Korean-style pork dumplings

Who doesn't love dumplings? This pork dumpling recipe shows you how easy it is to make these little parcels of flavour from your own kitchen. Serve with plenty of sauce and chilli!

  • 30 mins preparation
  • 20 mins cooking
  • Makes 30
  • Print


  • 200 gram pork mince
  • 3/4 cup chinese cabbage, finely shredded
  • 1/2 cup (125g) firm tofu, finely chopped
  • 50 gram vermicelli, soaked, chopped
  • 1 spring onion, finely chopped
  • 2 clove garlic, crushed
  • 2 tablespoon soy sauce, plus ¼ cup extra
  • 2 teaspoon sesame oil
  • 275 gram gow gee wrappers
  • 1/4 cup vegetable oil
  • 1/3 cup water
  • 2 tablespoon rice vinegar
  • sliced red chilli to serve (optional)


  • 1
    In a large bowl, combine mince, cabbage, tofu, noodles, onion, garlic, sauce and oil, mixing well.
  • 2
    Working in five batches of six, place wrappers on a clean, dry surface. Spoon 1 heaped teaspoon of filling in the centre of each wrapper. Brush edges with a little water. Fold in half and press edges together to seal. Repeat with remaining wrappers and filling.
  • 3
    In a frying pan, heat 1 tablespoon oil on medium. In three batches of 10, fry the dumplings for 2 minutes. Add 1 tablespoon water to pan to create steam and cook, covered, for 4-5 minutes turning halfway through. Add water as required. Repeat.
  • 4
    In a small bowl, combine extra soy sauce and vinegar.
  • 5
    Serve hot dumplings with sauce for dipping. Accompany with chilli.


  • For dumplings with a crispy skin, deep-fry in three batches of 10 for 3-4 minutes each until golden. Drain on a paper towel.