Pork and Spring Onion Dumplings with Black Rice Vinegar Dressing

Product code: SOD

These dumplings are so easy to make and are always a crowd pleaser; this dipping sauce is perfect for the dumplings too being both sharp and spicy. Perfect either boiled and drained, served in a light broth topped with chopped spring onions and garlic oil or fried in a pan with a bit of water (or stock) as a "pot sticker" dumpling.

They can be frozen really easily and cook straight from the freezer in 10 minutes, always great to have for a quick lunch.

Makes: 30 to 40
Prep time: 30 minutes
Cooking time: 10 minutes
Effort: Medium


  • 500g pork mince (not lean at least 10 - 12%fat)
  • 1 medium egg
  • ¼ tsp ground white pepper
  • 1 tsp chicken stock powder mixed with 4 tsp of water
  • 1 tbs light soya sauce
  • ½ tsp salt
  • ½ tsp sugar
  • 2 tbs cornflour
  • 1 clove garlic, minced
  • 2 spring onions, fine chopped
  • 1 thumb sized ginger, grated
  • ½ tsp sesame oil
  • 1 pack of dumpling skins

Black Rice Vinegar Dressing

  • 5 tbs Chinkiang or black rice vinegar
  • 2 tbs light soya sauce
  • 1 heaped tbs chilli oil with bits ( I use Laoganma)
  • Handful of coriander, chopped
  • 1 spring onion, chopped
  1. Place pork in a mixing bowl. Add all other ingredients above except for the
    skins. Mix well with your hands.
  2. Cover and marinate in the fridge overnight or in room temp for at least ½ hour
  3. Prepare a small bowl of water and small dinner knife. Line some baking trays
    with grease-proof paper
  4. Place skin on the palm of your hand, using the knife, scoop the filling and
    spread onto middle of the skin. Dip your finger into the bowl of water and run
    along the edge of the skin, fold upwards and seal. Using your finger and pinch
    along the edge of the filling to make sure there is no trapped air. Leave it like
    it is or pleat as desired and place onto trays. Repeat till filling or skins are
  5. Bring a pot of water to boil, add a large pinch of salt. Boil the dumplings for
    6-8 minutes till it float to the top. Drain and eat with your favourite dip.
  6. Alternatively, you can pan fry the dumplings in medium heat with a good
    amount of oil till it forms a crispy bottom, add a large splash of water and
    cover to steam for 5 mins.
  7. To make the dressing, mix everything together and taste. Spoon over the
    dumplings or serve on the side as a dip.