Steamed pork dumplings with chilli dipping sauce

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

Chinese sausages (lap cheong) are slightly sweet, dried pork sausages. They require cooking before use, and are available from Chinese grocers and supermarkets.


Dipping sauce

2 garlic cloves, finely minced

125 ml (4 fl oz/½ cup) lime juice

60 ml (2 fl oz/¼ cup) fish sauce

2 tablespoons soy sauce

1 teaspoon sesame oil

3 red chillies, seeded and finely sliced

1 teaspoon sesame oil

2 red Asian shallots, finely chopped

1 garlic clove, finely chopped

50 g (1¾ oz) shiitake mushrooms, roughly chopped

200 g (7 oz) pork loin, cubed

1 Chinese sausage, finely diced

1 tablespoon finely chopped fresh ginger

grated zest of ½ orange

2 teaspoons soy sauce

1 small handful coriander (cilantro) leaves

24 won ton wrappers or gow gee wrappers

2 tablespoons peanut oil


1. To make the dipping sauce, put the garlic, lime juice, fish sauce, soy sauce and sesame oil in a small bowl and whisk to combine. Pour into a serving dish and sprinkle with the chilli.

2. Gently heat the sesame oil in a small heavybased frying pan over low heat. Increase the heat to medium and add the shallots, garlic and mushrooms. Fry, stirring often, for 3–4 minutes, or until the mushrooms have softened. Remove from the heat and set aside.

3. Put the pork, Chinese sausage, ginger, orange zest, soy sauce and coriander leaves in a small processor fitted with the metal blade and whizz in 3second bursts for 25 seconds, or until the mixture is finely chopped. Add the mushroom mixture and whizz in short bursts for 12–15 seconds, or until just combined.

4. Put 2 teaspoons of the pork mixture in the centre of a won ton or gow gee wrapper. Lightly brush the edges with water, then gather the edges together, pinching them to seal. Stand upright and press down lightly to create a flat base. Repeat with the remaining mixture and wrappers.

5. Heat the peanut oil in a large nonstick frying pan over medium—high heat. Add half the dumplings, making sure they are not touching. Pour 500 ml (17 fl oz/2 cups) of water into the pan, cover tightly and steam for 6–8 minutes. Remove the lid, increase the heat to high and cook, shaking the pan occasionally to prevent the dumplings from sticking and burning, for 4–5 minutes, or until the remaining liquid bubbles and evaporates. The dumplings are ready when the tops are soft and translucent and the bases are crispy and golden. Transfer to a warm platter and keep warm while you cook the remaining dumplings. Serve hot, accompanied by the dipping sauce.