Pork dumplings

Soft, juicy pork dumplings with ginger, coriander and cabbage, perfect steamed, pan-fried or served in broth along side a bottle of our Rosé.

Ingredients

• 500g pork mince

• ¾ carrot, finely grated

• 2.5cm ginger, finely grated

• 50g coriander, finely chopped

• 100g cabbage, finely shredded

• 2 tbsp rice flour or corn flour

• 1 tsp chilli oil

• 2 tbsp fish sauce

• 2 tbsp soy sauce

• 1 garlic clove, grated

• 1 egg

• Salt and cracked pepper

• 1 packet store-bought gyoza wrappers

Method

1. Prepare the filling

Place the pork mince into a large bowl.

Add:

• grated carrot

• ginger

• coriander

• cabbage

• rice flour/corn flour

• chilli oil

• fish sauce

• soy sauce

• garlic

• egg

• a good pinch of salt and pepper

Mix thoroughly until slightly sticky and well combined.

2. Fill the dumplings

Place a wrapper in your hand.

Add about 1 tablespoon of filling into the centre.

Dip your finger in water and lightly wet the edge of the wrapper.

Fold in half pressing the edges together (semi circle) then wetting the tips, fold them into other, creating your juicy dumpling.

Repeat with remaining filling.

3. Cook

Pan-fried (best method)

Heat a non-stick pan with a little oil over medium heat.

Place dumplings flat-side down and cook for 2–3 minutes until golden underneath.

Add about ⅓ cup water to the pan and immediately cover with a lid.

Steam for 5–6 minutes until cooked through.

Remove lid and let the bottoms crisp again for 1 minute.

Enjoy with loved ones and a bottle of our Rosé.