PREP + COOK TIME 45 MINUTES SERVES 6
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.