Pork and Vegetable Dumplings with a Sweet and Spicy Sauce

Anyone who knows me knows that I’m dumpling obsessed. They’re not just one of my favourite things to eat but one of my favourite things to make. That’s why there’s already a few dumpling recipes on the blog. My favourites have always been my potsticker recipe but these dumplings are boiled and sooo good. Like I might even like them more… that could be more to do with that sauce though. Actually no, everything about these is a good time.

The filling is juicy and tender and full of the right textures. Boiling the dumplings creates a really tender skin and juicy centre and it also means that they soak up that delicious sauce. The finely diced carrot is actually super important here as it has bite and creates a bit of texture contrast, I know finely chopping it is a pain but it’s way better than grating it. You do you though, and if you’re not into knife work then go ahead and grate away.

Let’s talk about that sauce though. I have two favourite dumpling places that i go to regularly in the city it’s always HuTong dumpling. Their soup dumplings are delicious and I’ll never make them at home. In my neck of the woods I’m a regular at Bowl Bowl on Smith St. They have really interesting dumpling combinations and their sauce selection is spot on. They also make their own chilli sauce that they serve with their signature boiled dumplings and it’s just the best thing ever.

These are my little riff on those dumplings. There’s a few differences like I’ve added more vegetables and the sauce is not quite as sweet. I’ve also used sesame seeds instead of finely chopped peanuts to garnish, because I didn’t have any peanuts on hand and decided I liked that the sesame seeds bought out the sesame oil flavour in the sauce.

I’m so happy to just eat a pile of dumplings for dinner along with a side of steamed or stir fried greens. i don’t need anything else. If you’re serving more people or think dumplings are only a starter (who are you?) then this fragrant chicken and cabbage fried rice uses many of the same ingredients and would be great served alongside these.

Alternatively, dumplings make a great starter or party snack food. Dumplings are my happy food, if this recipe isn’t your vibe check out these chicken and prawn steamed dumplings in a chilli broth or these vegan mushroom dumplings.

Makes 50 dumplings



1 x packet round wonton skins

400g pork mince

3 cups shredded cabbage (1/4 of a wombok)

1 carrot, very finely diced

1/4 cup coriander root and stalk

2/3 cup spring onion, finely chopped

1 Tbs ginger, grated

3 cloves garlic, crushed

1 Tbs Chinese cooking wine

1 Tbs soy sauce

1 tsp white pepper

1/2 tsp sesame oil



3 Tbs rice wine vinegar

1.5Tbs sirarcha

1 tsp chilli and garlic oil

3 Tbs soy sauce

1 Tbs maple syrup

1 tsp sesame oil

2 Tbs finely sliced spring


To serve

2 Tbs sesame seeds, toasted

2 Tbs finely sliced spring

coriander and birdseye chilli to garnish



Place all dumpling ingredients in a large bowl and mix with your hands. Work everything together so that the cabbage softens slightly and everything is evenly combined.

Place dumpling wrappers on a clean surface, working with 10-15 at a time. PLace a heaped tsp of mixture in the centre of each dumpling. Wet the edges using a pastry brush dipped in water. Seal the dumplings by bring two edges together and pinching in the centre, and then bring the other two edges together and pinch again. You will now need to use your fingers to press together the four sides and make sure there’s no gaps or holes. Wet your fingers if the dumpling wrapper edges have dried out. You can fold them anyway you like though!

Make sauce by combining all the ingredients in a small bowl. Stir until well combined and set aside.

Put a large pot of water on the stove and bring to a boil Once boiling add the dumplings. Cook dumplings in batches of 10-15 at a time depending on the size of your pot. Stir once about 30 seconds after adding the dumplings to the water to make sure they are not sticking to the bottom. Once the dumplings float to the top cook for a further 2 minutes then remove with a slotted spoon.

Place in a bowl and spoon over the sauce, top with sesame seeds, extra spring onion and the chilli and coriander if using.

HH. x

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