Name: Chinese pork dumplings
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 250g minced pork; 1 egg, beaten (optional); 1 Tbsp cornflour (optional); 1 Tbsp dark soy sauce; 1 Tbsp sesame oil; ½ tsp ground white pepper; 50g Chinese cabbage leaves, finely chopped; 3 spring onions, finely chopped; 2 tsp minced fresh ginger; 1 pack of Chinese dumpling pastries (defrosted, if frozen); To garnish:; Toasted sesame seeds, finely chopped spring onion

Chinese pork dumplings

31 Jan 2017

by Dinna

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Background

Eating many dumplings is one the most important elements of the Chinese New Year celebrations as they represent wealth. They can be eaten as a snack with a dipping sauce (traditionally at midnight and during the whole festivity) or served in a soup. For these Chinese pork dumplings I used ready-made pastries (available at most Asian supermarkets) but you can make your own if you prefer them fresh and homemade. (I suggest you prepare them in advance as it’s quite fiddly).

Ingredients

250g minced pork
1 egg, beaten (optional)
1 Tbsp cornflour (optional)
1 Tbsp dark soy sauce
1 Tbsp sesame oil
½ tsp ground white pepper
50g Chinese cabbage leaves, finely chopped
3 spring onions, finely chopped
2 tsp minced fresh ginger
1 pack of Chinese dumpling pastries (defrosted, if frozen)
To garnish:
Toasted sesame seeds, finely chopped spring onion

Instructions

Put all ingredient (except the pastries) into a large mixing bowl. Mix well using your hands.
Put a teaspoonful of filling in the middle of each pancake. Dip your finger into a small bowl of water, and moisten the edge of the pancake. Fold it over to make a crescent-shaped parcel, pressing together the edge to seal and making small folds if you can.
You can cook the dumplings in two ways: arrange them in an oiled steamer, cover and steam for 20 mins; or put them in a wide pan of boiling water and cook for 10 minutes or until they float on the surface.
The steamed versions make ideal snacks, served with sesame seeds and spring onion scattered on top. Add the boiled versions to Asian-style broths and soups. If not used immediately, store them in the fridge for max. 3 days or freeze them until needed.

Tips

If you like crispy dumplings, let them cool completely after the steaming /boiling process, then fry them in hot oil on each side for a few seconds until they are golden. This version is particularly suitable for parties, as you can cook the dumplings hours, even a day, ahead and fry them just before your guests arrive.