Makes 16


  • 300g of pork mince

  • 1/2 tsp bicarbonate of soda

  • 1 tsp cornflour

  • 1 1/4 tsp salt

  • 1 tsp sugar

  • 1/4 tsp ground black pepper

  • 3 tbsp of water, cold

  • 1 tbsp of rice wine

  • 2 tsp soy sauce

  • 2 tbsp of sesame oil

  • 1 bok choi, large, finely chopped

  • 3 tbsp of chives, finely chopped

  • 2 tsp ginger, peeled and finely chopped

  • 3 garlic cloves, peeled and finely chopped


  • 1 tbsp of oil



Mix together the flour, salt and boiling water in a mixing bowl using a fork or a wooden ladle. Mix until the dough comes together into a ball


Transfer the dough onto the kitchen counter and knead until smooth. Keep aside for half an hour


Into another bowl add the minced pork followed by all the ingredients until the sesame oil. Stir together until all the liquid is absorbed and it all starts binding together


Throw in the bok choy, chives, ginger and garlic and mix till well combined. Keep aside while you roll out the wrapper


Divide the dough into 2 halves, divide each half into 16 small pieces. Try and keep each piece as even as possible to get dumpling of the same size


Lightly flour your work surface, and roll out each of the dough slices into a thin disc, around 8 to 9 cm in diameter. If you are one of those, like me, who can't get a round shape, then just divide the dough into 4 and roll it out into bigger rounds and then using a lid or ramekin cut out smaller rounds. This way you ensure the same size


When ready to cook, place a heaped teaspoon of filling into the centre of the wrapper and fold to stick the corners. You can go a bit fancy and do pleats by pinching the edges together for that authentic look, but really it's not required. Just make sure you don't get any filling on the edges and pinch them firmly as you don't want them to open up while cooking


You can freeze the dumplings in a freezer bag at this point and continue with the next step when ready to cook


Heat the oil in a large frying pan and fry the dumplings, flat side down for about 2 to 3 minutes, in batches of 10 to 12 depending on the size of the saucepan of course. They can be snugly fit in the saucepan, so fit in as many as possible


Once golden on the bottom, turn the dumplings over, add the water and immediately cover with a lid. Let the dumplings cook in the steam for about 10 minutes. If in between you notice that all the water has evaporated, then add a little more (not too much though)


After about 10 minutes and all the water has evaporated, open the lid and continue cooking for about a minute after which you can carefully lift them off the pan and serve with the sauce. Repeat with the remaining dumplings


Make the dipping sauce by mixing all the sauce ingredients in a bowl

  • 100ml of water


  • 1 tsp sesame oil

  • 1 tbsp of soy sauce

  • 1 tsp tomato chilli sauce