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Pork, chive and spinach moon dumplings

  • 0:30 Prep
  • 0:15 Cook


  • 200g pork mince
  • 2 green onions, finely chopped
  • 2cm piece fresh ginger, peeled, finely grated
  • 2 tablespoons fresh garlic chives, finely chopped (see notes)
  • 25g baby spinach, finely shredded
  • 24 gow gee wrappers
  • 2 tablespoons peanut oil
  • Fresh coriander, to serve

Sesame soy dipping sauce

  • 1/4 cup light soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon caster sugar
  • 1 teaspoon chilli flakes


  • 1
    Make Sesame Soy Dipping Sauce; Combine all ingredients in a small bowl. Stir until sugar dissolves.
  • 2
    Combine pork, onion, ginger, chives and spinach in a bowl. Add 1 1/2 tablespoons of dipping sauce. Stir to combine.
  • 3
    Place 1 wrapper on a flat surface. Place 1 heaped teaspoon of pork mixture into centre. Brush edge with water. Fold in half to enclose filling. Press edges to seal. Pleat. Repeat with remaining wrappers and mixture to make 24 dumplings (see notes).
  • 4
    Heat 1/2 the oil in a non-stick frying pan over medium-high heat. Add half the dumplings. Cook for 2 minutes or until golden. Reduce heat to medium. Add 1/3 cup water to pan. Cover with a lid. Cook for a further 3 minutes or until dumplings are cooked through and liquid has evaporated. Transfer to a plate. Cover with foil to keep warm. Repeat process with remaining oil, dumplings and another 1/3 cup water. Serve immediately with remaining dipping sauce and coriander.

Source: taste.com.au


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