Pork dumplings

Pork dumplings

Wang mandu

K is for Korean


Quantity Ingredient
1 teaspoon active dry yeast
1 tabalespoon vegetable oil
1/2 teaspoon caster sugar
250g strong white bread flour
1/2 teaspoon sea salt
1 tablespoon sesame oil
1 garlic cloves, finely minced
2.5cm ginger, finely minced
1/2 onion, finely chopped
1 courgette, finely chopped
50g chestnut mushrooms, finely chopped
1 teaspoon sea salt
250g minced pork
2 tablespoons soy sauce, plus extra to serve


  1. Whisk together 125ml warm water, yeast, vegetable oil and sugar in a mixing jug. Sift the flour and salt together in a large bowl.
  2. Pour the yeast mixture over the flour and work together until it forms a stiff dough. Tip onto a work surface and knead for 4–5 minutes, then return to the bowl, cover and leave to rise for 1 hour 30 minutes, until it has doubled in size.
  3. Heat the sesame oil in a large frying pan, and add the garlic, ginger, onion, courgette and mushrooms. Fry on a medium heat for 10 minutes, until softened, then stir through the salt. Tip into a bowl and allow to cool.
  4. Mix the pork into the cooked vegetables along with the soy sauce, and fry off a small portion in a pan to check the seasoning. Adjust according to taste and set aside.
  5. Punch down the dough, knead it briefly, then return it to the bowl to rest for a further 15 minutes.
  6. Divide the dough into 8 portions and roll each of these into a flat round, around 11cm in diameter. Place a tablespoon of pork filling in the centre, then twist up the tops together tightly, using a little water to seal. Place on a piece of baking (parchment) paper, and continue until all 8 dumplings are made up, each on a piece of paper.
  7. Fill a saucepan with a depth of 5–7.5cm water and bring to the boil. Place a steamer basket over the top. Arrange the dumplings inside, cover, and steam for 15 minutes.
  8. Serve hot, with good-quality soy sauce on the side.
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