Pork and chive dumplings - Fusion Health

Pork and chive dumplings

Everybody loves dumplings! If you’ve ever wanted to try making them from scratch, our step-by-step instructions will show you how. This delicious recipe combines traditional flavours and is so mouth-wateringly good that you’ll be the most popular person in town. (If pork isn’t your cup of tea, try tofu or chicken instead for an equally yummy alternative).

Before you start

Whether you like your dumplings steamed or fried, making them from scratch is a multi-step process. Leave yourself plenty of time (especially as the dough for the wrappers needs to be set aside for at least half an hour before it’s ready to use) - and be prepared to get your hands dirty!  You’ll need a rolling pin for this recipe, as well as a bamboo or metal steamer if you’re making steamed dumplings and a large frying pan or pot with a lid if you’re frying them. 

This is a great recipe to get the kids involved in - just be sure to supervise them because some of the following steps involve very hot water and oil.  

Once you’ve mastered the process, have fun experimenting with different dumpling fillings. 

 

Step 1: Make your dumpling wrappers

Dumpling wrapper ingredients:

  • 300g (2 cups) plain flour, plus additional for dusting
  • 185ml (¾ cup) just-boiled water, cooled for a couple of minutes

 

Dumpling wrapper instructions:

  1. Add the flour to a large mixing bowl and make a well in the centre

  2. Add the hot water in a steady stream, stirring constantly with a wooden spoon

  3. Once all the water has been added, the mixture should look quite messy

  4. Being careful not to burn yourself, knead the dough together in the bowl. If you’re unable to make it all join into one ball, add a splash of water at a time until you can

  5. Take the dough from the bowl and place onto a floured surface, then knead it for 2-3 minutes with the heel of your hand until the dough is smooth and elasticised

  6. Wrap the dough in cling wrap or a ziplock bag and leave to sit on the kitchen bench for 30 minutes to 2 hours.

  7. After that time, cut the dough into 4 even pieces. Put 3 of them under a damp tea towel

  8. Take the remaining piece of dough and roll it into a thick log, then slice the log into six evenly sized pieces

  9. Press each piece into a disc, then use a thin rolling pin to roll each piece into a circular shape, making wrappers that are approximately 10cm in diameter

  10. Dust each side of each wrapper with flour, then set them aside under another damp tea towel

  11. Repeat the process until you have worked through all your dough

 

Step 2: Make your dumpling filling and add it to the wrappers

Dumpling filling ingredients:

  • 1 tbsp vegetable oil
  • 250g can water chestnuts, finely chopped
  • 100g shiitake mushrooms, finely chopped
  • 4cm piece ginger, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 tbsp sesame seeds
  • 500g pork mince (replace with chicken or tofu if you’d prefer)
  • 2 tbsp chives, chopped
  • 5 wombok (Chinese cabbage) leaves, shredded
  • 3 tbsp tamari (gluten-free soy sauce - substitute regular soy sauce if desired)
  • 1 tbsp rice wine
  • 2 tsp toasted sesame oil
  • 2 tsp rapadura sugar (substitute demerara sugar if needed)

 

Dumpling filling instructions

  1. Put the vegetable oil into a wok or large frying pan on a medium heat

  2. Stir fry the water chestnuts, shiitake mushrooms, ginger and garlic until lightly golden

  3. Then add the sesame seeds and fry for another 30 seconds

  4. Transfer the mixture to a large bowl, and add the pork mince, chives, wombok, tamari, rice wine, sesame oil and sugar

  5. Mix well with your hands

  6. Place 2 teaspoons of mixture into the centre of each wrapper and proceed to fold each one into a dumpling. (There are a variety of ways to do this, and it is definitely a skill! This video will inspire you with six different dumpling-folding techniques to try).


 

Step 3: Cook your dumplings

To steam your dumplings:

  1. Line your steamer with wombok leaves (or baking paper if you don’t have any leaves left over)

  2. Batch steam your dumplings for 8-10 minutes, ensuring they’re not touching one another in your steamer

 

To fry your dumplings:

  1. You’ll need a large frying pan or pot with a lid. Drizzle the pan with vegetable oil and set the heat to medium-high

  2. Place the dumplings bottom down on the pan and cook them for 2-3 minutes or until golden on the base

  3. Add enough water to the pan to cover the base of each dumpling. (The oil may spit, so take extra care during this stage).

  4. Cover the pan and cook for an additional 3-4 minutes.


 

Step 4: Prepare your dipping sauce

Dipping sauce ingredients:

  • 3 tbsp tamari
  • 2 tsp toasted sesame oil
  • 2 tsp chilli sauce

 

Dipping sauce instructions:

  1. Mix tamari, sesame oil and chili sauce together in a small serving bowl.

 

Next, gather your crew, grab your chopsticks, and enjoy the feast! 

Makes 24 dumplings.