Pork and ginger dumplings


You can either make your own Won-ton wrappers or buy them pre-made. If you want to make the wrapper, it is a simple dough and only has a few ingredients (makes about 15-30 depending on the size you cut).

  • 1 egg
  • 2 cups of any all purpose flour
  • 2 tsp of cornflower
  • 1/2 tsp salt
  • 300 ml warm water

Put the flour, cornflour and salt in a bowl. Whisk the egg into the water. Slowly add the water to the mix until it comes together. Flour a work surface and kneed the dough till it is elastic. Cover with either a damp cloth or cling film and leave for a 20 minutes.

Roll the dough out as thin as you can with either a pin or a pasta maker. Then cut out the won-tons with a cookie cutter of your chosen size. Any excess dough can be kept in the fridge or frozen for later use.

For the filling.

  • 250 grams ground or minced pork
  • 3 cloves are garlic
  • about 2 cm of ginger
  • 1 tbsp of soy sauce
  • 2 spring onions diced (scallions)
  • A pinch of salt
  • Chili flakes to taste
  • Black pepper to taste

Put the pork in a large bowl then add the soy sauce, salt, and chili flakes. Peel and grate the ginger and garlic into the bowl and add the spring onions. Combine the mixture and leave to marinade for at lest 30 minutes.

To fill the won-tons put a teaspoon of the mixture in the middle of the wrapper. Fold the wrapper in half over onto itself and gently press along the edge to seal it. Place the finished dumplings in a bowl and lightly cover with sesame oil – this will stop them gluing together.

Place the dumplings in a steamer with some vegetables and steam for 15 minutes or until tender. Alternatively you can boil them in a pan for 10 minutes. They are great by themselves or added to stews and broths.



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