04/06/2026
Steam Dumplings in Garlic Sauce
Makes 25
Ingredients
450g minced pork (25% - 30% fat)
1 cup finely julienne cabbage
¾ cup finely chopped spring onions
7cm young ginger, grated (juice reserved)
2 garlic cloves, grated
½ tsp salt
Q200g store-bought dumpling wrappers
Seasonings
2 tbsp Shaoxing wine
1 tbsp light soy sauce
½ tbsp fish sauce
2 tsp light soft brown sugar
1½ tsp sesame oil
6 tbsp low sodium organic chicken stock
For the garlic sauce
1 tiny k**b young ginger, finely chopped
1 tbsp fried garlic
2 tbsp garlic oil
½ tbsp sesame oil
2 tbsp light soy sauce
½ tbsp rice wine vinegar
2 tsp light soft brown sugar
1. Mix cabbage and salt in a small bowl. Leave it for 10 minutes.
2. Combine the pork and seasonings in a large mixing bowl. Stir with a wooden spoon or chopsticks in 1 direction until it becomes gooey like paste. Lift the meat and beat around the bowl for 6 - 10 times.
3. Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop and add to the pork.
4. Add ⅔ cup of spring onions (keep ⅓ cup for garnish), ginger (and juice) and garlic, and mix until well-combined.
5. Take a dumpling wrapper in the palm of your hand and place 1 large tsp of filling in the centre. Bring the edges of the wrapper together and gently press the dough to seal the dumpling (you can add pleats but not necessary). Repeat with remaining filling and wrappers.
6. Place the dumplings in a perforated tray lined with baking paper or a couple of cabbage leaves. Steam at 100°C for 8 - 10 minutes.
7. Meanwhile, make the garlic sauce. Add all ingredients and seasonings into a mixing bowl, and stir to combine.
8. Transfer the steamed dumplings to a shallow dish. Spoon garlic sauce over the dumplings, garnish with chopped spring onions. Serve immediately.
Balance dumplings can be stored in a Ziploc bag or airtight container in the freezer for 3 months.
