Pork, Ginger and Pink Lady® Dumplings

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

<h1>Pork, Ginger and Pink Lady® Dumplings</h1>
  • 1 hour 15 mins to prepare

  • 7 mins to cook

  • Serves 5


  • 50 - Sheets of Dumpling Pastry
  • 500g - Ground Pork Mince
  • 3 tbsp - Ground Ginger
  • 2 tbsp - Sesame Oil
  • 2 tbsp - Soy Sauce
  • 2 - Grated and Squeezed Pink Lady® apples
  • 2 - Whisked Eggs
  • 2 - Chopped spring onion, plus extra for garnish
  • 1 Bunch - Chopped Coriander

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.

How did you get on

Once you’ve finished cooking and you’re suitably proud of the results, why not post a pic to Instagram with the hash tag #pinklady2214? We’d love to see!

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