Chinese pork dumplings

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).

Print Recipe

Prep Time 15

Cook Time 20

Resting Time 4

Total Time 35

Servings: 8 people

Cuisine: Chinese

Calories: 1234

Ingredients Method

Ingredients

250 g minced pork
1 egg beaten (optional)
1 Tbsp cornflour optional
1 Tbsp dark soy sauce
1 Tbsp sesame oil
½ tsp ground white pepper
50 g 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

Method

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.