Pork & Spring Onion Wontons


For the dumplings:
300g free range minced pork
4 spring onions, chopped
2 garlic cloves, minced
¼ cup bamboo shoots, chopped
2 tsp. rice wine
¼ tsp. ground white pepper
¾ tsp. sesame oil
30 fresh wonton wrappers

For the dipping sauce:
½ tbsp. finely chopped fresh ginger
¼ cup light soy sauce
1 ½ tbsp. white wine vinegar
3 tsp. white sugar


Combine pork, spring onion, bamboo shoots, rice wine, white pepper and sesame oil in a large bowl and make sure ingredients are well mixed. A small amount of salt can be added if desired.

Place one tablespoon of the mix in the middle of a wonton wrapper. Apply a little water to the edges of the wrapper, and fold one corner over diagonally to make a triangle. Bring the two furthest corners of your triangle together and press firmly to join and seal. Continue preparing dumplings until pork mixture is used up.

Line the base of your Davis & Waddell bamboo steamer with a piece of baking paper and place dumplings in basket. Add water to a wok until it is approximately one quarter filled, and bring to a boil over high heat. Place steamer in wok over the water, ensuring that the water level is below the base of the steamer so that it doesn’t touch the boiling water. Steam dumplings for around 15-20 minutes or until soft and cooked right through. Meanwhile mix ginger, soy sauce, vinegar and sugar in a bowl until sugar is dissolved. Serve with your dumplings.


Pork can be substituted for beef depending on personal preference. Dumplings pair well with steamed fresh bok choi.