We've covered a yummy dumpling mix in a blanket of wrappers, removing the faff of shaping them individually. Great for a sharing lunch or snack!
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- 3 Tbsp. plain flour
- 250 g 12% fat pork mince
- 100 g Chinese cabbage, finely shredded
- 2 Tbsp. soy sauce* We used GH Pantry Partner, Kikkoman Naturally Brewed Soy Sauce
- 1 Tbsp. sesame oil
- 5cm piece ginger, finely grated
- 2 cloves garlic, finely grated
- 4 spring onions, finely sliced
- 1 Tbsp. vegetable oil
- 8 dumpling wrappers
For the dipping sauce
- 4 Tbsp. soy sauce* We used GH Pantry Partner, Kikkoman Naturally Brewed Soy Sauce
- 2 Tbsp. honey
- 1/2 Tbsp. rice wine vinegar
- Chilli oil, to serve
- Step 1Mix the flour and 12tbsp or 150ml water together to make a thin paste. Set aside.
- Step 2For the filling, mix together the pork mince, cabbage, soy, sesame, ginger, garlic and most of the spring onion.
- Step 3Heat the vegetable oil in a non-stick pan over a medium heat. Use an ice cream scoop to transfer spoonfuls of the mixture into the pan. Cook for 2-3 min until a crust forms on the bottom.
- Step 4Lay a dumpling wrapper over each scoop of filling, pressing the edges down gently to stick. Whisk the flour paste again then pour all over the pan. Reduce the heat to low, cover with a lid and cook for 6-8min until the pork is cooked through. Remove the lid, increase the heat slightly and cook for another 2 min until the flour paste has turned golden and crispy.
- Step 5Remove from the heat, carefully run a spatula around the bottom then flip onto a plate. Sprinkle with the remaining spring onions, drizzle with the chilli oil and serve with the dipping sauce alongside.
GH TIP
Aromatics like ginger and garlic really make the difference here, but feel free to use a garlic & ginger paste for a quick hack if you like!
Switch up the mince for beef or chicken instead.
*Find out more about our GH Pantry Partners.
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
