Steamed pork and noodle dumplings

Steamed pork and noodle dumplings, pork recipe, brought to you by Woman's Day

  • 20 mins preparation
  • 10 mins cooking
  • Makes 20
  • Print


Steamed pork and noodle dumplings
  • 250 gram pork mince
  • 50 gram vermicilli noodles, soaked, chopped
  • 1/4 cup canned water chestnuts, drained, finely chopped
  • 1 tablespoon hoisin sauce, plus extra to serve
  • 1 teaspoon soy sauce, plus extra to serve
  • 2 green onions, chopped
  • 1 teaspoon sesame oil
  • 1 small red chilli, finely chopped, plus extra chilli, sliced, to serve
  • 1 garlic clove, crushed
  • 1/2 teaspoon finely grated ginger
  • 24 wonton wrappers


Steamed pork and noodle dumplings
  • 1
    In a medium bowl, combine pork, noodles, water chestnuts, sauces, onions, oil, chilli, garlic and ginger.
  • 2
    Place 1 tablespoon of pork mixture on centre of each wonton wrapper. Fold wrapper up around filling to enclose, leaving the centre open (see below).
  • 3
    Line a large bamboo steamer with baking paper. Space wontons in steamer (see below). Place over a pan of gently boiling water.
  • 4
    Steam in 2 batches, covered, for 4-5 minutes, until translucent and tender Serve immediately with sauces and chilli.


If preferred, enclose filling completely by brushing wonton wrapper edges with water, pressing to seal.

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