Fish Dumplings

Yu Pei Gau

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About

These dumplings have a skin made from the sweet flesh of mud carp, and a filling of crunchy vegetables.



Water chestnuts 90 g, peeled and finely diced
Chinese chives (gau choi) 90 g, finely chopped
Spring onions (scallions) 90 g, finely chopped
Coriander (cilantro) 90 g, finely chopped
Corn flour (cornstarch) a pinch


To Taste

  • Salt
  • Ground white pepper
  • Sesame oil

Fish dough

Mud carp (lei yu) fillet 400 g, skinned and deboned
Low-gluten flour (dai garn fun) 600 g
Cooking oil 75 ml
Water 230 ml


  • Combine all filling ingredients except corn flour. Add seasoning to taste. Mix in corn flour to bind lightly.
  • Dice fish meat by hand then mash. Mix with flour, oil and water to form a dough. Knead until dough is very smooth.
  • Roll dough out on a floured surface into a cylinder. Divide into 20 equal pieces. Roll dough pieces out into thin, round skins.
  • Spoon some filling onto each skin and fold in half, forming a half moon. Cup dumpling with both hands then use both thumbs to squeeze dumpling gently to seal edges. Repeat to make more dumplings.
  • Cook dumplings in gently boiling water and drain well.
  • Serve with sliced chillies in light soy sauce, vinegar or mustard sauce.