Pork, Ginger and Pink Lady® Dumplings

This Chinese classic is great for preparing in advance and steaming just before serving to dinner guests.

Full preparation

  1. Combine all the ingredients together except the pastry.

  2. Place one teaspoon of the pork mixture along a dumpling pastry. Wet half the pastry circle with your finger from a small bowl of water.

  3. Fold the pastry in half and press tightly together.

  4. Pinch one side of the pastry together to create two folds.

  5. Heat a non-stick pan with enough sesame oil to lightly cover the pan and fry the base of the dumplings until golden brown.

  6. Add 4 tbsp of water to the pan and add a lid or tin foil to create a seal. Let the dumplings steam for about 5-7 minutes (keep adding water if it dries up) or until they become slightly translucent.

  7. Serve with a bowl of soy sauce and garnish with chopped spring onion.

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