Get hands-on in the kitchen and make some delicious dumplings - it's so simple, the kids can help too.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Pork and vegetable dumplings with ginger dipping sauce
serves 4

5 cloves garlic
thumb-sized piece of ginger
2 cups mushrooms
1½ cups cabbage
2 tbsp rice bran oil
500g pork mince
½ bunch spring onions, sliced fine rounds
2 tsp sesame oil
2 tbsp soy sauce
30 gow gee or wonton wrappers
3 bunches bok choy, cut lengthways into quarters

ginger dipping sauce:
thumb-sized piece of ginger, finely grated
¼ cup soy sauce
2 tsp brown sugar
2 tbsp black vinegar 

To make pork dumplings, blitz the garlic, ginger, mushroom and cabbage in a food processor until finely chopped. Heat a large frying pan over high heat with the oil. Cook the vegetable mixture, stirring often, until cabbage and mushroom have softened and cooked through. Allow to cool.

Combine in a bowl with pork mince, sliced spring onions, sesame oil and soy sauce.

Lightly brush gow gee wrappers with a little water. Spoon heaped teaspoon of mixture into the middle and then fold over the wrapper. Press along the edge to seal well.

Stir ginger dipping sauce ingredients together and set aside.

Line a steaming basket with baking paper and use a skewer or small knife to poke lots of holes in it to allow steam through. Place steaming basket over a wok or pot of simmering water. Add dumplings and cook for 6-8 minutes or until an inserted skewer is hot to touch when pulled out. Add bok choy for final 2 minutes of cooking time.

Divide between serving plates and serve with dipping sauce.

 

This recipe first appeared in the August 2020 issue of SALIFE magazine.