You’ll need it when you meet your son’s girlfriend

Remember that dumpling scene in Crazy Rich Asians? Rachel Chu (played by Constance Wu) is invited to a family gathering at Ah Ma’s house. While the family members sit around the long marble table in an assembly line, filling and perfecting their dumpling folds, Nick’s mother, Eleanor Young (played by Michelle Yeoh) uses the opportunity to passive-aggressively tell her that she isn’t worthy.

(Related: The Cast Of Crazy Rich Asians Brought Crazy Rich Glamour To The Oscars 2019)

We’re not encouraging this behaviour of course—but the notion of a family-only dumpling wrapping session now feels like it should be a staple in every notable Singaporean family. And if you didn’t inherit a family dumpling recipe from Ah Ma, don’t worry, the grande dame of Singapore cooking Violet Oon has got you covered.

(Related: How Accurate Was Crazy Rich Asians? Insider Woffles Wu Tells All)

When we attended Betty Chen’s Crazy Rich Asian-themed brunch at the new Violet Oon Singapore outpost at Ion Orchard recently, her chef Paul Chia shared how wor tip dumplings are made from scratch.

Dumpling wrapping truly is an art form that takes time to perfect. Traditionally, each dumpling needs to have exactly 14 folds each (“You can’t use 12, because it represents heaven and earth, while the number 13 is reserved for your parents.”)

“You pinch it from the right side of the skin to make it fold. Press, push forward and continue with the next fold,” instructs Paul Chia. Now start practicing.

Violet Oon Singapore's Wor Tip Dumplings (Pot stickers)


500g minced pork, with 20% fat
200g Chinese chives, finely diced
15g ginger, finely chopped
1 tbsp light soya sauce
1 tsp fine salt
2 tsp fish sauce
1 tsp fine sugar
1 tbsp oyster sauce
1 tsp white pepper powder
1 tbsp Chinese yellow (Shao Shing) wine
1½ tbsp potato flour
2 tbsp sesame oil

To make into dumplings

100 round dumpling skins, large size
1 egg, lightly beaten for egg wash
2-4 tbsp vegetable oil

To serve 

10 tbsp Chinese black vinegar
50g julienne of young ginger


1.     Mix all the ingredients together to form a paste
2.     Put 1 tablespoon onto the centre of the dumpling skin and brush egg wash on the corners. Fold into two, and then pinch into 14 folds.
3.     When all the War Tip dumplings are formed, steam for 7 minutes
4.     Heat a non-stick frying pan. Pour the oil on the pan and fry until browned for two minutes on one side. (If you’d like, you can turn over nad fry the other side till golden). Do not stir when frying.
5.     Serve with julienne of young ginger in Chinese black vinegar.