, sesame oil, neutral oil, sugar, white pepper, salt, ginger and cornflour.
Mix vigorously in one direction for 2–3 minutes, until the mixture becomes sticky, springy and paste-like.
Gradually add the cold water, a little at a time, continuing to mix until fully absorbed.
You may not need all the water - stop if the filling starts looking too wet. You want it to look plump and juicy, not loose.
Fold in the spring onions and chives last.
Divide the dough into 11–12 pieces of around 20g each.
Roll each piece into a ball.
Take one piece of dough and roll it into a small circular wrapper, keeping the centre slightly thicker than the edges.
Place around 1 tbsp of filling in the centre.
Bring the dough up around the filling and pinch to seal completely. Make sure there are no gaps, otherwise all those lovely juices will escape while steaming.
Gently roll the sealed dumpling between your palms to create a smooth ball.
Repeat with all the remaining dough and filling until you have 11–12 sealed dumpling balls.
Don't stamp them one by one! It's much easier to shape all your dumpling balls first, then press them into the mould one after another - it also helps the imprint last longer on the dumplings.
Lightly dust your mooncake mould with flour or very lightly grease it with oil, and lightly dust the top of your dumpling with flour.
Place the mooncake mould over the dumpling seam-side down.
Press down firmly but gently until the pattern is clearly imprinted, then carefully release the dumpling.
Place each shaped dumpling onto a piece of perforated parchment or a lightly oiled steamer liner.
Repeat with the remaining dumplings.
When arranging the dumplings, make sure to leave a little space between each one.
Bring your steamer to a boil, then place your steamer basket inside and cover.
For steaming + pan-frying, steam over medium-high heat for 7 minutes, then remove from the steamer and rest for 1–2 minutes.
If you're only steaming, steam for 10 minutes, then rest for 1–2 minutes and skip Step 6.
Heat a little oil in a pan over medium-high heat.
Once hot, carefully add the mooncake dumplings imprint-side up.
Pan-fry for 2–4 minutes, or until the bottoms are golden brown and crispy.
Transfer the crispy mooncake dumplings to a plate and serve alongside your favourite dumpling dipping sauce!
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