Mackerel Dumplings with a Spicy Asian Dipping Sauce


1 x 400g tin Lucky Star Middlecut in water, cleaned and flaked
½ tsp. salt
1/8 tsp. white pepper
1 ½ Tbsp. soy sauce
2 Tbsp. oil
1Tbsp. sesame oil
1Tbsp. fresh ginger, chopped
¾ cup spring onions, white and green part, chopped
16 round dumpling sheets
Salt and pepper

For the sauce:
6 Tbsp. fish sauce
6 Tbsp. sweet chili sauce
2 Tbsp. lemon juice
2 Tbsp. brown sugar
2 Tbsp. white wine vinegar
1 red chili, finely chopped
2 tsp. fresh ginger, minced
4 tsp. fresh coriander, finely chopped


  1. In a small bowl combine the fish, salt, white pepper, soy sauce, oil and sesame oil.
  2. Mix well to create the seasoning liquid, add the fish and seasoning mixture to a food processor and pulse to form a paste.
  3. Mix in the ginger and spring onions. To develop the flavour wrap with cling wrap and set aside for 30 minutes.
  4. Line a baking tray with greased baking paper.
  5. For each dumpling hold a wrapper in a slightly cupped hand and scoop about 1 tablespoon of filling and place just a bit off center. Then press and shape it into a flat mold. Fold the sides, pleat and press to enclose to create a half moon type shape.
  6. Place the dumpling on the baking tray and repeat for the rest of the wrappers and filling.
  7. When ready, steam the dumplings over boiling water for about 8 minutes or until slightly puffed and somewhat translucent.
  8. While steaming, make the dipping sauce by combining all the ingredients together and mixing well.
  9. When dumplings are cooked serve immediately with the dipping sauce.


Makes 32 Dumplings