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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sauté ginger, chillies, onion and spring onion in oil until fragrant.
Add spices, then tomatoes and cook down until softened.
Add water and simmer until slightly thickened.
Stir in peanuts, sesame, coriander and miso.
Blend until smooth, strain and finish with lemon juice.
Combine pork, vegetables, aromatics, sauces and spices.
Pour hot oil over and mix well. Rest for 1 hour.
Roll wrappers if making fresh, fill with 1 tbsp mixture, pleat and seal.
Line the steamer with parchment.
Steam 10–12 minutes on medium heat until glossy and cooked through.
Finish with coriander and spring onion. Serve hot with the sauces.
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For the sauce, use 4–5 green chillies, 2–3 spring onions, 2–3 tomatoes and 1–2 cups water depending on heat and thickness.
Can I use a different meat for the filling?
Yes, you can substitute pork with chicken or beef mince.
How can I make the dumplings spicier?
Increase the number of green chillies in the sauce or add more paprika to the filling.
Can I freeze the dumplings?
Yes, you can freeze them before steaming. Just steam them directly from frozen, adding a few extra minutes to the cooking time.
What can I use instead of miso paste?
You can use soy sauce or a bit of tahini for a different flavor profile.
How do I know when the dumplings are cooked?
The dumplings will appear glossy and the filling should be firm and cooked through.
