Dongbei-Style Pork and Spring Onion Dumplings
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 32 dumpling wrappers
- 300 g pork mince
- 5 spring onions
- 1 tsp fresh ginger, grated
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 2 tbsp chinese black vinegar
Nutrition (per serving)
- Calories
- 304 kcal
- Protein
- 19.7 g
- Carbohydrate
- 28.4 g
- of which sugars
- 1.1 g
- Fat
- 12.2 g
- of which saturates
- 4 g
- Fibre
- 1.5 g
- Salt
- 1.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the spring onions and mix with the pork mince, fresh ginger, half the light soy sauce and the sesame oil.
- 2
Lay out the dumpling wrappers and spoon a teaspoon of filling into the centre of each, dampen the edges and pleat or press firmly to seal.
- 3
Bring a large pan of water to the boil and cook the dumplings in batches for 5 minutes, until they float and the filling is cooked through with no pink pork remaining.
- 4
Mix the remaining light soy sauce with the chinese black vinegar for a dipping sauce.
- 5
Serve the dumplings hot with the dipping sauce alongside.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.