Pork & Chive Dumplings
- 300g Ready-Made Dumpling Pastry Sheets (roughly 25 sheets)
- 500g Pork Mince
- 2 tablespoons Sesame Oil
- 1 teaspoon Fresh Chives
- 1 teaspoon of minced ginger
- 1 teaspoon of minced garlic
Prepare the Filling
- Combine pork mince, sesame oil and chives in a bowl. Add minced ginger or garlic if using. Stir to combine and place in the fridge to refrigerate.
Assemble the Dumplings
- Place the open, dumpling mould on a chopping board.
- Lay one piece of dumpling pastry on the inside of the dumpling mould.
- Get a glass of water (you will use this to seal the dumpling). Dip a finger in the water and run your finger around the edge of the dumpling pastry so it is damp.
- Add one teaspoon of dumpling mince to the centre of the dumpling pastry.
- Bring the two sides of the dumpling mould together and close the dumpling. Press firmly to seal the dumpling wrapper.
- Gently open the dumpling mould and remove the sealed dumpling.
- Place on a plate and repeat until all of the dumplings are made.
- Refrigerate the dumplings while you prepare your steamer.
Cook the Dumplings
- Half-fill a large pot with water and place it on the stove. Place the bamboo steamer over the water resting on the edge of the pot. (The steamer should not touch the water. Make sure that you choose a pot that is as wide as your bamboo steamer otherwise, the steamer will be damaged if it is touching the water).
- Line inside your bamboo steamer with baking paper. Cut a small circle of baking paper as wide as the steamer and line the inside of it. Prick a few holes in the baking paper to allow the hot air to move through the steamer and cook your dumplings.
- Once the water is boiling, gently place the dumplings into the bamboo steamer. Ensure the dumplings are not overcrowded on each level or they will not cook evenly.
- Steam your dumplings for 10-15 minutes or until cooked.
- Remove your dumplings from the steamer and serve with soy sauce or a dipping sauce of your choice.
Makes 25 dumplings