Pork Dumplings

Pork dumplings
Pork dumplings
I remember this one time when we lived in Homebush West, our cousin Ruvi dropped by for dinner. She’d spent the weekend with some friends who’d taught her how to make dumplings. She came over, straight from work  armed with 100g of mince from the uber-fancy butcher at Rhodes Shopping Centre. Poor Ruvi was mortified, according to her the butcher was none too impressed about having to dole out such a measly portion.
These dumplings are very much a basic recipe, I’ve kept it simple because Mr C would also be consuming/ripping apart some of these. Normally I’d add a chilli or about 50g of prawns to the mix or even a few water chestnuts for crunch!


  • 250g pork (minced is fine)
  • 3 spring onions roughly chopped
  • 2 cloves garlic
  • 1 cm piece of ginger
  • 1/8 tsp chinese five spice powder
  • 1/8 tsp chilli powder (optional)
  • salt and pepper to taste (optional)
  • Wonton Wrappers



Place the pork, spring onions, garlic, ginger and spices in the bowl of a food processors and blitz. Your want a uniform paste, like so


I like to make a few of these at a time, it’s easier. I used this fabulous blog to figure out how to fold my dumplings. I decided to fold some into Samosa shapes for baby C and made the Samosa with a twist for Mr Firehouse and myself.

Basically, you place a teaspoon full of the pork mixture onto the wonton wrapper. I painted the outside with water and folded the wrapper into a triangle, squeezing out any extra air.




I then pulled two corners of the triangle together and stuck them down with water.

To cook

I braise my dumplings, this means I pour a small amount of oil into a frying pan, add my dumplings and them pour in a centimetre of water. I then place the whole lot on medium heat with a lid on. When the water has evaporated and the dumplings have a bit of a crust and colour, the insides are cooked and ready to serve.

IMG_5436 IMG_5435

These are delicious eaten with some soy-sauce…and if you’re feeling spicy, why not add a hot chilli into the mix ;).

And here’s what Mr C thought.

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