Pork Belly Dumplings
These Pork Belly dumplings are super easy to whip together and packed full of flavour. Good luck trying not to eat the whole lot in one go!
50 minutes
Capable Cooks
4
What you’ll need
- 1kg SunPork Pork Belly Rind Off, diced
- 20 dumpling wrappers
- 1 Tsp. Chinese five spice
- ¼ cup chives, chopped
- 1 clove garlic, minced
- 1 tsp. sesame oil
- 1 tsp. salt
- 1 tsp. white pepper
- 1 Tbsp. soy sauce
- ½ tsp chilli flakes (optional)
- 2 Tbsp. Water
- 1 tsp. corn flour
- Sweet chilli, to serve
- Sweet soy sauce, to serve
- Fresh chilli, to serve
How to make it
- Place diced pork belly into food processor. Blitz until smooth.
- Combine pork belly mince, five spice, chives, garlic, sesame oil, salt, pepper, soy sauce, and chili flakes in a bowl. The mixture will be ready to use once it turns sticky.
- Lay out dumpling wrappers and place ½ a Tbsp. of the mixture into each. Combine some water and corn flour together to make a wrapper ‘glue’. Brush the edges of the wrapper with the glue, pull the edges towards each other and stick together. Repeat this process until all the wrappers and mixture are used.
- Bring a pot of water to the boil. Place a bamboo steam basket over the boiling water and steam the dumplings for 10 mins. Remove and set aside.
- Heat oil in a frypan over high heat. Place each dumpling in the frypan and cook for 1 min each side or until golden brown.
- Serve with sweet soy sauce, sweet chili sauce and fresh chili.
