Pan-fried Pork and Chilli Dumplings Recipe

Perfect morsels for every occasion.


These dumplings make great party nibbles. Serve them on a platter with the dipping sauce or serve them individually on ceramic soupspoons, drizzle each with a little sauce.


Recipe courtesy of the food dept. (Recipe Sally Courtney, Art direction Anne Marie Cummins, Photography Brett Stevens, Styling Justine Poole)


PREP TIME: 30 mins COOK TIME: 30 mins MAKES: 48 dumplings


INGREDIENTS:

black sesame seeds, to serve

1 large red chilli, finely sliced

¼ cup Chinese red vinegar

¾ cup water

1 tablespoon oil

2 packets round dumpling wrappers

1 tablespoon corn flour

2 small red chillies, seeded and finely chopped

1 tablespoon chilli paste

1 tablespoon grated ginger

2 teaspoons sesame oil

2 tablespoons soy

½ cup chopped garlic chives

500g pork mince


METHOD:

1. In a bowl combine pork mince, garlic chives, soy, sesame oil, ginger, chilli paste, chilli, and cornflour.

2. To make dumplings place a wrapper in palm of hand and brush the edge with water.

3. Place a teaspoonful of pork mix into the wrapper and fold in half to encase pork.

4. Pleat the top layer of wrapper 3 times towards the centre on each side. (Pleating only top layer will create crescent shape). Press sides together firmly and place on a lined tray. Repeat.

5. Heat a non-stick frying pan, over a medium heat. Add oil and arrange dumplings in pan. Fry for 1-2 minutes.

6. Carefully pour over water and cover pan with lid, cook for 6-8 minutes. Remove lid and cook until water has evaporated.

7. To make dipping sauce, combine vinegar and chilli in a bowl.

8. Serve dumplings sprinkled with black sesame and chilli vinegar dipping sauce.

9. TIP: The raw dumplings can be frozen for up to 1 month. Cook the frozen dumplings while still frozen and allow an extra 5 minutes with the lid on to ensure they dumplings are cooked through.

Butcher Mon-Sun 7am-4pm | Smokehouse Wed-Mon 10am until sold out

Sydney Fish Market
50-60 Bank St,
Pyrmont NSW 2009

Butcher

Mon-Sun 7am - 4pm 

Smokehouse 

Mon 10am until sold out
Tue CLOSED
Wed 10am until sold out

Thur 10am until sold out
Fri 10am until sold out

Sat 10am until sold out

Sun 10am until sold out

Vic's Meat Market Store Phone: (02) 8570 8570

Vic's Meat Direct Online Orders Customer Service: (02) 9317 6900

  • Facebook
  • Instagram

© 2019 by Vic's Meat Market  |  Privacy Policy  |   Terms & Conditions