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Handmade Pork & Leek Dumpling

Ingredients

Filling: 500g pork mince (skinless belly recommended) 100g leek, finely chopped 120g cabbage, minced and marinated with salt 3 tbsp light soy sauce 1 tbsp ginger juice 1 clove garlic, grated 1 tbsp sesame oil 1 tsp sugar Pinch of white pepper Wrappers (optional): 250g plain flour 125ml water

Cooking Method

Method: 
1. Filling: Mix filling ingredients and let them rest for 2 hours or overnight. 
2. Wrappers (optional): Knead flour and water into dough, rest for 30 minutes, and roll into thin wrappers. 
3. Assemble: Add filling to each wrapper, fold and pleat, then pinch to seal. 
4. Cook: Steam for 8-10 minutes or pan-fry for crispy bottoms. 
5. Serve: Pair with soy sauce, vinegar, and chili oil. 

TIP: Swap pork for beef, turkey, or chicken for variety, or add prawns for colour! Making dumplings is a simple act of love—enjoy the process and savour the flavours.
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