Chinese pork and wombok dumplings
Submitted by: Celia Chew
- 500g pork mince
- 5 wombok leaves, chopped finely with excess water squeezed out
- 1 small bunch chives, chopped finely
- 3 tbs soy sauce
- 2 tbs sesame Oil
- Pinch salt and pepper
- Dipping Sauce (per person)
- 1 tbs soy sauce
- 1 tbs Chinese black vinegar
- 2 packets Gow Gee dumpling wrappers
Very easy authentic Chinese dumplings that you can freeze and boil up whenever you have a craving! Great for little hands to hold. Minimal ingredients make it a yummy snack or light meal for the family.
Put all filling ingredients into a large bowl and mix by hand until well combined and the mixture has a sticky consistency to it.
Place round gowgee wrapper onto a flat surface. Spoon 1tbs of filling onto one half leaving a 1cm border. Dip finger into a bowl of water and moisten the border area. Fold dumpling in half and seal to make a half moon shape.
Repeat step 2 until all filling is used up. Freeze any leftover wrappers for future use.
Boil a big pot of water. Place dumplings gently into the water and when the water boils and dumplings begin to float to the surface, add a cup of cold water to the pot. Stir occasionally to prevent dumplings from sticking. When water boils again and dumplings float, the dumplings are ready. Remove from pot with a slotted spoon.
Serve dumplings hot with combined soy sauce and vinegar.
Got a favourite recipe? Share your recipe