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Little pork dumplings

  • 8servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250g minced pork

  2. 1 stalk (30g) Chinese cabbage, chopped finely

  3. 1 green onion (green shallot), chopped finely

  4. 2 tablespoons chopped fresh garlic chives

  5. 2 teaspoons soy sauce

  6. 2 teaspoons cornflour

  7. 270g packet flour wonton wrappers

  8. Dipping sauce

  9. cup (60ml) soy sauce

  10. 2 teaspoons white vinegar

  11. 2 teaspoons brown sugar

  12. Note: wonton wrappers are available in Asian food stores. The dumpling filling and the dipping sauce can be made a day ahead. The dumplings are best cooked just before serving.

Instructions Jump to Ingredients ↑

  1. Combine all of the ingredients, except the wonton wrappers, in a large bowl and mix well. Place 1 level teaspoon of filling into the centre of each wrapper. Moisten the edges of the wrappers with a little water and gather the edges together to enclose the filling and form a pouch. Place the dumplings in a single layer on a tray lined with baking paper.

  2. Bring a large saucepan of water to the boil. Drop the dumplings, in batches, into the water. Simmer the dumplings for about 3 minutes or until cooked through. Remove the dumplings with a slotted spoon, drain well and serve with the dipping sauce.

  3. For the dipping sauce, combine all of the ingredients in a small bowl and stir until the sugar is dissolved.

  4. Uncooked filling suitable to freeze. Not suitable to microwave.

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