Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pork dumplings


You'll need

14 wonton wrappers (see note) 2 tbsp peanut oil   Pork filling 200 gm coarsely minced lean pork belly 4 green onions, whites and green ends thinly sliced separately 2 tbsp finely grated ginger 2 cloves of garlic, finely chopped 45 gm (¾ cup) panko crumbs   Dipping sauce 80 ml (1/3 cup) black vinegar 2 cm piece of ginger, shredded

Method

  • 01
  • For pork filling, combine all ingredients in a bowl except white part of green onions, season to taste with freshly ground white pepper, then mix to combine. Cover with plastic wrap and refrigerate until required.
  • 02
  • Working with one wonton wrapper at a time, lay wrapper on a work surface and place a tablespoon of pork filling in the centre. Brush edges lightly with water, then fold all four corners to meet at a peak in centre and squeeze edges to seal. Place peak-side-up on a lightly floured tray and continue with remaining wrappers and pork filling.
  • 03
  • Heat oil in a large frying pan, add dumplings, peak-side-up (making sure they don’t touch one another) and cook in batches over medium-high heat for 2 minutes or until golden. Transfer to a large bamboo steamer placed over a wok of boiling water and steam until skins are slightly translucent and filling is cooked through (4-6 minutes).
  • 04
  • Meanwhile, for dipping sauce, combine white parts of green onion with black vinegar and ginger. Serve immediately drizzled over cooked dumplings.
Note Wonton wrappers are available from most supermarkets and Asian grocers.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Toasty, bottle-aged Hunter Valley semillon.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×