Dan Hong’s Barramundi Dumpling Masterclass

And just like that, another National Barramundi Day is behind us! This year was nothing short of amazing! We’re talking a year that set the bar incredibly high, with over 100 restaurants nation-wide participating, with big name restaurants like Mr Wong, Ms G’s, Catalina’s Rose Bay and Chin Chins wowing us with their unique barramundi dishes! To top it all off, we had a barramundi masterclass hosted by none other than the Dumpling King himself, Dan Hong, which sold out in a matter of days!

Dan Hong’s masterclass was all about showcasing the versatility and deliciousness of Australian barramundi with mouth-watering barramundi dumplings.

Dan shared all his tips and tricks, from the process of making the filling to the art of folding the wrapper (so they don’t overspill). He revealed the secrets of creating a dipping sauce that complements the freshness of the fish and how to achieve that perfect crispy dumpling crunch every time.

These babies were a crowd pleaser! If you missed out, not to worry, Dan shared his recipe for you to try at home:


For the Dumplings:

  • 1 pound (450g) skinless and boneless Australian barramundi
  • 2 cloves of garlic, minced
  • 2 tablespoons of garlic chives, finely chopped
  • 1/2 teaspoon of salt
  • 1 teaspoon of sesame oil
  • 1 tablespoon of Chinese cooking wine
  • 1 teaspoon of grated ginger
  • 2 tablespoons of chopped coriander
  • 2 spring onions, sliced
  • 1/4 teaspoon of white pepper
  • Gow gee wrappers (round dumpling wrappers)


For Cooking the Dumplings:

  • Vegetable oil for frying
  • Water


For the Dipping Sauce:

  • 2 tablespoons of soy sauce
  • 1 tablespoon of black vinegar
  • 1 teaspoon of chili oil
  • 1 teaspoon of finely chopped ginger
  • 2 spring onions, sliced
  • 2 tablespoons of chopped coriander


Preparing the Barramundi Dumpling Filling:

  1. In a food processor, combine the skinless and boneless barramundi, minced garlic, finely chopped garlic chives, salt, sesame oil, Chinese cooking wine, grated ginger, chopped coriander, sliced spring onions, and white pepper.
  2. Blend the mixture until it forms a smooth and well-combined filling. Transfer the filling to a bowl.


Assembling the Dumplings:

  1. Take a gow gee wrapper and place about 1 tablespoon of the barramundi filling in the centre and moisten the edge of the wrapper with a little water.
  2. Fold the wrapper in half, creating a half-moon shape, and press the edges together to seal the dumpling.
  3. Repeat this process with the remaining filling and wrappers


Cooking the Dumplings:

  1. In a non-stick pan, add a small amount of vegetable oil and heat it over medium-high heat.
  2. Once the oil is hot, place the dumplings in the pan and add enough water to cover 1/3 of the dumplings, cover it with a lid.
  3. Cook the dumplings for about 5 minutes until the water has evaporated, remove the lid and you want to hear a sizzling sound to allow the bottoms to go golden brown
  4. Remove the dumplings from the pan and place them on a serving platter.


Preparing the Dipping Sauce:

  1. In a small bowl, combine soy sauce, black vinegar, chili oil, finely chopped ginger, sliced spring onions, and chopped coriander.


For more barramundi recipes, click here.

Dan Hong’s Barramundi Dumplings