Asian Style Pork Dumplings



For the dough:


140g plain flour

125ml very hot water


Place the flour in a large bowl and gradually stir in the hot water to combine well - add more water if dough seems dry. Tip the dough on to a clean work surface and knead until smooth, approx 8 mins.  If dough is a bit sticky dust with a little more flour.

Place dough back in the bowl, cover with a damp clean tea-towel and leave to rest for 20mins.


After resting gently knead the dough and dust with flour where needed for 4-5 mins. Divide dough into 16 pieces (approx 15g), roll firstly into balls and roll out into flat pancakes (3 1/2 inch rounds).


Lay flat on a tray and cover with damp tea-towel to stop them drying out until ready to fill.


For the filling:


110g pork mince

75g finely chopped kale

1 TSP finely chopped ginger

1/2 TSP rice wine vinegar

1/2 TSP ligh soy sauce

1/2 TSP salt

1/4 TSP ground black pepper

1 1/2 tbsp finely chopped spring onion

1tsp sesame oil

1 TSP honey or sweet alternative

1 tbsp cold stock or water



Combine all the ingredients in a large bowl and mix well.

Fill each dough round with 2 TSP of filling, fold in half and pleat around the edge by pressing with your finger-tips to seal the filling inside the dumpling. Think mini Cornish pasty!

Place dumplings on a floured tray and cover until ready for frying. 

Heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add 1 tbsp rapeseed oil and place the dumplings flat-side down into the pan reduce the heat and cook for about two minutes until the dumplings are lightly browned. Add 75ml water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and cook for a further two minutes. Serve with…


Radish, ginger and spring onion dipping sauce


6 radishes sliced in to 5mm by 2cm slices

2 bunches spring onions (250g) - thinly sliced

50g finely chopped garlic

50g finely chopped ginger

6 tbsp rapeseed oil

1 1/2 tsp light soy sauce

3/4 tsp rice wine vinegar

3/4 tsp salt


Mix all ingredients in a bowl and you are good to go!