Deconstructed Dumplings
Deconstructed Dumplings
Ingredients
For the Dumpling Filling
- 500 g pork mince
- 1/2 teaspoon ground ginger
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 3 spring onions, finely chopped
- 2-3 tablespoons water
For Assembly and Cooking
- 12-14 wonton wrappers
- 1 tablespoon extra virgin olive oil, for cooking
- 1-2 cups water
For the Toppings
- as needed spring onion, finely chopped
- as needed chilli crunch
- as needed soy sauce, mixed with rice wine vinegar
Instructions
- 1
In a large bowl, combine the pork mince, ground ginger, minced garlic, soy sauce, and finely chopped spring onion. Add 2-3 tablespoons of water and mix well until the mixture becomes slightly sticky.
⏱️ 5 min
- 2
Divide the mixture into 12-14 portions and roll into small balls.
⏱️ 5 min
- 3
Heat 1 tablespoon of extra virgin olive oil in a large frying pan over medium heat. Place the pork balls into the pan, leaving a little space between each one.
⏱️ 2 min
- 4
Place a wonton wrapper over each meatball and gently press it down so it wraps slightly around the sides.
⏱️ 3 min
- 5
Carefully pour about half the water (1/2 - 1 cup) into the pan. Bring to a boil, then cover with a lid and steam for 3-4 minutes. Remove the lid and allow the water to mostly evaporate, then pour in the remaining water. Cover again and repeat the process for another 3-4 minutes, or until the pork is cooked through and the wrappers are soft and translucent. If there is still water left in the pan after this, remove the lid and increase the heat slightly to let it evaporate, making sure the dumplings don’t burn.
⏱️ 10 min
- 6
Once cooked, top with soy sauce mixed with rice wine vinegar, extra finely chopped spring onion, and chilli crunch/oil. Serve immediately with jasmine rice and Asian greens. Spoon over extra soy sauce or your favourite dumpling sauce if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Deconstructed Dumplings
For the Dumpling Filling
- 500 g pork mince
- 1/2 teaspoon ground ginger
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 3 spring onions, finely chopped
- 2-3 tablespoons water
For Assembly and Cooking
- 12-14 wonton wrappers
- 1 tablespoon extra virgin olive oil, for cooking
- 1-2 cups water
For the Toppings
- as needed spring onion, finely chopped
- as needed chilli crunch
- as needed soy sauce, mixed with rice wine vinegar
Instructions
- 1
In a large bowl, combine the pork mince, ground ginger, minced garlic, soy sauce, and finely chopped spring onion. Add 2-3 tablespoons of water and mix well until the mixture becomes slightly sticky.
⏱️ 5 min - 2
Divide the mixture into 12-14 portions and roll into small balls.
⏱️ 5 min - 3
Heat 1 tablespoon of extra virgin olive oil in a large frying pan over medium heat. Place the pork balls into the pan, leaving a little space between each one.
⏱️ 2 min - 4
Place a wonton wrapper over each meatball and gently press it down so it wraps slightly around the sides.
⏱️ 3 min - 5
Carefully pour about half the water (1/2 - 1 cup) into the pan. Bring to a boil, then cover with a lid and steam for 3-4 minutes. Remove the lid and allow the water to mostly evaporate, then pour in the remaining water. Cover again and repeat the process for another 3-4 minutes, or until the pork is cooked through and the wrappers are soft and translucent. If there is still water left in the pan after this, remove the lid and increase the heat slightly to let it evaporate, making sure the dumplings don’t burn.
⏱️ 10 min - 6
Once cooked, top with soy sauce mixed with rice wine vinegar, extra finely chopped spring onion, and chilli crunch/oil. Serve immediately with jasmine rice and Asian greens. Spoon over extra soy sauce or your favourite dumpling sauce if desired.
⏱️ 2 min