Happy Chinese New Year and 2020! This year is a bit special as not only is it the start of a new decade, it’s also the year of the Rat, the first of the 12 zodiac animals and one of opportunity, new beginnings and renewals. This time of year is also known as the spring festival and the lunar New year and traditionally means the end of the cold weather in China and start of the new year. In our case in little New Zealand it marks the start of some of our warmest days and time for dumplings with friends and family.
If dumplings are on the agenda this Chinese New Years then this dumpling recipe is for you!The filling for these dumplings is the classic Pork and Chives, are low-fodmap and bloody delicious! There are also many other delicious flavours you can fill your dumplings with if you are not a pork & chive fan. Instead try, Chicken & Chilli, Cabbage & Mushroom, Prawn & Ginger or create your own fillings with your favourite flavours! Enjoy this recipe below & Happy Chinese New Years! 🇨🇳🏮
If you’ve never folded dumplings before there are a bunch of YouTube videos demonstrating how-to, there are a tonne of techniques and folds you can do depending how much time you have to experiment and how creative you want to get. I found these you-tube videos super useful – How To Fold A Dumpling and this 10 Ways To Fold Dumplings or if you prefer pictures, this article has step by step instructions.
Fodmap Friendly Pork & Chive Dumplings with Dipping Sauce
Makes ~45 dumplings
600g minced pork
2 cups cabbage, finely chopped
½ cup chives finely chopped
1 tsp Lee Kum Kee Sesame Oil
2 tsp Lee Kum Kee Soy Sauce
1 ½ Tbsp Panda Brand Oyster Sauce
1 Tbsp grated ginger
Pinch of salt
Pinch of chilli flakes
50 round dumpling papers
Soy Dipping Sauce
¼ cup Lee Kum Kee Soy Sauce
1 Tbsp rice vinegar
1 Tbsp chilli sauce
1/2 tsp Lee Kum Kee Sesame Oil
1 Tbsp sweet chilli sauce
- Mix all dumpling ingredients except the dumpling papers in a large bowl and chill in the refrigerator for at least 30 minutes.
- Using a tablespoon scoop a small amount of pork mix into the centre of a dumpling paper. Using your fingers, wet around the edge of the dumpling paper. Fold the dumpling paper in half and fold 3 creases on each side into the centre of the dumpling (or any other folding method). Firmly press the dumpling edges together and use a little extra water if needed to seal completely – this will help seal the dumpling so the fillings don’t fall out when cooking. Set aside on baking paper and continue until the pork mince or dumpling papers have been used.
- Heat a large pan on medium-high heat with 1Tbsp of oil. Add 8-10 dumplings depending on your pan size (don’t over-crowd the pan) and cook for 2 to 3 minutes until the bottoms are browned. Add 1/2 cup water to the pan, cover and steam the dumplings for about 5 minutes. Remove the dumplings from the pan and repeat with the rest of the dumplings.
- To make the dipping sauce, mix all ingredients together in a bowl and adjust to taste.
- Garnish with extra spring onion or chives and serve with dipping sauce. Enjoy!
Hope you enjoy this recipe as much as I did, check out my instagram @onherplate.nz and be sure to tag me if you end up giving these a go!
Note: Freeze any leftovers by placing uncooked dumplings on a lined baking tray and flash freezing for 30-60 minutes before transferring to a zip-lock or air-tight container. Store in the freezer until ready to eat .