Chilli-Garlic Pork Dumplings


  1. To make the dumplings, chuck the pork, egg, spring onions, coriander, chilli, ginger, garlic, water, soy sauce, rice wine and a pinch of salt into a mixing bowl. Give it a really good mix, until the pork goes a little sticky.
  2. Wet your finger and rub it around the edge of a dumpling wrapper. Pop a small teaspoon of the pork in the centre (about 15g) and fold over the sides. Squeeze out any air and seal tightly into a semi-circle. You can pleat the edges if you like. Repeat with the rest.
  3. To make the dipping sauce, whisk all the ingredients together in a bowl.
  4. Cook the dumplings in batches, in a large pan of boiling water for 4-5 minutes, until they float to the surface. Remove with a slotted spoon and shake of any excess water. Place into serving bowls, spoon over some of the dipping sauce and dive in.


Serves 4-6 (makes around 40-45 little dumplings)

For the dumplings
500g minced pork (5-10% fat)
1 egg
2 spring onions, finely chopped
A small handful of finely chopped coriander leaves and stalks
1 red chilli, grated or finely chopped
¼ inch ginger, grated or finely chopped
3 cloves garlic, grated or finely chopped
1 tbsp water
1 tbsp light soy sauce
1 tbsp rice wine
1 pack gyoza wrappers
Pinch of salt

For the dipping sauce
2 tbsp crispy chilli oil – I use laoganma
3 tbsp dark soy
2 tsp light soy
2 tsp white wine vinegar
2 spring onions, finely chopped
1 red chilli, finely chopped (optional)

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