Pork Belly Dumplings

These soft Pork Belly Dumplings are filled with tender slices of juicy pork belly and a savoury pork filling, then finished with toasted sesame seeds for extra flavour and texture. They make a delicious Chinese starter, appetiser or side dish and are perfect served with a selection of dipping sauces.

Prep Time 35

Cook Time 15

Total Time 50

Servings Dumplings

Ingredients

Filling Ingredients:

250 g pork belly cooked cut into very small slices
200 g pork mince
2 medium spring onions finely sliced
2 cloves garlic finely minced
2 tsp fresh ginger grated
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
½ tsp white pepper
1 tsp cornflour
1 tbsp fresh coriander finely chopped optional

Dumpling Ingredients:

20 medium dumpling wrappers round
1 bowl water for sealing

Finishing Ingredients:

2 tsp sesame seeds toasted
2 medium spring onions finely sliced
coriander leaves Fresh optional

Instructions

Combine the pork mince, spring onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, white pepper, cornflour and coriander in a large bowl.
200 g pork mince, 2 medium spring onions, 2 cloves garlic, 2 tsp fresh ginger, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, ½ tsp white pepper, 1 tsp cornflour, 1 tbsp fresh coriander
Mix thoroughly until everything is evenly combined.
Fold the chopped cooked pork belly gently into the mixture. Take care not to break the pieces up too much, as they add wonderful texture.
250 g pork belly
Place a dumpling wrapper in the palm of your hand.
20 medium dumpling wrappers
Spoon approximately one tablespoon of filling into the centre.
Lightly moisten the edge of the wrapper with water.
1 bowl water
Fold the wrapper over the filling and press firmly to seal, pleating the edge if desired.
Repeat until all the filling has been used.
Line a bamboo steamer with baking parchment or cabbage leaves.
Arrange the dumplings in a single layer, leaving a small gap between each one.
Steam over boiling water for 12–15 minutes, or until the filling is fully cooked and the wrappers are soft and translucent.
If you prefer a crisp base, heat a little vegetable oil in a frying pan and fry the steamed dumplings for 2–3 minutes until golden underneath.
Transfer to a serving plate.
Sprinkle generously with toasted sesame seeds and sliced spring onions.
2 tsp sesame seeds, 2 medium spring onions, coriander leaves
Serve immediately with your favourite dipping sauces.

Equipment

Chopping Board
Sharp Knife
Mixing Bowl
Small bowl
Steamer or steamer basket
Baking parchment
Frying Pan optional for pan-fried finish
Pastry Brush

Notes

Suggested Dipping Sauces:

Light soy sauce with rice vinegar

Chilli oil

Sweet chilli sauce

Ginger and spring onion sauce

Garlic soy sauce

Hoisin sauce

Chinese black vinegar

Spicy sesame sauce

Chef's Tips:

Cook the pork belly until it is meltingly tender before slicing.

Do not overfill the dumplings or they may burst while steaming.

Keep unused wrappers covered with a damp cloth to prevent them drying out.

Toast the sesame seeds in a dry pan for a richer flavour.

Serve immediately while the wrappers remain soft and delicate.

Nutrition