How can I freeze these dumplings for later?

As you shape the dumplings, place them on a non-stick baking sheet. Place this in the freezer for a couple of hours, before transferring the frozen dumplings to a labelled freezer bag - they'll be at their best for up to 3 months.

How do I cook these Wild Garlic and Pork Dumplings from frozen?

If you're steaming or boiling them, simply add two more minutes onto the cooking time.

You can't get wild garlic where I live, what can I use to make these dumplings instead?

Of course you can use garlic chives like the original recipe, but regular chives will work too (you'll need a lot of them though!), or ramps if that is the foraged garlic leave of choice where you are!

Wild Garlic and Pork Dumplings

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

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

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Instructions

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!)
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.
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!
Whisk together the ingredients for the dipping sauce before cooking the dumplings.
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.
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!