Pork Dumplings with Dipping Sauce

cook 20 mins
  • 200 g (7 oz) minced pork
  • 2 spring onions, roughly chopped
  • 4 canned water chestnuts, roughly chopped
  • 1/2 teaspoon ginger purée from a jar or tube
  • 1 tablespoon soy sauce
  • 1 tablespoon teriyaki sauce
  • 24 wonton wrappers
  • 1 tablespoon sunflower oil
  • 125 ml (4 fl oz) water
  • 3 tablespoons soy sauce
  • 2 tablespoons sweet chilli sauce
  • 1 teaspoon sesame oil
  • juice of 1/2 lime
  • Place the pork, spring onions, water chestnuts, ginger purée, soy sauce and teriyaki sauce in a food processor and pulse to make a rough paste. Place spoonfuls of the mixture in the centre of each wonton wrapper and lightly brush the edges with water. Gather up the edges to make a pasty shape and pleat the edges a few times to enclose the filling.
  • Heat a large nonstick frying pan until hot. Add the oil and arrange the dumplings in a single layer in the pan (you may have to do this in 2 batches). Fry for 2 minutes, until golden on the bottom, then pour in the measurement water. Cover and cook for 6–7 minutes until the water has been absorbed.
  • Mix together the dipping sauce ingredients and serve with the dumplings.
Like This? Try These
More on Food