Pork Dumplings (we are getting better at this)

Although we enjoyed our first attempt at dumplings –  we thought practice makes perfect!  (it had nothing to do with wanting to eat more dumplings of course….) so we tried pork dumplings.  I used twice as much meat as last time, as I thought they were a bit on the skinny side.  You might wonder about the colour of this batch, but that is because I had some lovely homemade stock and it has more colour than commercially made stock, so it coloured up the dough a bit.  Regarding the gow gee wrappers – the brand I use has 30, but some brands have 24 –it doesn’t matter, if the ones you buy only have 24 your dumplings will just be a little plumper.

Dumplings are also called pot-stickers for good reason – you have to keep your eye on them or the wrappers will start sticking to the bottom of the pot.  We have found that if you have lots of stock in the pot so that the dumplings can be fully immersed without touching the bottom, and if you gently agitate with a slotted spoon so that they don’t settle, the dumplings should be ok.

These were so yummy we will be making these ones again (hey, you have to keep practicing, right?!)


Pork dumplings

Pork Dumplings

Pork Dumplings

One packet of gow gee wrappers

500gm pork mince

2 spring onions, very finely sliced

1 clove garlic, chopped very finely or minced

3 tbsp fresh coriander , very finely chopped

Salt to taste

1.5 – 2 litres of stock, depending on the size of your pan

Extra salt – about 1 tsp

Mix the filling ingredients together, then place in the middle of the wrappers.  Brush around the edges of the wrappers lightly with water, then fold together and pinch to make pleats.  Bring your stock to boil with the extra salt in a large wide pan, I use a deep frypan.  Drop dumplings in the pan so that they are not touching each other.  After the dumplings have cooked a minute or so, slowly agitate with a spoon so that they don’t settle on the bottom of the pan and stick.  After 6 minutes remove with a slotted spoon and drain while you cook the next batch.


We ate them all, despite my best intentions to reserve a couple to see if they froze well.  Maybe next time I will get to try that – I want to see how well they freeze and defrost so that I can work out if I can make them in advance.  Oh well, a good excuse to try them again.  I want to try making them with ginger, but didn’t have any this time.