Why are dumplings eaten on Chinese New Year? Because they look like little money pouches that represent fortune and prosperity. This recipe for pork dumplings is sure to start your year with good luck and a happy tummy!
This Asian pork dumpling recipe yields about 30 to 40 pieces. 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.
Learn more about cooking delicious fillings or perfecting those folds with Elley Chan and Master Chef contender Jenny Lam at our workshops in-store.
Equipment
- Bamboo or electric steamer (or inserts with matching saucepan)
- Wok or saucepan (big enough to fit the steamer)
- Digital scale
- Measuring cups
- Measuring spoons
- Cutting board
- Chef’s knife
- Paring knife or peeler
- Mixing bowl
- Perforated parchment paper (should fit the base of the steamer)
Ingredients
- 300g (or ¼) wombok or Chinese cabbage, finely chopped
- 2 tsp fresh ginger root, finely grated
- ¼ cup spring onion, finely sliced
- 300g pork belly, minced
- 1 tbsp shaoxing cooking wine
- ½ tsp Chinese five spice
- 2 tbsp light soy sauce
- 1 tsp salt
- 2 tsp dried chili flakes (add more if preferred)
- 30 to 40 pieces store-bought or homemade wonton skin (see recipe below)
Instructions
- Slice the wombok, sweat off, then drain.
- Combine all ingredients in one large mixing bowl.
- Mix for about 5 minutes to work the fat through the mixture.
- Put about a teaspoon of mixture onto the centre of each wonton wrapper. Brush the edges with water then fold and press to seal the filling.
- Transfer enough pork dumplings into the bamboo steamer lined with perforated parchment paper. Cover the steamer then place it over a wok or pot with simmering water.
- Steam the dumplings for about 6 minutes or until soft and cooked. Continue steaming the rest or keep them in a container to freeze and cook later. Alternatively, you can also deep-fry your dumplings in vegetable oil.
- Serve your cooked pork dumplings with your favourite dipping sauce, or give the coriander pesto recipe a go (see recipe below).
Make your pork dumplings extra special with wonton wrapper made from scratch and a delicious pesto sauce for dipping.
Hot Water Wonton Dough Recipe
Equipment
- Food processor
- Digital scale
- Measuring jug
- Sifter
- Mixing bowl
- Rolling pin
- Silicone spatula
- Dough scraper
- Round cookie cutter or dumpling maker
Ingredients
- 500g plain flour, sifted
- 250 to 300ml boiling hot water
- Pinch of salt
- Dash of vegetable oil
Instructions
- Use a food processor if possible and the hottest water.
- Measure the water post boiling, not before.
- Mix everything well and roll out thinly. Use a cookie cutter or the base of a dumpling maker to shape into individual wonton wrappers.
Coriander Pesto Dipping Sauce Recipe
Equipment
Ingredients
- Bunch of coriander, leaves and stalks
- 3 garlic cloves, peeled
- 100g cashews, toasted
- 1 lemon, juiced and zested
- 100ml light oil (rice, canola, sunflower, etc.)
- Salt and pepper, to taste
Instructions
- Place all ingredients into a food processor (or in a bowl if using a stick blender). Blend to desired consistency.
- Season with salt and pepper to taste.
- Serve this sauce with your steamed or fried dumplings. It also works as a salad dressing, pasta sauce, or dipping sauce for nachos, quesadillas, and tacos.
For a more festive Lunar New Year, serve your pork dumplings with this tasty Chinese beef stir-fry with rice.
Recipes are contributions from our Kitchen Warehouse workshop with the Darlings Supper Club.
