Juicy Pork Dumplings
$19.70
NDIS Price: $3.10
NDIS Member Out of Pocket: $ 3.10
Introduction
Juicy, savoury dumplings with pork, cabbage, and aromatics—perfect for steaming, pan-frying (potstickers), or air-frying. The method is step-by-step and adaptable for different abilities, with simple folding options and clear safety cues around heat and knives.
Serve: 12pcs per Serve
Allergens (expanded)
- Gluten/Wheat: wrappers and regular soy sauce.
- Swap: gluten-free wrappers + tamari/coconut aminos.
- Soy: soy/tamari, oyster sauce.
- Swap: use coconut aminos or low-soy seasoning; omit oyster sauce.
- Sesame (optional): sesame oil/seeds.
- Omit sesame and use neutral oil.
- Shellfish: oyster sauce may contain shellfish derivatives.
- Omit or replace with a little stock concentrate/sugar for depth.
- Egg (optional): if using egg white as binder.
- Omit and rely on cornflour/cornstarch.
- Allium: spring onion/garlic.
- Swap for chives only, or use garlic-infused oil; or omit.
- Alcohol: Shaoxing wine (if used) contains alcohol.
- Omit or replace with a splash of stock + vinegar.
Description
Goes Best With (expanded)
- Dipping sauces
- Soy–Ginger: 2 tbsp soy/tamari, 1 tbsp rice vinegar, 1 tsp grated ginger, splash water.
- Black Vinegar & Chilli: 1½ tbsp Chinkiang black vinegar, 1 tbsp soy/tamari, chilli oil to taste.
- Sesame–Garlic: 2 tbsp soy/tamari, 1 tsp sesame oil, ½ tsp sugar, minced garlic, sliced spring onion.
- Sides & add-ons
- Steamed greens (bok choy, choy sum) with garlic.
- Simple broth (miso or clear chicken/veg) with sliced spring onion.
- Cucumber salad (rice vinegar, sesame, pinch sugar).
- Microwave rice or egg-fried rice to make it a full meal.
- Serving tips
- Finish with toasted sesame and chives.
- For soup dumplings (easy version): serve cooked dumplings in hot, light broth.
Ingredients (expanded)
- Wrappers: 24 round dumpling/gyoza wrappers (wheat). Use GF wrappers if required.
- Filling:
- 400 g pork mince (ideally 10–15% fat for juiciness)
- 2 cups finely chopped wombok (Chinese cabbage), lightly salted and squeezed dry
- 2 tbsp chives or spring onion, finely sliced
- 1 tsp grated ginger
- 1 small garlic clove, minced (optional)
- 1 tbsp soy sauce or tamari (GF)
- 1 tbsp oyster sauce (optional for depth)
- 1 tsp sesame oil (optional)
- 1–2 tsp cornflour/cornstarch (binds juices)
- ¼ tsp white pepper; pinch sugar
- (Optional) 1 egg white for extra binding
- Cook & finish: neutral oil for pan-fry; water for steam; sesame seeds & chives to garnish.
Method options
- Steam: 8–10 min until pork reaches 75 °C internally.
- Pan-fry (potstickers): brown bottoms in a little oil, add water, cover to steam, uncover to crisp.
- Air-fry: 180 °C for 8–10 min, turning once (lightly oil).
Nutrition Per Serve (expanded)
Estimated for 1 serve = 6 dumplings + 1 tbsp dipping sauce
- Energy: ~420–520 kcal
- Protein: ~18–24 g
- Carbohydrate: ~35–45 g (fibre ~2–3 g)
- Fat: ~18–24 g (saturated ~6–8 g)
- Sodium: ~800–1100 mg (use low-sodium soy/tamari and smaller dip to reduce)
Estimates vary with wrapper thickness, pork fat %, and sauce amount.
Reviews
There are no reviews yet.