Bamboo steamed pork and ginger dumplings

Caroline McCann's pork and ginger dumplings are fun to make and packed with delicious zesty flavours
Bamboo steamed pork and ginger dumplings
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 1 tbsp unsalted butter
  • 1 shallot, finely chopped
  • 1 carrot, finely diced
  • 2.5cm piece fresh ginger, finely chopped
  • 450 g minced pork
  • 2 tbsp soy sauce
  • 1 tsp mirin
  • ½ tsp hoi sin sauce
  • 1 tsp coriander leaves, finely chopped
  • 20 dumpling wrappers
  • salt, and freshly ground black pepper

Tips and Suggestions

Mirin is a very sweet rice wine used for culinary purposes only. It adds a rich mellow flavour to marinades, sauces and cooked dishes. You can buy it in good health food shops, large supermarkets or shops selling Japanese ingredients.


1. Melt the butter in a frying pan over medium heat. Add the shallot, carrot and ginger and allow to sweat for a minute. Add the pork and fry for 5-7 minutes until all the liquid has evaporated and the pork is golden brown.

2. Deglaze the pan by stirring in the soy sauce and mirin, scraping up any sediment.

3. Add the hoi sin sauce and the coriander. Season to taste with salt and pepper. Let the mixture cool for 5 minutes.

4. In the meantime, place a bamboo steamer over a pan of boiling water. Put a piece of baking parchment in the base of each layer of the steamer.

5. Place half a teaspoon of the pork mixture in the middle of a dumpling wrapper. Brush the edges of the wrapper with water. Fold the wrapper in half, pressing the edges together. Seal the edges firmly by pressing with the back of a fork.

6. Place the dumplings on the paper in the steamer and cook for 4 minutes until translucent.

7. Serve with the dipping sauce.

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