Pork & Ginger Dumplings

23 40 87
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 24
Pork & Ginger Dumplings
Health Highlights


2 cup All-purpose white flour (plus extra for rolling)
2 tbsp Extra virgin olive oil
2 tsp Salt
1 cup Water (warm)
1 tbsp Extra virgin olive oil (as needed, for frying)
1 medium Carrots (finely chopped, for vegan filling)
3/4 cup shredded Red cabbage (for vegan filling)
1/2 cup Green onion (chopped, for vegan filling)
1 piece, 1-inch Ginger root (peeled, finely grated, for vegan filling)
1 tsp Turmeric, ground (for vegan filling)
1 tsp Soy sauce (for vegan filling)
1 pinch Salt and pepper (for vegan filling)
227 gm Pork, ground, lean (for pork filling)
1/2 cup Green onion (finely copped, for pork filling)
1 piece, 1-inch Ginger root (peeled, finely grated, for pork filling)
3 clove(s) Garlic (finely chopped, for pork filling)
1 tbsp Honey (for pork filling)
1/3 cup Soy sauce (for chili sauce)
1/2 cup Water (for chili sauce)
2 tbsp Chili sauce, hot (for chili sauce)
2 tbsp Tomato paste, canned (for chili paste)
2 tbsp unpacked Brown sugar (for chili sauce)
1/2 cup Cilantro (coriander) (for chili sauce)


Make the dumpling pastry by kneading all of the ingredients together until it forms a soft, elastic dough. Roll into two log shapes and wrap in cling film and allow to rest for 1 hour.

While it is resting, make the vegetarian filling as it needs to cool completely. I put all of the peeled ingredients in a food processor and process until you get a fine texture. Heat a frying pan on medium to high heat and cook the filling until it softens - it takes about 5-8 minutes. Taste for seasoning and add some salt and pepper according to taste. Allow to cool completely.

If you're making the pork and ginger filling, do the same and add everything into the food process or a and process until you get a paste. I usually cook a little of the filling to check for seasoning and add salt and pepper if necessary.

Flour a clean surface and a large baking tray. Put a kettle of water onto boil and a pot of water fitted with steamers. Take one log and cut it into 12 even pieces. Roll out into circles of dough. Fill with about a teaspoon of filling and then pleat. You can make round or long ones.

Place the dumplings in the steamer (using some parchment or grease the base so that they don't stick) and steam for about 8 minutes until done.

Add all of the chilli sauce ingredients into the frying pan and simmer for about 5-7 minutes until thickened. Add the steamed dumplings and gently toss so that they are coated. Serve with extra green onions and coriander if you want.

Nutrition Facts

Per Portion

Calories 87
Calories from fat 31
Calories from saturated fat 6.6
Total Fat 3.4 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.9 g
Cholesterol 6.4 mg
Sodium 478 mg
Potassium 100 mg
Total Carbohydrate 11.1 g
Dietary Fiber 0.7 g
Sugars 2.0 g
Protein 3.3 g

Dietary servings

Per Portion

Grain 0.5
Meat 0.1
Vegetables 0.2

Energy sources


Meal Type(s)