Chilli, garlic pork dumplings

Ingredients

  • 500 g pork mince
  • 3 garlic cloves, finely minced
  • 1 tablespoon finely chopped shallot
  • 1 small red chilli, finely chopped (seeds removed for milder heat, optional)
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • 2 packets dumpling wrappers (approximately 40–50 wrappers)

Method: 

  1. Place the pork mince, minced garlic, chopped shallot, chilli, oyster sauce and sesame oil in a mixing bowl. Using clean hands or a spoon, mix thoroughly until the ingredients are evenly combined and the mixture becomes slightly sticky. This helps the filling hold together during cooking.

2. Lay a dumpling wrapper flat on your work surface. Place approximately 1 teaspoon of the pork mixture in the centre.Moisten the edge of the wrapper lightly with water, then fold it in half to form a half-moon shape. Press firmly to seal the edge, then create 4–6 small pleats along one side, pinching each fold tightly against the other side to form the classic dumpling shape. Ensure there are no air pockets and the seal is secure to prevent the filling from leaking during steaming.

3. Using spray oil, spray the basket of a steamer. Arrange the dumplings in a single layer, leaving a little space between each one.

4. Bring a pot of water to a boil, then place the steamer over the pot. Cover and steam for 8–10 minutes, or until the wrappers turn semi-translucent and the filling is cooked through.

5. Transfer the dumplings to a serving plate. Serve immediately with soy sauce, chilli oil, or a simple dipping sauce of soy sauce mixed with a little sesame oil and fresh chilli.