Mrsfoodiemumma – Marie Muccio, foodie, wife, mum of three and granddaughter – inspiring you to get excited about food!

    Dumplings! Whether they be steamed, boiled, cooked in a broth or pot stickers you can’t go past a good dumpling!

    So what’s in a dumpling? Well there’s something for everyone, pork, chicken, prawn, tofu, mushroom take your pick! They are bite size and if done right bursting full of flavour.

    Everyone seems to know a great dumpling place in the west. Some say that Footscray have the best dumplings, others say Werribee.

    So I put out a request to my fellow Westies for the best dumpling places in the West! Check out the list below. I can’t wait to try some of these places, but in the meantime, I want to share with you my own dumpling recipe. Don’t be put off – they are easier to make than you may think. If you can invest a bit of time to make these, make a lot!! My recipe makes approximately 50 so you can freeze some just before cooking them. The best way is to place them on trays and once frozen they can be divided into zip lock bags. You then have dumplings ready to be cooked at any time a craving may strike!! The memories are flooding back from when I made these last, my hubby was working back and I had the two older kids running amuck and my youngest was tugging at my leg wanting me to play, play, play! Luckily I survived and so did the dumplings! And it was so worth the effort!!

    Pork dumplings (little parcels of joy)

    Makes approx 50 dumplings
    500g premium pork mince
    2 teaspoons finely grated fresh ginger
    2tsp grated or minced lemongrass
    2 garlic cloves, minced
    Small bunch coriander leaves finely chopped
    2 shallots, trimmed, thinly sliced
    1 tablespoon soy sauce
    2 teaspoons caster sugar
    1 teaspoon sesame oil
    1tsp corn flour
    50 gow gee wrappers


    Combine all ingredients in a bowl except the wrappers. Mix well.

    Place a gow gee wrapper in the palm of your hand and place a heaped teaspoon of the mixture in the centre, brush edges with water. Fold over to enclose filling.

    Pinch edges together and place on a tray lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.

    To cook the dumplings I use a bamboo steamer placed over a pot of boiling water. Place baking paper which has had tiny holes cut out. Place over the base of your steamer to prevent the dumplings from sticking and cook for 6 min or until cooked through.

    Dipping sauce

    1 small red chilli, seeds removed, finely chopped
    2 teaspoons freshly grated ginger
    2 teaspoons sesame oil
    2 tbs light soy sauce
    2 tablespoons Chinese rice wine (shaohsing)
    2 teaspoons brown sugar

    Place all ingredients in a bowl and lightly whisk until the sugar has dissolved.

    Serve dumplings with the dipping sauce and some extra fresh chilli and spring onions to garnish. If you give them a go, don’t forget to tag me in your pics Mrsfoodiemumma xxx

    Top places to get your dumplings in the West

    Top places to get your dumplings in the west! (Just to name a few!)

    • Dumpling story at Pacific Werribee
    • Dumplings plus at Highpoint
    • MC dumplings Footscray
    • Dumplings and more Footscray
    • Sumos Noodle bar Watergardens

    And the top recommendation was just a stone’s throw away from the west:

    • I love dumplings in Flemington.


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