January 19, 2023

Pork Dumplings by Barry Horne

By Online Provenance Butcher
Pork Dumplings by Barry Horne

(makes 50 approx)


250g Pork mince (minced twice)

2 cloves garlic 

30g ginger

1 tsp sesame oil 

1 spring onion 

Soy to taste 

Msg to taste (optional)

50 dumpling wrappers (find in most Asian supermarkets)


Put the pork mince in a bowl and finely grate in the garlic and ginger. Slice the spring onion very fine also and mix into the pork. Add the sesame oil and add the soy and msg to taste, I usually start off with around 1 tbsp of soy and a small pinch of msg. Give it a good mix and take a small amount and cook it to check for seasoning. 

Once your mixture is seasoned to your liking it’s time to set up to make the dumplings.

Take a wrapper and get about half a tsp per dumpling, wet the edges of the dumplings with water and seal by pinching together.

To cook the dumplings, set up a steamer with a small amount of grease proof paper in it and cook the dumpling for 4-5 mins. 

Serve with a dipping sauce, I usually make a dinning sauce with soy, sesame oil, Chinkiang vinegar and sesame seeds.

Alternatively you can pan fry the dumplings in a more Japanese style by adding the dumplings to a non stick pan with a small amount of vegetable oil and cook for 1-2 mins on medium high until nice one brown on the underside, then add water,cover and steam, you can also add a tbsp of cornflour to the water before you add to the pan and this will create a crisp kind of web that connects the dumpling to create what’s called “Gyoza with wings”.