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:
Add the flour to a large mixing bowl and make a well in the centre
Add the hot water in a steady stream, stirring constantly with a wooden spoon
Once all the water has been added, the mixture should look quite messy
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
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
Wrap the dough in cling wrap or a ziplock bag and leave to sit on the kitchen bench for 30 minutes to 2 hours.
After that time, cut the dough into 4 even pieces. Put 3 of them under a damp tea towel
Take the remaining piece of dough and roll it into a thick log, then slice the log into six evenly sized pieces
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
Dust each side of each wrapper with flour, then set them aside under another damp tea towel
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
Put the vegetable oil into a wok or large frying pan on a medium heat
Stir fry the water chestnuts, shiitake mushrooms, ginger and garlic until lightly golden
Then add the sesame seeds and fry for another 30 seconds
Transfer the mixture to a large bowl, and add the pork mince, chives, wombok, tamari, rice wine, sesame oil and sugar
Mix well with your hands
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:
Line your steamer with wombok leaves (or baking paper if you don’t have any leaves left over)
Batch steam your dumplings for 8-10 minutes, ensuring they’re not touching one another in your steamer
To fry your dumplings:
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
Place the dumplings bottom down on the pan and cook them for 2-3 minutes or until golden on the base
Add enough water to the pan to cover the base of each dumpling. (The oil may spit, so take extra care during this stage).
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:
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.