Recipe
Chinese Pork Dumplings
Juicy pork and cabbage dumplings with ginger, spring onion and sesame, pan-fried until golden before steaming tender. Serve them with a sharp rice-vinegar dip for a generous homemade starter or sharing plate.
Ingredients
Method
35 mins prep15 mins cook50 mins total
Mix the pork, cabbage, spring onions, ginger, garlic, soy sauce, sesame oil, cornflour and black pepper in a bowl until evenly combined.
Place a small spoonful of filling in the centre of each wonton wrapper. Moisten the edge with water, fold the wrapper over and press firmly to seal, pleating the edge if you like.
Stir the rice vinegar with a teaspoon of water and set it aside as a dipping sauce. Heat the cooking oil in a large non-stick frying pan over a medium-high heat.
Arrange the dumplings flat-side down in the hot pan and cook for 2–3 minutes, until the bases are golden. Pour in 100ml water, cover immediately and steam for 6–8 minutes, until the wrappers are tender and the pork is cooked through.
Remove the lid and let any remaining water evaporate. Scatter over the sesame seeds and serve immediately with the rice-vinegar dip.
Notes
Keep the wrappers covered with a damp tea towel while you fold the dumplings so they do not dry out. Seal the edges firmly and avoid overfilling, or the dumplings may split as they steam.
About this recipe
These Chinese pork dumplings bring together a savoury pork filling, finely shredded cabbage and the bright lift of ginger and spring onion, all tucked into soft wonton wrappers. A little sesame oil and soy sauce gives the mixture depth without making it heavy.
The dumplings are browned in a hot pan, then steamed in the same pan so the bases turn crisp while the wrappers become tender. The method is straightforward but benefits from keeping the filling modest and sealing each wrapper firmly. Serve with rice vinegar, sesame seeds and extra spring onion if you have it.
