Little pork dumplings are little, delicate parcels of decadence that deserve to be gently developed to their full potential in a bamboo steamer. The results are soft, juicy, and just firm enough to hold their shape – until you sink your teeth into them and unleash an explosion of flavours!
- 250 g minced pork
- 1 stalk (30 g) Chinese cabbage, chopped finely
- 1 green onion (green shallot), chopped finely
- 2 tbsps chopped fresh garlic chives
- 2 tsps soy sauce
- 2 tsps cornflour
- 270 g packet flour wonton wrappers
- ¼ cup (60 ml) soy sauce
- 2 tsps white vinegar
- 2 tsps brown sugar
Combine all of the ingredients, except the wonton wrappers, in a large bowl and mix well. Place 1 level tsp 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.
For the dipping sauce, combine all of the ingredients in a small bowl and stir until the sugar is dissolved.
Bring a large saucepan of water to the boil. Drop the dumplings, in batches, into the water. Simmer the dumplings for about 3 mins or until cooked through. Remove the dumplings with a slotted spoon, drain well and serve with the dipping sauce.
TIP The dumpling filling and the dipping sauce can be made a day ahead. The dumplings are best cooked just before serving. Uncooked filling suitable to freeze. Not suitable to microwave.