So for the first time ever, I made dumplings. Don’t laugh now, there are still lots of firsts for me to come… These mouthwatering Pork Dumplings with Ginger, Chilli and Soy sauce was a revelation! So glad to share my experience with you all. Let’s go…
It can be done
Now for most of us, this type of meal is (usually) only something you will have when you are dining at a sushi or dim sum type restaurant. Never, but never, have I thought of making these delicious flavorsome bites at home.Thanks to my ever curious hubby, he convinced me to try my hand at this very popular and unique Cantonese dish.
How to make Dim Sum
I guess it really is more of a Pork Dim Sum, than a dumpling. I used wonton wrappers filled with a pork mince, fresh coriander, ginger and chili filling. Traditionally it is steamed in bamboo baskets, lined with cabbage or banana leaves. I just used my (very old) Kenwood 3 tier steamer and steamed the dumplings for 18 minutes.
Don’t let it stick
Guys, and by now, you know how I love taking shortcuts in the kitchen right? I didn’t even think about arranging the dumplings on banana leaves or cabbage, I ended up spending more time getting them out of the steamer in tact, than actually making them. So don’t be daft. Cabbage leaves for the win.
If you feel you want to challenge yourself in the kitchen this week, I say, Hell Yeah! Have a good one, and please let me know if you tried them!
More delicious recipes with pork:
Pork Schnitzel with Mushroom Gravy
Pork Sausage and Penne Bolognese
|Prep Time||40 min|
|Cook Time||18 min|
- 2 cups pork mince
- handful fresh coriander chopped
- 1/2 onion finely chopped
- 1 teaspoon grated ginger
- 1 teaspoon chili flakes
- salt and black pepper
- 30 wonton wrappers
- 1 small cabbage leaves washed
- 1 cup soy sauce
- 2 tablespoons balsamic vinegar
- 1 teaspoon grated ginger
- 2 bird eye chili finely chopped
- sprouts to serve
- fresh coriander to serve
- First off remove the wonton wrappers from the freezer, I bought mine frozen at a Chinese supermarket, and leave to thaw for half an hour.
- In a mixing bowl, combine the pork mince, coriander, onion, ginger and chilli.
- Season and mix through with your hands.
- Carefully remove the wrappers one by one, placing it on a dry surface.
- My wrappers where square, so I basically used a pizza cutter to cut the corners off.
- Add a teaspoon of filling in the middle of the wrapper.
- Fold it over, releasing any air inside, whet the edge of the wrapper with water and press down, making sure it is sealed.
- Cover with cling wrap as you go...
- Place the cabbage leaves in the bottom of the steamer, arrange the dumplings on them, making sure they don't touch, or they will stick like crazy.
- Steam for 18 minutes on high.
- Combine the soy, balsamic, ginger and chilli for the dipping sauce and garnish with sprouts and coriander.