Wild Garlic and Pork Dumplings

Yes there is always pesto, but this year’s wild garlic related experiments have leaned in an Asian-inspired direction, substituting fat handfuls of the foraged, flat leaves whenever a recipe calls for Chinese garlic chives – something quite difficult to get hold of it you don’t live near an Asian supermarket (and something I’m not having much success at growing this year!) This is how I came to make a simply delicious batch of Wild Garlic and Pork Dumplings for the freezer.

Using pre-made dumpling wrappers (I have made my own in the past but this recipe makes quite a big stash – I got these on Ocado!) and a lightly adapted version of this Pork and Chive Dumplings recipe for the filling, make these delicious dumplings (with my addictive dipping sauce recipe below!) as a weekend project, freezing all the leftovers for a quick and speedy starter, lunch or even soup add-in later.

Gyoza-style Dumpling Folding For Beginners (Classic Pleat!)

I finally learnt to fold dumplings properly from the step-by-step diagram in Kristina Cho’s excellent cookbook Chinese Enough^ad, and whilst you should totally buy a copy for the tomato and egg recipe alone, she also demonstrates the technique in this Basil Chicken Dumplings recipe video. Also if you’re a beginner keep the slightly floured side of the dumpling wrapped (if using pre-made wrappers) on the inside of the dumplings as the extra starch will help them stick better, and slightly under-fill the dumplings until you get the hang of the folds as it will make the dumplings much easier to work with!

Perfect Dumpling Dipping Sauce

I’m going to be honest, whilst I do sometimes make dumplings from scratch (like today!) I pretty much always have a bag of the Itsu Pork Dinner Dumplings in the freezer, and I found my go-to dipping sauce on the back of the packet – sort of! You’ll need 2 tbsp dark soy sauce, 1 tbsp Chinkiang Chinese Black Vinegar (find it on Amazon^ad, the packet specifies any vinegar but it is the black vinegar that takes the dipping sauce to the next level!), 1 tbsp maple syrup (the pack says honey, but I buy maple syrup in bulk so it is one of my favourite substitutes!) and 1/2 tbsp toasted sesame oil. This will make enough for about 4 people, I often make half batches, or store leftovers in a jar in the fridge!

Frequently Asked Questions

You Might Also Enjoy

• Easy Wild Garlic Butter Recipe
• Wild Garlic and Pea Risotto
• Wild Garlic Scones with Feta
• Easy Baked Chinese Pork Spare Ribs
• Best Homemade Sesame Prawn Toasts

Wild Garlic and Pork Dumplings

• Author: Rachel Phipps
• Prep Time: 1 hour 40 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 50 minutes
• Yield: Serves 8–10 1x
• Cuisine: Chinese

Print Recipe

Pin Recipe

---

Description

These easy, aromatic Wild Garlic and Pork Dumplings are rich, juicy and surprisingly easy to make as a project for a long weekend or rainy day as the leftovers freeze really well for last minute, emergency meals!

---

Ingredients

Scale 1x2x3x

For the Pork and Wild Garlic Dumplings

• 500g pork mince (see note)
• 2 tbsp light soy sauce
• 2 tbsp Shaoxing (or dry sherry)
• 1 tsp dark soy sauce
• 1 tbsp grated ginger
• 1/2 tsp fine sea salt
• 1/2 tsp caster sugar
• 1/8 tsp ground white pepper
• 1 tbsp toasted sesame oil
• 130g wild garlic (leaves and any attached stems)
• 1 x pack dumpling wrappers (approx. 280g)

For the Dipping Sauce (enough for 4 people)

• 2 tbsp dark soy sauce
• 1 tbsp chinkiang chinese black vinegar
• 1 tbsp maple syrup
• 1/2 tbsp toasted sesame oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. To make the filling, combine the pork mince, both soy sauces, Shaoxing, grated ginger, salt, sugar and white pepper in a large bowl. Try to mix with a spatula in a clockwise motion until all the liquid is absorbed and the fat from the pork has gone streaky (it’s hard to explain, but you’ll know when you’ve got there!)
2. Add the toasted sesame oil, and after very finely chopping the wild garlic (use your largest, heaviest knife, and work in two batches!) add that too, stirring clockwise again until the mixture is totally uniform.
3. To assemble each dumpling, place a scant tablespoon of mixture (use the measuring spoon, and return it to a cup of water between scoops to stop it sticking!) in the middle of a dumpling wrapper and wet the edges with your fingertip dipped in a ramekin of cold water. Fold the dumpling like a taco, and pinch the top closed. Then starting next to the pinch, one side at a time, form a small pleat, pinching it closed in the middle, until you’ve finished each side. I find this video really helpful. Place each completed dumpling on a non-stick tray. Also, drape a damp piece of kitchen paper over the stack of dumpling wrappers as you work to prevent them drying out!
4. Whisk together the ingredients for the dipping sauce before cooking the dumplings.
5. To boil the dumplings: Lover the dumplings with a slotted spoon into a large pan of boiling water. Work in batches if it looks crowded, and boil them for 8 minutes, stirring after 1 minute to stop them sticking to the bottom. Remove with a slotted spoon and drain well before serving.
6. To steam the dumplings (my preferred method!): Set up a steamer set over a wok of rapidly simmering water, or set an electronic steamer basket (I have and love this one^ad/gifted) to medium-high). Cook the dumplings for 8 minutes, and leave them to cool for a minute or two before serving.

---

Notes

You want a nice, fatty pork mince: I used Field & Flower’s Everyday Pork Mince (brand ambassador) which is 20% fat and worked really well!

• Pin
• Tweet
• Share