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Deep-Fried Banana Dumplings

Does this happens to you? Whenever I make dumplings, I always have some surplus dumpling wrappers. This dessert dumpling uses the balance wrappers from the Deep Fried Savory Dumplings which I made and had posted yesterday. So, I'd like to throw this question out there, what do you do with these surplus wrappers? Feel free to also share your thoughts with all the readers here. Thanks.

In any case, let's get back to this recipe. These are Deep-Fried Banana Dumplings, topped with confectioner's sugar, chocolate sauce, and served with chocolate Gelato. I'll admit this is pretty similar to the one served in a Japanese restaurant which I frequent here in Vancouver. You will enjoy the sweetness and the fragrance of the baby bananas. The fried dumpling wrapper is just superb as well. It has the right crunchiness, a milder taste, and not too hard as compared to Wonton wrapper. As for the bananas, it's advisable to use the baby bananas variety because it's sweeter and it has a crunchier texture. Try it!

Deep-Fried Banana Dumplings


18-20 Circular Flour-And-Water Dumpling Wrappers


5 Ripe Baby Bananas, lightly mashed
A Squeezed of Lime Juice

Confectioners' Sugar
Chocolate Sauce


Combine the mashed banana and lime juice in a medium bowl, and mix well.

Place a dumpling wrapper flat on your hand, and add 1 ½ tsp of banana filling. Brush or wet the edge of the wrapper with water. Fold one side of the skin over the filling, and seal the dumpling with a series of little pinches if you wish. Make sure you pinch the skins together tightly so the filling can't ooze out.

Deep-fry the dumplings over medium heat for about 2 ½ to 3 minutes or until they are light golden brown in color. Drain on a paper towel, topped with confectioners’ sugar, drizzle some chocolate sauce, and serve with chocolate Gelato, if desired.


  1. I still have some wanton wrappers in my freezer.
    I hope to try these out.

  2. Yum! This is an awesome idea. When I have a surplus of wrappers I usually make a bunch of egg rolls and then freeze them. You can give them to your friends and family as a gift!

  3. excellent idea.I tried making it with mashed banana and a little peanut butter and my son loved it!

  4. I would love to taste these dumplings. They look delicious :)

  5. Angie..I also have surplus and not knowing what to do with them...they usually dried up before I can use them into the dustbin they go. Thanks for the excellent idea of wrapping them with banana and chocolate and turning them into delightful desserts.

  6. These are lovely, but I am the other way around. Whenever I make dumplings, I always have leftover filling.

    I usually just fry the mixture with some scrambled egg and cooked rice for an easy fried rice.

  7. Angie...thanks for the idea of using dumpling wrappers for sweet dessert :) I can imagine how good it is ...chocolate and banana..yummy!


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I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W