Traditional Steamed Pork Dumplings
No Chinese feast is complete without steamed dumplings, and this recipe for traditional Chinese steamed pork dumplings is perfect for Chinese New Year (or any time of the year really).
45 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 500g SunPork Fresh Foods Pork Mince
- 1 spring onion, thinly sliced, plus extra to serve
- 1 Tbsp. ginger, grated
- 1 garlic clove, grated
- 6 dried shitake mushrooms, soaked in water and diced
- 120g wood ear mushrooms, chopped
- 100g canned water chestnuts
- 2 Tbsp. soy sauce, plus extra to serve
- 2 Tbsp. Chinese cooking wine
- 1 Tbsp. sesame oil
- 1 tsp. chicken stock powder
- ½ tsp. ground white pepper
- 1 egg
- 1 Tbsp. cornflour
- 24 dumpling wrappers
- Water
- Black vinegar, to serve
How to make it
- In a large mixing bowl, combine all ingredients except the wrappers, water and black vinegar to make the filling. Mix thoroughly to form a thick paste.
- Take a wrapper and spoon 2 tsp. of the filling into the middle of the wrapper.
- Wet the edges of the wrapper with some water, then bring half the wrapper over the filling so it’s halved and pinch the edges together to form a tight seal.
- Next, wet the corners of the half circle and bring them together, then pinch. Repeat steps 3 and 4 until all the wrappers and filling are used up. Place dumplings into a lined steam basket.
- Boil a saucepan of water over high heat and place the steam basket over the top. Steam for 8-9 mins.
- Sprinkle extra spring onions over the top, and serve with soy sauce and black vinegar on the side.
- Enjoy!
