Pork & Chinese Broccoli Dumplings

(MAKES 30)

Pork and chinese broccoli dumplings.png

This recipe is dairy−free and nut−free

 250g pork mince

1 spring onion, chopped finely

2 teaspoons finely grated fresh ginger

50g chinese broccoli (Kai lan), chopped finely (see Top tips)

1 egg yolk

1½ tablespoons low-sodium soy sauce

30 dumpling wrappers (200g)

2 tablespoons sweet chilli sauce

1½ tablespoons lime juice


1     Combine pork, onion, ginger, chinese broccoli, egg yolk and 2 teaspoons of the soy sauce in a medium bowl. Place 1 heaped teaspoon of mixture on each wrapper. Brush wrapper edges with water, fold in half and press edges to seal.

2     Line a bamboo steamer with a piece of baking paper; prick a few holes in paper. Place steamer over a large saucepan or wok of simmering water; steam dumplings, in batches, for 8 minutes.

3     Meanwhile, combine remaining soy sauce, sweet chilli sauce and lime juice in a small bowl. 

4   Serve dumplings with sweet chilli dipping sauce.



Can't find Chinese broccoli? Use normal or tenderstem broccoli, instead.

Uncooked dumplings can be frozen, in a single layer, on a tray, then placed into airtight containers or bags and kept frozen for up to 3 months. Steam straight from the freezer – add 2 minutes to the cooking time. 

If sweet chilli sauce is too spicy for your toddler, use a tomato sauce, instead.