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Pork dumplings

Preparation time
Cooking time
Serves 4 - 6


  • 3 dried shittake mushrooms
  • 300g pork mince
  • 95g water chestnuts, drained, finely chopped
  • 3 green onions (shallots)
  • 1 tsp chopped coriander
  • 3 tsp grated ginger
  • 1 tbsp Chinese rice wine
  • 1 tsp caster sugar
  • ½ tsp Chinese five spice
  • ½ tsp sea salt flakes
  • 24 wonton wrappers

Soy dipping sauce

  • 80ml (1/3 cup) light soy sauce
  • 2 tbsp Chinese rice wine
  • 2 tsp grated ginger
  • 1 small red chilli, seeded and finely chopped
  • 2 tsp caster sugar


  1. Soak mushrooms in hot water for 10 minutes, drain and finely chop.
  2. Combine mushrooms, pork mince, water chestnuts, green onions, coriander, ginger, caster sugar, rice wine, Chinese five spice and salt in a bowl.
  3. Cover with plastic wrap and refrigerate for 30 minutes.
  4. Place wonton wrappers on a clean surface. Spoon 1 teaspoon of the pork mixture into the centre of each wrapper. Brush the sides with a little water. Pinch the edges together to enclose the filling. Repeat with remaining wrappers.
  5. To make sauce place all ingredients in a jar, shake well.
  6. Serve dumplings hot with dipping sauce.
Preparation time
Cooking time
Serves 4 - 6


Two Blues Sauvignon Blanc 2014
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