How to make Pork and water chestnut dumplings for Chinese New Year

Usher in the Year of the Rooster with these succulent little dumplings

These little dumplings, traditionally eaten with friends and family at Chinese New Year, are first fried then steamed to ensure the delicious filling stays succulent.

Ingredients (makes 50 dumplings)

1 packet of 50 gyoza skins

Small dish of water and cornflour mix

1 teaspoon cornflour

1 tablespoon rapeseed oil

For the filling

300g pork mince

3 garlic cloves, peeled and grated finely

Thumb size piece of ginger, peeled and grated finely

3 spring onions, chopped finely

1 tablespoon chopped chives

5 water chestnuts, from a tin, chopped finely

Large handful of chopped Chinese leaf

1 tablespoon soy sauce

1 tablespoon dried chopped wood ear mushrooms*

I egg

1 teaspoon sesame oil

Beverley Hicks

For the dipping sauce

2-3 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame seeds

1 teaspoon Sriracha hot sauce

1 teaspoon of chopped fresh coriander

1 teaspoon toasted sesame seeds

To serve

Black sesame seeds

Chilli flakes

Lime wedges

Method

Mix all the dipping sauce ingredients together in a bowl, cover and chill in the fridge.

Soak the wood ear mushrooms in warm water until they become soft and flexible, about 15-20 minutes, chop any larger pieces and remove any hard bits. Drain and add to a large mixing bowl with the remaining filling ingredients. Mix together until thoroughly combined.

Dust your work surface with a little cornflour. Place a gyoza wrapper on the palm of your hand and spoon about 1 teaspoon of the filling in the middle. Wet the edge with a little water and cornflour mix, fold over and crimp together forming small pleats to seal the dumpling (see video). Repeat with remaining dumpling wrappers and filling.

Heat 1 tablespoon of rapeseed oil in a frying pan over medium heat. Place 5 to 7 dumplings in the pan and cook until the base is brown and crispy, about 2 minutes per side. Pour 200ml water into the pan and quickly cover with a lid or tin foil and cook until the dumplings are tender and the filling is completely cooked, about 5 minutes. Repeat with the remaining gyoza skins and filling mixture until all is used up.

Serve with the dipping sauce on the side, lime wedges and a sprinkle of sesame seeds and chilli flakes.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

Follow us on Twitter: @ESLifeandStyle

Create a FREE account to continue reading

eros

Registration is a free and easy way to support our journalism.

Join our community where you can: comment on stories; sign up to newsletters; enter competitions and access content on our app.

Your email address

Must be at least 6 characters, include an upper and lower case character and a number

You must be at least 18 years old to create an account

* Required fields

Already have an account? SIGN IN

By clicking Create Account you confirm that your data has been entered correctly and you have read and agree to our Terms of use , Cookie policy and Privacy policy .

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged in