Emma Chen’s pork dumplings

Emma Chen's pork dumplings

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  • makes 12
  • Easy
  • 20 minutes
  • 15 minutes
  • Chinese beer


  • For the dough
  • 240 g cake flour
  • 250 ml water
  • For the filling
  • 1/2 Chinese cabbage
  • 250 g pork mince (not too lean)
  • 1 spring onion, chopped
  • 2 T soya sauce
  • sea salt and freshly ground black pepper
  • 1 T sesame oil

Cooking Instructions

To make the dough:

Mix the flour and water until smooth, then set aside to rest.

To make the filling: Blanch the cabbage in a little hot water. Squeeze (retaining the juice) then chop into fine pieces and place in a large bowl. Add the pork, spring onion, soy sauce, salt, pepper, sesame oil and cabbage juice. Mix well.

Break the dough into small pieces, roll into discs (about 7cm in diameter), and place a spoonful of filling on the centre of each. Close into half-moon shapes, then steam or pan-fry.

Cook’s tip: Serve these dumplings with rice vinegar, soy sauce and a clove or two of raw garlic.


Emma Chen is the owner of The Red Chamber in Hyde Park, Johannesburg. Shop 68 Hyde Park Shopping Centre, Jan Smuts Avenue, Hyde Park, Johannesburg North. Contact: 011 325 6048; Email: emma@redchamber.co.za

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