For those of you who watch my YouTube channel regularly you’ll know I love all things spicy and all things dumpling! So it’ll come as no surprise that these spicy pork dumplings are my not-so-secret obsession. They are so good, I could almost all 60 in one sitting. Almost!
60 round gyoza wrappers
Filling:
50g bean shoots
80g bean thread noodles
300g pork mince
1 cup kimchi, finely chopped
50g firm tofu
1 cup sliced spring onion (green part only)
1 tbsp finely grated ginger
3 garlic cloves, finely grated
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
1 tsp sea salt
1 tsp chilli powder (optional)
Dipping sauce:
¼ cup soy sauce
1 tbsp white vinegar
½ tsp chilli powder (optional)
Blanch the bean shoots in boiling water for 1 minute. Drain and finely chop. Place the blanched bean shoots in a large bowl.
Soak the noodles in hot water for 2 minutes or until just softened. Drain, cool and then roughly chop. Add these to the bean shoots. Then add the remaining filling ingredients. Mix well.
To make the dumplings, place a tablespoon into the centre of a dumpling wrapper. Moisten the edges with a little water. Fold and enclose the filling. Then fold into a tortellini shape. Continue with remaining filling and wrappers.
Steam the dumplings in a steamer lined with baking paper for 12 minutes.
For the dipping sauce, combine the ingredients.
Serve the dumplings with the dipping sauce.
