Sticky Pork Dumplings



  • 200g NZ pork mince
  • 1 spring onion, finely chopped
  • 1 tbsp chives, chopped
  • 2 tbsp soy sauce
  • 2 tbsp oil
  • 1 cup water
  • 20 round dumpling wrappers
  • Sweet chilli sauce


In a bowl, combine NZ pork mince, spring onion, chives and soy sauce.

Place 1 tsp of the pork filling in the centre of each dumpling wrapper.

Using your finger, wet the edge of the dumpling wrappers with water.

Fold each dumpling into a half-moon shape and pinch the edges to seal.

In a pan, heat 1 tbsp of oil. Add the dumplings, frying for 30 seconds before adding 1 cup of water.

Cover the pan with a lid and steam until the water has evaporated.

Remove the lid, add 1 more tbsp of oil and fry for an extra minute or so.

Serve immediately with sweet chilli sauce and soy sauce.

You can make extra and freeze before cooking to use later.

You could also make these with chicken mince.

fresh pork nz logoReproduced with permission from Fresh Pork NZ