steamed pork dumplings

I really feel like these today …. its cold and raining and I have been on the computer all morning… these are really simple to make  as long as you don’t have to run out and get any ingredients. I cook Asian all the time, so have these condiments in my pantry.  I also love the gow gee wrappers that the mince is wrapped in and often have them in my fridge. If they start to get  close to the “use by date”, I throw them in the freezer, and that way I always have some on hand.

 Freeze made ahead  Pot stickers in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator before cooking. Not a pork fan use chicken  mince  instead, or try adding a few chopped prawns to the pork mixture. I sometime fry these dumplings. juts heat a frypan with some vegetable oil over high heat and once they have cooled down a little form steaming, toss them in a pan fry on one side. This gives a wonderful crunch, but also leaves a couple of sides that are still silky soft from steaming.


Photo credit goes to Omid  photography

Styling  and recipe credit Sydney Food stylist Jane Collins

Steamed Pork Dumplings


makes approx 30

Prep 25 minutes

cook  10-15 minutes

300g pork mince

2 cloves garlic, crushed

2 green onions, ( the long green ones )
thinly sliced

1 Tbsp grated ginger

1 Tbsp oyster sauce

2 Tbsp soy sauce, plus extra, to serve

1 tsp sesame oil

1 Tbsp caster sugar

1 x 275g pkt round gow gee wrappers( approx 30 wrappers )

1 tsp sesame seeds, toasted to serve

1 red chilli, sliced to serve

Torn basil & coriander  leaves to serve

Dipping sauce-

1/4 cup soy sauce

1 Tbsp vegetable oil

1 Tbsp white vinegar

2 tsp caster sugar

1 tsp sesame oil

1 Combine mince, garlic, onions, ginger, sauces, sesame oil, and sugar in a bowl.
Arrange wrappers on work bench. Working with about 5-6 wrappers  at a time . Lightly wet edge of one side of each wrapper. Place a heaped teaspoon of mince mixture on
one side of each wrapper. Fold wrapper in half to enclose filling and make a half moon shape. Pleat edge to seal. ( if the pleating is too fiddly for you , just fold them over and secure as a half moon shape, they will still taste the same. You can work on your pleating… a good skill to master and impressive if you like to cook dumplings. )

pork dumpling- raw


2 Heat a large wok or wide mouthed saucepan( one that will fit your steamer basket over)  to high and fill with water, when  water is boiling, place dumplings in a steamer basket, on a layer of baking paper,( you can stack them
if you have a couple )  steam for 7-8 minutes till cooked through. Repeat with remaining dumplings.

4 To make Dipping Sauce: Combine all ingredients in a small bowl. Serve dumplings with dipping sauce, topped with extra shallots, herbs ,chilli and extra sesame seeds.


Sizzle tip-  I also love to eat these steamed , but fried on one side. Heat 1 Tbsp vegetable oil in a  large non stick frypan, over high heat,  add dumplings into pan in a circular fashion. Add 1/2 cup water and place lid on saucepan,  reduce heat to medium and cook for 7-8 minutes, remove lid and once all the water has evaporated, cook the dumplings  for a minute or so more till golden on one side. Serve with dipping sauce. pork dumplings fried


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