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

Ingredients:

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  • A pack of wonton/dumpling wrappers โ€“ 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
  • ยฝ of a cabbage, finely shredded
  • additional: 10 prawns, finely chopped

Method:

  • 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.

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  • 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.

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

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

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  • 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.

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

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  • Serve with soy sauceDSCF1551

The Author

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

2 Comments

  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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