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Dumpling Filling Donuts

Wendy Banks
  • 6 Minutes per donut Cooking
  • Hard Difficulty


2 tbs olive oil
400g mince pork
2 tbs Shaoxing rice wine
1 tsp Sesame oil
3 tsp chopped ginger
3 cloves chopped garlic
2 tsp white pepper
10 chopped water chestnuts
1 small diced onion
1 cup shelled and deveined prawns
¼ cup Black fungus
¼ cup shitake mushrooms
1 tbs corn flour
1 tbs Soy sauce
1 tbs Oyster sauce
½ tsp chilli flakes
Salt and pepper for seasoning

1 1/2 cup Lewis Road Creamery milk
¼ cup Pams caster sugar
2 tsp salt
50g Lewis Road Creamery Premium Unsalted soft butter
1/2 cup warm water
3 tsp yeast
2 eggs
6 ½ cup Pams Pure Plain sifted flour
Sweet Hot Chilli dip
1 cup water
2 tsp dried chilli flakes
2 tsp ginger chopped finely
2 tsp garlic
2 tsp cornflour
6 dried dates
½ cup honey

¼ cup icing sugar
½ tsp salt
Pinch of Chinese five spice
½ tsp ground coriander
Sprinkle of chilli powder.
1 cup frozen lotus root
¼ cup icing sugar
½ tsp white pepper
Sprinkle chilli powder


  • 1

    Heat milk with sugar, salt and butter until butter melted. Take off heat and leave to cool to warm to touch. In the mixing bowl, add yeast and water mix until yeast has dissolved.

  • 2

    Pour in the milk mixture, mix and then add the eggs and 2 cups of flour and beat using mixer until smooth. Add the remaining flour and combine. Use dough hook and knead until elastic.

  • 3

    Cover bowl with wrap in warm place for 45 minutes or until expanded to twice its size.

  • 4

    In the meantime make the filling. Add hot water to the fungus and mushroom in small bowl. Fry garlic and ginger till nearly browned then add the onion. Add the meat and stir until meat is cooked through.

  • 5

    Add the rest of the ingredients. Add cornflour and water to the mixture and leave to simmer for 5 minutes. Transfer to fridge whilst waiting for dough.

  • 6

    Make chilli sauce – in a pot fry the garlic and ginger very gently don’t let it brown then add the water, rice vinegar, dates, honey and chilli. Squish the dates and then add cornflour.

  • 7

    Take to boil and simmer till it’s reduced slightly and becomes thick. Leave to cool and place in fridge.

  • 8

    Take the dough out and punch it down. Flour benchtop lightly and take out each piece of dough to weight 80g. Roll out into a circle about 8mm thick and place on one palm and with other hand stretch the dough to cover the hand forming a circle lightly.

  • 9

    Take a tablespoon of filling and place in the middle. Gather the dough to seal and roll onto the bench top to strengthen the seal. Leave on clean plate and continue with the rest of the balls. Cover the balls with towel and leave to rest for 30 minutes.

  • 10

    Make the coating – in a bowl combine all the ingredients. Defrost the lotus root and dip in the sugar, pepper and chilli. Leave aside.

  • 11

    Make sure oil is hot about 150 degrees Celsius or 365 F, test a piece of dough if it rises it’s ready.

  • 12

    Deep fry each donut for 6 minutes do it in 3 or 4 batches depending on room in the pan. Scoop out and drain oil back into pan and leave on plate with kitchen towel. Dip in the coating.

  • 13

    After the donuts, deep fry the lotus roots for 2 minutes. Place on top of the donuts and add a dollop of chilli jam.

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