Pork Dumplings with Saint Andrew
Want to try making dumplings, or need a new recipe to change things up? We've created this super easy and delicious pork dumpling recipe with our Saint Andrew just for you! If you’re vegetarian you can just substitute the pork for
quorn or minced tofu. Both are delicious!
1 Tbsp sesame oil
1/4 cabbage, finely shredded
1 small onion, minced
1 medium carrot, grated
1 tsp minced ginger
4 cloves minced garlic
1 Tbsp cooking wine
1 Tbsp soy sauce
1 Tbsp sweet soy sauce
1 Tbsp black rice
vinegar or balsamic vinegar
Saint Andrew - Szechuan Blueberry & Habanero
1 packet of dumpling wrappers
250g pork mince
This recipe makes around 40 so you can store these in the freezer until you’re ready to cook them.
In a large saucepan, gently fry your vegetables in sesame oil on low with the lid on and a pinch of salt. Stir every 4-5 minutes until the vegetables start to release their moisture. Once they’ve cooked down to about half, turn the heat onto high with the lid off. Constantly stir the vegetables to steam off the excess liquid until the bottom of the saucepan is mostly dry.
At this point you want to add your soy sauce, cooking wine, pepper, vinegar and a Tbsp of Saint Andrew, stir them through, then remove from heat and allow to cool completely.
Once cool, drain off the excess moisture from your pork and add to the vegetables. Using clean hands or spatula, work the pork into the vegetables so it is thoroughly incorporated.
Spoon roughly half a teaspoon of mixture into the center of your wrappers. Using your fingers, pleat the edges of your dumplings - or using a fork, seal the edges against the counter top.
To cook the dumplings, heat a small amount of oil in a fry pan on medium heat and fry on one side until golden. You then want to increase the heat to high and pour in half a cup boiling water, being very careful of it spitting. Place a lid on and swirl the pan constantly for around a minute until they change colour. Remove the lid and continue to cook until all the water has evaporated. You then want to continue cooking the dumplings until crispy on the bottom.
Serve piping hot with a side of Saint Andrew - Szechuan Blueberry & Habanero sauce. The delicately sweet, tangy blend of blueberries, szechuan & habanero pairs perfectly with the crispy, savoury dumplings.