Pork dumplings
Dumplings are delicious finger foods. These small little parcels are loaded with flavour, but the best part is that they can be a fun collaborative project for the whole family.
This recipe is also a part of our Pork Recipe Collection.
Ingredients
Method
- 2 Tbsp canola oil
- 2 Tbsp garlic, peeled and finely chopped
- 2 Tbsp fresh ginger, peeled and grated
- 250g 100% NZ Trim Pork mince
- 1x small bunch Chinese or garlic chives, finely chopped
- 2 Tbsp sweet chilli sauce
- 1 Tbsp hoisin sauce (optional)
- 1 pkt dumpling wrappers
- Heat one tablespoon of oil in large heavy-based fry pan and stir fry garlic and ginger for one minute.
- Place pork in bowl and mix well with chives, sauce, garlic and ginger.
- Place dumpling wrappers on a board and brush edges with water. Place a teaspoon of the pork mixture into middle of wrapper and fold in half. Crimp edges together using thumb and forefinger.
- Heat the remaining oil and fry the dumplings on one side until brown. Turn and after one minute pour in 1/2 cup water and steam until water has evaporated.
- Serve with a dipping sauce of sweet chilli sauce or light soy sauce.
Tips
- Prepare your filling, then set the kids to work wrapping the dumplings. You can easily double this recipe and freeze any dumplings you don’t use for later.
FAQs
- Is gyoza the same as dumpling?
The simple answer is that there is no difference, gyoza is a dumpling. However, the more complicated answer is that not all dumplings are gyoza. This is because there are differences in shape, wrapping, and cooking method.
- Can you stuff dumplings with raw meat?
It is not recommended that you stuff dumplings with raw meat. In this recipe you are only searing the dumplings in oil until they brown which would not suffice for cooking the pork all the way through. Be sure to cook your pork completely before adding it to the dumplings.