Elaine’s Pork & Chive Dumplings

These protein-rich pork dumplings are simple to make, full of flavour, and seriously tasty! Perfect for busy athletes to prep ahead and keep in the freezer as an easy, reliable backup meal.

Ingredients

• 500 g pork mince
• 100 g chives – finely chives
• 2 tbsp light soy sauce
• 1 tbsp chinese cooking wine
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 100 g packet of dumpling skin/wrappers
• Small bowl of water

Method

1. In a large bowl, combine pork mince and chives.
2. Add light soy sauce, Chinese cooking wine, sesame oil and white pepper.
3. Stir the mixture in one direction until very well combined.
4. To make the dumplings: place a dumpling skin in the palm of one hand; add a teaspoon of filling into the centre of the dumpling skin. Wet the outer edges with water and fold in half to form a semi-circle, pinch tightly to seal ensuring there are no air pockets. You can leave the dumpling as is, or pleat it*
5. Flatten the bottom of the dumpling with the palm of your hand and place onto a tray lined with baking paper. Repeat process until all the filling is used up. Ensure the dumplings are not touching each other to prevent sticking and tearing of the skin.
6. To cook, bring a pot of water to boil and add dumplings in batches. Allow the water to re-boil and wait until dumplings float to the surface. Boil for a further 2-3 minutes and then remove to serve.

Notes:

• *See the following video for a tutorial on different ways to fold/pleat dumplings: https://redhousespice.com/fold-dumplings/
• If freezing – place dumplings on a tray lined with baking paper in a single layer without stacking. Once frozen, transfer to a ziploc bag. Cook from frozen without thawing.
• Other filling ideas: chicken and prawn
  • Replace pork mince with equal amount of chicken mince
  • Add in 250-300 g prawns (if using frozen, defrost before chopping into smaller pieces and mix them in as part of step 1)
  • Remove chives and Chinese cooking wine

* Per serve (1 serve = 8 dumplings)