Deep-fried pork dumplings with hot mustard dipping sauce

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


300 g (10½ oz) minced (ground) pork

4 spring onions (scallions), finely sliced

1 tablespoon yellow mustard seeds

2 tablespoons light soy sauce

8 water chestnuts, chopped

1 egg, well beaten

30 square or round gow gee (egg) dumpling wrappers

3 tablespoons English mustard

oil, for deep—frying


1. Combine the minced pork, scallions, mustard seeds, soy, water chestnuts and beaten egg in a bowl. Mix well to combine.

2. Lay a gow gee wrapper on a dry, flat surface and brush the edges with water. Spoon 2 teaspoons of the pork mixture in the middle of the wrapper. Fold over to enclose the filling in a triangular or semi-circlular shape. Pinch the edges together firmly to seal, making sure to expel as much air as possible. Use your fingers to make three or four small pleats in either side to gather the dough around the filling. Repeat with the remaining ingredients.

3. To make the sauce, put the mustard into a bowl and add 4 tablespoons of water gradually, stirring until smooth.

4. Heat the oil in a wok and deep-fry the dumplings in batches for 1–2 minutes, or until golden brown and the filling is cooked through. Drain on paper towel. Serve hot with the dipping sauce.