Pork dumplings




30ml (2T) vegetable oil,

250ml (1c) baby spinach


130g pork mince

5ml (1t) garlic, minced

5ml (1t) fresh ginger,


2,5ml (1/2t) red pepper


1,25ml (1/4t) cornflour

salt and black pepper

15ml (1T) flour

28 dumpling or wonton


Dipping sauce

30ml (2T) soy sauce

30ml (2T) rice vinegar

5ml (1tsp) sesame oil


2 spring onions, thinly

sliced (green parts only)


  • Dumplings In a large sautéing pan, heat 1T of the oil over mediumhigh heat. Cook the spinach until wilted, about 2 minutes. Drain, squeeze dry and coarsely chop. Set aside and let it cool completely.
  • In a medium bowl, mix together the pork, garlic, ginger, red pepper flakes and cornflour. Stir in the chopped spinach. Season with salt and pepper.
  • Sprinkle flour on a baking sheet and arrange the dumpling wrappers on top.
  • Spoon 5ml (1tsp) of the filling in centre of each wrapper. One by one, brush the edges of the wrappers with a bit of water. Fold them in half and gently pinch the edges together, then crimp. Transfer the dumplings to a baking paper-lined baking sheet. Continue wrapping and crimping dumplings and cover them with moist paper towels so they don’t dry out.
  • Heat the remaining oil in a large pan over medium-high heat. Place half the dumplings in the pan and sear until nicely browned, about 1 minute. Tip the dumplings over and add 125ml (½c) water. Cover with a lid and let the dumplings steam until the pan is dry, about 3-4 minutes. Transfer to a plate and cook the remaining dumplings.
  • Dipping sauce In small bowl, whisk together the soy sauce, rice vinegar and sesame oil.

To serve

  • garnish with the green onions and serve with dipping sauce.
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