Chinese Pork Dumplings
Chinese pork dumplings – easy to make and they’re amazing to make in large batches to freeze so you can cook them any time of the day! You can use any mince but for this recipe, we are using our Pork Mince for a richer flavour.
What you will need:
- 500g Pork Mince
- 1 tbsp freshly grated ginger
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine (Chinese cooking wine)
- 1 tsp salt
- 1/4 tsp white pepper
- 1/4 of a wombok, chopped (Chinese cabbage)
- 3 green onions, chopped
- 2 tbsp sesame oil
- 1 packet dumpling wrappers
Combine mince, ginger, soy sauce, Shaoxing wine, salt & pepper in a bowl. Cover and set aside in the fridge to marinade until you’re ready to wrap the dumplings.
Squeeze any excess water out of the chopped wombok (Chinese cabbage)
Add wombok, green onions & sesame oil to mince the mixture when you’re ready to wrap.
Scoop about 1 teaspoon (depends on the size of dumpling wrapper you use) of dumpling filling and place it in the centre of the wrapper. With pre-made dumpling wrappers, dip your finger into a small bowl of water and wet the outer edge of the dumpling wrapper to help seal. Wrap to your desired shape.
Pan-fry: The fastest method we found in our home is to pan-fry on a lightly oiled non-stick pan on medium heat for 2 minutes then add hot water to the pan & cover with a lid to add moisture and steam for another 5 minutes, just like cooking Japanese gyozas. If cooking from frozen, just cook for an extra 2-4 minutes.
Steaming: Line the bamboo steamers with wombok leaves or baking paper. Place dumplings into the steamer. Add water into a wok or a large pan that can comfortably fit your steamer & bring to a boil. Place the steamer into the wok making sure the water doesn’t touch the dumplings. Cover the steamer and cook over high heat for 10 minutes. If frozen, cook for 15 minutes.
- Soy sauce
- Shaoxing wine
- Sesame oil
- Garlic, chopped
- Coriander, chopped
- Chilli, sliced
Mix all the ingredients together and serve!
Line containers or baking tray with baking paper to prevent the uncooked dumplings from sticking to each other and the surface.
Cover dumplings appropriately and place them in the freezer, once frozen, you can store them in zip lock bags or containers.
Thanks to @thehungrykindred for this delicious recipe!