Pork Dumplings in Peanut and Chilli Sauce

Cook time 2 hours
Servings 40 dumplings


1 ½ tsp cornflour mixed with 1 tablespoon of water

4 spring onions, white part finely chopped, pale green part julienned to serve 

350g pork mince

1 x 3cm piece of ginger, finely chopped

1 egg, whisked

3 tbsp soy sauce

40 wonton skins (wrappers)

For the peanut sauce

3 tbsp smooth peanut butter

120ml cold water

1 tbsp black vinegar

1 tbsp sesame oil

1 clove garlic, minced

To serve

1 Lebanese cucumber, julienned

1 tsp Sichuan pepper, toasted and crushed

Chilli oil, to taste

Pork Dumplings in Peanut and Chilli Sauce


Place the finely chopped spring onion into a bowl along with the pork, the cornflour paste, ginger, egg and 1½ tablespoons of soy. Mix until a sticky paste-like mixture forms. Line a tray with baking paper. Place a wonton wrapper on a clean work surface and add 1 teaspoon of the mince mixture. Brush the edges with a little water. Bring the opposite corners together and press to seal. Now lightly press around the filling to release any air bubbles and form a triangle parcel. Wrap the triangle around your thumb, bringing two of the three corners together. Brush one corner with a little water and press to stick together. Place on the tray and cover with a damp cloth to ensure it does not dry out. Repeat this process with the remaining wrappers and mince mixture.

To make the peanut sauce, whisk all of the ingredients together.

Bring a large pot of water to a gentle boil.

Cook the dumplings in two batches for 4-5 minutes or until they begin to come to the surface. Drain and place in serving bowls. Drizzle with a generous amount of peanut sauce and a small drizzle of chilli oil (or a little more if you like it extra hot). Sprinkle over Sichuan pepper and garnish with the remaining spring onion and cucumber.