Little pork dumplings

If you don't have a bamboo steamer, you should be able to pick one up at your local variety store or $2 shop. They really are the only way to cook dishes like these little pork dumplings, and it's worth having one tucked away in the kitchen.

  • 5 mins cooking
  • Serves 8
  • Print


Little pork dumplings
  • 250 gram minced pork
  • 1 stalk (30g) chinese cabbage, chopped finely
  • 1 green onion (green shallot), chopped finely
  • 2 tablespoon chopped fresh garlic chives
  • 2 teaspoon soy sauce
  • 2 teaspoon cornflour
  • 270 gram packet flour wonton wrappers
Dipping sauce
  • 1/4 cup (60ml) soy sauce
  • 2 teaspoon white vinegar
  • 2 teaspoon brown sugar


Little pork dumplings
  • 1
    Combine all of the ingredients, except the wonton wrappers, in a large bowl and mix well. Place 1 level teaspoon of filling into the centre of each wrapper. Moisten the edges of the wrappers with a little water and gather the edges together to enclose the filling and form a pouch. Place the dumplings in a single layer on a tray lined with baking paper.
  • 2
    For the dipping sauce, combine all of the ingredients in a small bowl and stir until the sugar is dissolved.
  • 3
    Bring a large saucepan of water to the boil. Drop the dumplings, in batches, into the water. Simmer the dumplings for about 3 minutes or until cooked through. Remove the dumplings with a slotted spoon, drain well and serve with the dipping sauce.


Wonton wrappers are available in Asian food stores. The dumpling filling and the dipping sauce can be made a day ahead. The dumplings are best cooked just before serving. Uncooked filling suitable to freeze. Not suitable to microwave.

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