Prue Leith's Pork, Ginger and Spring Onion Dumplings
Recipes

Prue Leith's Pork, Ginger and Spring Onion Dumplings

A joy to eat and a doddle to make, these little dumplings are shaped into perfect half-moon parcels with Prue’s...

Ingredients

For the dipping sauce

  • 2 tbsp sweet chilli sauce 
  • 2 tbsp light soy sauce 
  • 2 tsp sesame oil 
  • 1 small pinch chilli flakes 

For the filling

  • 140g Chinese cabbage leaves, shredded and finely chopped 
  • 4cm ginger, peeled and finely chopped 
  • 3 garlic cloves, peeled and finely chopped 
  • 225g minced pork 
  • 1 tbsp light soy sauce 
  • 1 tsp sesame oil 
  • 2 tsp oyster sauce 
  • 1 tsp rice wine or sherry 

Method

  1. Place all of the dipping sauce ingredients into a bowl, mix together, then cover and set aside.
  2. To make the filling, place all of the ingredients in a bowl, mix together, then chill.
  3. Shape the wrappers using the cutter included with the Dumpling Press, place onto a tray and cover with a clean, damp cloth.
  4. Place a wrapper in the Dumpling Press. Fill with 1 tbsp of the filling mix, moisten the edges of the wrap with a little water and close the dumpling press to seal. Remove the dumpling and place back under the damp cloth. Repeat with all of the wrappers.
  5. Fry half of the dumplings in 1 tablespoon of oil in a hot frying pan for 2 minutes, or until golden on the bottom. Add 3 tbsp of water to the pan and cover with a tight-fitting lid to steam-cook for 2 minutes. Remove the dumplings and keep warm.
  6. Clean the pan and repeat step 5 with the remaining dumplings.
  7. Serve warm – brown side up – with the dipping sauce.