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Pork & Lemongrass Dumplings

These dumplings are a pure celebration of Vietnamese flavours and are so incredibly fragrant – I’m a huge fan! You’ll have loads leftover too, so pop them in your freezer for whenever you’re craving your next dumpling fix.

WATCH THIS RECIPE

Pork & Lemongrass Dumplings

PREP TIME
10 minutes
COOK TIME
25 minutes
SERVES
Makes about 40
Ingredients

300g (10.5 oz) pork mince

1 stalk lemongrass, bruised and finely chopped

1 garlic clove, finely grated

3 tbsp chicken stock

2 tsp fish sauce

1 tsp corn flour (cornstarch)

½ tsp sea salt

¼ tsp sugar

40 wonton wrappers

 

Nuoc cham sauce:

3 tbsp fish sauce

2 tbsp white vinegar

3 tbsp sugar

2 tbsp lime juice

1 long red chilli, finely chopped

2 garlic cloves, finely chopped

Steps
  • Step 1

    For the nuoc cham, whisk together the ingredients and set aside until ready to serve.

  • Step 2

    For the dumpling filling, combine the pork, lemongrass, garlic, chicken stock, fish sauce, corn flour, salt and sugar in a bowl. Mix vigorously until the mixture becomes ‘sticky’.

  • Step 3

    To make the dumplings, place a heaped teaspoon of filling into the centre of a wonton wrapper. Moisten the edges with water and fold the wrapper over the filling to enclose. Press down on the edges to remove any air bubbles and to seal. Place on a tray and repeat with the remaining wrappers and filling. Dumplings can be frozen at this point (boil them from frozen when ready to serve).

  • Step 4

    Cook the dumplings in boiling water for 3-4 minutes or until cooked through. Use a slotted spoon to drain them and place them straight into a serving bowl. Spoon over the nuoc cham dressing and serve.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

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Carolina
January 22, 2024

Amazing simple recipe

This will be my new go to dumpling recipe. Love the filling it was simple but delicious. I loved the addition of the lemongrass. Because of the stock I used it was a little salty so I ended up adding some Turkey to the pork mixture. Is still was very tasty!

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