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Makes dumplings (approx)
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Ingredients
Dumplings
  • 500 g pork mince (not lean at least 10 - 12%fat)
  • 1 medium egg
  • ¼ tsp ground white pepper
  • 1 tsp chicken stock powder mixed with 4 tsp of water
  • 1 tbsp light soya sauce
  • ½ tsp salt
  • ½ tsp sugar
  • 2 tbsps cornflour
  • 1 clove garlic, minced
  • 2 spring onions, fine chopped
  • 1 thumb sized ginger, grated
  • ½ tsp sesame oil
  • 1 pack of dumpling skins
Black Rice Vinegar Dressing
  • 5 tbsps Chinkiang or black rice vinegar
  • 2 tbsps light soya sauce
  • 1 heaped tbs chilli oil with bits ( I use Laoganma)
  • 1 Handful of coriander, chopped
  • 1 spring onion, chopped
Pork and Spring Onion Dumplings with Black Rice Vinegar Dressing Pork and Spring Onion Dumplings with Black Rice Vinegar Dressing
Pork and Spring Onion Dumplings with Black Rice Vinegar Dressing

These dumplings are so easy to make and are always a crowd pleaser; this dipping sauce is perfect for the dumplings too being both sharp and spicy. Perfect either boiled and drained, served in a light broth topped with chopped spring onions and garlic oil or fried in a pan with a bit of water (or stock) as a "pot sticker" dumpling.


They can be frozen really easily and cook straight from the freezer in 10 minutes, always great to have for a quick lunch.

Prep 30 minutes
Total 40 minutes
  1. Place pork in a mixing bowl. Add all other ingredients above except for the skins. Mix well with your hands.
  2. Cover and marinate in the fridge overnight or in room temp for at least ½ hour.
  3. Prepare a small bowl of water and small dinner knife. Line some baking trays with grease-proof paper.
  4. Place skin on the palm of your hand, using the knife, scoop the filling and spread onto middle of the skin. Dip your finger into the bowl of water and run along the edge of the skin, fold upwards and seal. Using your finger and pinch along the edge of the filling to make sure there is no trapped air. Leave it like it is or pleat as desired and place onto trays.
  5. Repeat till filling or skins are finished.
  6. Bring a pot of water to boil, add a large pinch of salt. Boil the dumplings for 6-8 minutes till it float to the top. Drain and eat with your favourite dip. Alternatively, you can pan fry the dumplings in medium heat with a good amount of oil till it forms a crispy bottom, add a large splash of water and cover to steam for 5 mins.
  7. To make the dressing, mix everything together and taste.
  8. Spoon over the dumplings or serve on the side as a dip.


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Pork and Spring Onion Dumplings with Black Rice Vinegar Dressing

These dumplings are so easy to make and are always a crowd pleaser; this dipping sauce is perfect for the dumplings too being both sharp and spicy. Perfect either boiled and drained, served in a light broth topped with chopped spring onions and garlic oil or fried in a pan with a bit of water (or stock) as a "pot sticker" dumpling.


They can be frozen really easily and cook straight from the freezer in 10 minutes, always great to have for a quick lunch.

favorite
print
rate
Prep 30 minutes
Total 40 minutes
Makes dumplings (approx)
US | Metric
Ingredients
Dumplings
  • 500 g pork mince (not lean at least 10 - 12%fat)
  • 1 medium egg
  • ¼ tsp ground white pepper
  • 1 tsp chicken stock powder mixed with 4 tsp of water
  • 1 tbsp light soya sauce
  • ½ tsp salt
  • ½ tsp sugar
  • 2 tbsps cornflour
  • 1 clove garlic, minced
  • 2 spring onions, fine chopped
  • 1 thumb sized ginger, grated
  • ½ tsp sesame oil
  • 1 pack of dumpling skins
Black Rice Vinegar Dressing
  • 5 tbsps Chinkiang or black rice vinegar
  • 2 tbsps light soya sauce
  • 1 heaped tbs chilli oil with bits ( I use Laoganma)
  • 1 Handful of coriander, chopped
  • 1 spring onion, chopped

  1. Place pork in a mixing bowl. Add all other ingredients above except for the skins. Mix well with your hands.
  2. Cover and marinate in the fridge overnight or in room temp for at least ½ hour.
  3. Prepare a small bowl of water and small dinner knife. Line some baking trays with grease-proof paper.
  4. Place skin on the palm of your hand, using the knife, scoop the filling and spread onto middle of the skin. Dip your finger into the bowl of water and run along the edge of the skin, fold upwards and seal. Using your finger and pinch along the edge of the filling to make sure there is no trapped air. Leave it like it is or pleat as desired and place onto trays.
  5. Repeat till filling or skins are finished.
  6. Bring a pot of water to boil, add a large pinch of salt. Boil the dumplings for 6-8 minutes till it float to the top. Drain and eat with your favourite dip. Alternatively, you can pan fry the dumplings in medium heat with a good amount of oil till it forms a crispy bottom, add a large splash of water and cover to steam for 5 mins.
  7. To make the dressing, mix everything together and taste.
  8. Spoon over the dumplings or serve on the side as a dip.


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.