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Pork Dumplings With Ginger, Chilli, And Soy Sauce - Recipe

Celebrate the Chinese New Year with a mouth watering dish this evening or weekend. These moreish pork dumplings aren’t as complicated as they may seem.

This may be the kind of dish that you only have when you eat out, never would you have thought to make them at home.
Don’t worry if you don’t own a traditional bamboo basket to steam these tasty little treats in, as you can just use a regular steamer for around 18 minutes.
Also a little tip from us to you, arrange the dumplings on cabbage leaves so you are not fighting to keep them intact when plating up!

What You’ll Need
• 2 cups pork mince
• Handful of fresh coriander, chopped
• ½ brown onion, finely chopped
• 1 teaspoon grated ginger
• 1 teaspoon crushed chilli
• Salt and black pepper
• 20 – 30 wonton wrappers
• 1 small cabbage, leaves removed and washed
• 1 cup soy sauce
• 2 tablespoons balsamic vinegar
• 1 teaspoon grated ginger
• 2 birds eye chilli, finely chopped
• Sprouts to serve
• Fresh coriander to serve

• First off remove the wonton wrappers from the freezer, I bought mine frozen at a Chinese supermarket, and leave to thaw for half an hour.
• In a mixing bowl, combine the pork mince, coriander, onion, ginger and chilli. Season and mix through with your hands.
• Carefully remove the wrappers one by one, placing it on a dry surface. My wrappers where square, so I basically used a pizza cutter to cut the corners off.
• Add a teaspoon of filling in the middle of the wrapper. Fold it over, releasing any air inside, whet the edge of the wrapper with water and press down, making sure it is sealed. Cover with cling wrap as you go...
• Place the cabbage leaves in the bottom of the steamer, arrange the dumplings on them, making sure they don't touch, or they will stick like crazy.
• Steam for 18 minutes on high.
• Combine the soy, balsamic, ginger and chilli for the dipping sauce and garnish with sprouts and coriander. The filling makes about 30 small dumplings.


For this and more inspiring recipes take a look at, Aninas-Recipes.