These pork dumplings are so delicious you won’t be able to resist them. This recipe yields about 16 to 20 pieces but can be doubled up for double the fun.
You can also make them ahead of time—steam or deep-fry a few then freeze the rest. Serve them with your favourite dipping sauce or add them to your soup broth for a hearty starter.
You can download ex-MasterChef contestant Jenny Lam’s pork dumpling recipe below.
- Stand mixer (with a dough hook and pasta roller attachment)
- Digital scale
- Dumpling press (optional)
- Rasp grater
- Mixing bowls (small, medium & large)
- Baking tray
- Saucepan (large, with a lid)
- Cookie cutter (10 cm)
For the wrapper
- 300g plain flour (150 for dusting)
- 1 egg
- 1 egg yolk
- ½ tsp salt
For the filling
- 150g pork mince
- 1⁄4 bunch bok choy, finely diced
- 2cm piece of ginger, grated
- 1 tsp sesame oil
- 1⁄2 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1⁄2 tsp ground white pepper
- 1⁄8 tsp bicarb soda
- 1⁄4 tsp cornflour
For the dipping sauce
- 1⁄4 cup Chinese black vinegar
- 1⁄4 cup soy sauce
- 1 tbsp sugar
- 1 garlic clove, minced
To make the dumpling dough
- Using a stand mixer, combine 150g plain flour, egg, egg yolk, salt and 70ml cold water and form a soft dough.
- Turn dough onto a lightly floured surface and knead until smooth, cover and set aside to rest for 20 minutes.
To prepare the filling
- Combine all ingredients for the filling in a mixing bowl and mix well. Set aside until required.
- Roll rested dough using a rolling pin until thin. Cut out dough into 30 10cm-rounds.
- Place a teaspoon of pork and prawn mixture into the centre of a round, fold in half and press edges to seal. Bring the 2 corners together and press to seal. If you don’t want to fold them yourself, you can also use a dumpling press.
- Repeat with remaining dough and filling. Set aside in the fridge until serving.
To make the dipping sauce
- Combine all ingredients in a small bowl and set aside until serving.
To cook and serve the dumplings
- To serve, bring a large saucepan of water to a boil.
- Place dumplings into the boiling water and cook until tender and filling are cooked through about 4 minutes.
- Remove dumplings and place in serving bowls.
- Add one tablespoon of black vinegar dressing, chilli oil and top with spring onions.
HINT: If you’re all fingers and thumbs, you can always pick up a dumpling press to do the folding and pleating for you – they’re super easy to use and you get the same result.
TRY THIS: Serve your pork dumplings with this tasty Chinese beef stir-fry and rice.
Recipes are contributions from our Kitchen Warehouse workshop with Jenny Lam.