Pan-fried pork and chilli dumplings

Prep time: 30 minutes Cook time: 20 minutes Serves: Makes 48

These dumplings make great party nibbles. Serve them on a platter with the dipping sauce or serve them individually on ceramic Chinese 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)


  • 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

  • Step 1.

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

  • Step 2.

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

  • Step 3.

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

  • Step 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.

  • Step 5.

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

  • Step 6.

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

  • Step 7.

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

  • Step 8.

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

  • Step 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.