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Chinese dumplings with pork and ginger Recipe

Chinese dumplings with pork and ginger Recipe
  • 1

    Peel and finely chop the ginger. Thinly slice the spring onions.
    Place the minced pork in a bowl and add the sesame oil, soy sauce, wine, five spice powder and the egg. Season with salt and pepper and then mix together. Add the ginger and the springs onions and mix through.

  • 2

    Wash the cabbage, pat dry and then roughly chop. Sprinkle with salt and set aside for 20 minutes. Squeeze the cabbage to get rid of the water and then add to the pork mixture.

  • 3

    Spread the gyoza sheets on to your work surface and add a spoonful of the filling to the centre of each one. Brush the edges with water and then gather the edges together, pressing them firmly together to seal the dumpling.

  • 4

    Place the dumplings in a steamer and cook for 5 to 8 minutes.
    Serve hot.

Chef's tip

«Line the steamer with a sheet of baking parchment to prevent the dumplings from sticking as they cook.»

Steamed dumplings with a pork, Chinese cabbage, ginger and five spice filling.

Rate this recipe :

(14 votes)

  • Preparation  30mins
  • Cooking time  8mins
  • Rest time  0h

Ingredients for people

  • Sheet(s) of gyoza paste : 30 whole
  • Pork mince : 250 g
  • Whole egg(s) : 1 whole
  • Spring onion(s) : 3 whole
  • Chinese cabbage(s) : 1 whole
  • Fresh ginger : 30 g
  • Sesame oil : 30 ml
  • Vin Jaune : 30 ml
  • Soy sauce : 60 ml
  • Chinese 5 spices : 1 Tsp
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
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