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These very easy spicy pork dumplings are carby, meaty, fragrant and spicy all at once - the ultimate comfort food and then sum!



Total time

0 minutes






  • (1.25l) fish stock (for about 20 dumplings)
  • 1 pack fresh dumpling wrappers
  • 250 g minced pork (you can also use chicken or prawn)
  • 10 g freshly grated ginger
  • 1 medium garlic clove, finely chopped or grated
  • 15 g finely chopped spring onions greens (+ more to serve)
  • 1 tbsp sesame seeds
  • ½ tsp cayenne pepper
  • ½ tsp black pepper
  • 1 tsp salt
  • lee Kum Kee


  1. In a big bowl, combine the pork mince, ginger, garlic, spring onion, sesame seeds, Cayenne, pepper and salt until the mixture is perfectly combined and sort of sticky.
  2. Take one dumpling wrapper, add a teaspoon of filling, wet the edges of the wrapper with water and fold whichever way you prefer (I made half wonton-style and half potsticker-style).
  3. The wonton fold is the easiest - you just need to fold it in half (creating a half-moon shape), then pull the points together, wet one of them and stick it to the second point.
  4. Repeat until you run out of wrappers.
  5. Get a large pot of water to the boil, then add the dumplings and cook for about 3 minutes (or until the dumplings rise to the surface).
  6. Remove the dumplings from the pot with a slotted spoon.
  7. Distribute the dumplings between two bowls, top with a good drizzle of sesame dressing and chilli oil to taste. Sprinkle chopped spring onion on top and serve immediately.
  8. View the recipe instructions at Cake and Whisky

Contains allergens

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