Pork Dumplings

comments 2
Food / Mains / Recipes

These dumplings taste so good, you would think they came straight from an asian restaurant. They may look tricky to make but the technique is easy to master.

Serves 4




  • A pack of wonton/dumpling wrappers – normally comes in a pack of 100 (you may not use all of them up)
  • 500g ground/minced pork
  • 2 tsp minced fresh ginger
  • 2 tsp of minced garlic
  • 4 spring onions, sliced
  • 3 Tbsp soy sauce
  • 2 Tbsp sesame oil, + more for cooking
  • 2 eggs
  • Β½ of a cabbage, finely shredded
  • additional: 10 prawns, finely chopped


  • Defrost the wonton wrappers / skins.
  • In a large bowl combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg, cabbage and prawns if using.


  • Once the wrappers are defrosted, carefully pull the wrappers apart and place on a dry or lightly floured surface.
  • Place 1 heaped teaspoon of filling onto each wrapper.


  • Moisten the edges with water and fold edges over to form a semi circle. Roll the edges to seal in the filling.


  • If you want to go one step further, bring the two edges of the semi circle together and press together.




  • Set dumplings aside on a slightly floured surface until ready to cook.
  • To cook, heat a pan until hot. Add 1 Tbsp of sesame oil. Place dumplings in a single layer and fry for 2 minutes or until the bottoms are golden brown.


  • Add Β½ a cup of boiling water and cover and cook for 7 minutes / or until the water is absorbed.


  • Serve with soy sauceDSCF1551

The Author

Snaphappy foodie who is obsessed with travel. Currently living in London, originally from New Zealand.


  1. Lorraine Brunton says

    These look very yummy. Will venture out of my comfort zone to whip them up.

  2. Elsie says

    I made this last night for myself and Luke for dinner and they were delicious! Being the lazy cook I am I made about 25 then got sick and tired of rolling the dumplings so its pork mince and cabbage stir-fry for dinner tonight! Thanks for the great recipe Kat Carter! xx

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