Pork dumplings


Nutritional Facts


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  • 1 cup finely shredded wombok (Chinese cabbage)

  • 1 garlic clove, finely chopped

  • 3cm-piece ginger, finely grated

  • 2 tbs oyster sauce

  • 3 spring onions, thinly sliced

  • 25 wonton wrappers

  • 3 tsp sesame oil

  • 3/4 cup(185ml) chicken stock

  • 5cm-piece ginger, extra, peeled, cut into matchsticks

  • 2 tbs light soy sauce

  • 2 tbs rice wine vinegar

  • 1 tsp chilli sauce (optional)

  • 1 tsp caster sugar

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  • Step 1

    Combine the mince, wombok, garlic, grated ginger, oyster sauce and two-thirds of the spring onion in a bowl. Season. Place the wonton wrappers on a clean work surface. Place 11/2 tsp of the mince mixture in centre of each wrapper. Brush edges with a little water. Bring corners together to enclose the filling and pinch the centres to seal.

  • Step 2

    Heat 1 tsp oil in a frying pan over high heat until just smoking. Remove from heat. Arrange half the dumplings over the base of pan. Cook over medium heat for 2 mins or until bases are golden brown. Pour over half the stock. Cover. Cook for 2-3 mins or until the dumplings are cooked through. Repeat with 1 tsp oil and remaining dumplings and stock.

  • Step 3

    Combine the ginger matchsticks, soy sauce, vinegar, chilli sauce, if using, sugar, remaining spring onion and remaining oil in a small bowl. Serve with dumplings.

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Fortitude Valley QLD 4000

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