Pork dumplings with chilli and Pink Lady® apple dipping sauce

Moreish beyond, these crispy pork dumplings are a tasty, textural delight. Dunk them in the chilli and Pink Lady® apple dipping sauce for the best bite.

Cut:
  • Portions: 4–6
  • Prep: 40 minutes
  • cook: 20 minutes

Ingredients

For the pork filling

  • 500 g pork mince
  • 1 large Pink Lady® apple, peeled and grated
  • 1½ C (375 ml) finely shredded Chinese or green cabbage
  • Salt, for sprinkling the cabbage
  • 3 spring onions, finely sliced
  • ¼ C (60 ml) fresh coriander, finely chopped
  • 2 tsp (10 ml) fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 Tbsp (15 ml) soy sauce
  • 1 Tbsp (15 ml) oyster sauce
  • 1 tsp (5 ml) sesame oil
  • 1 tsp (5 ml) rice vinegar
  • 1 tsp (5 ml) finely grated lime zest
  • ½ tsp (2.5 ml) ground white pepper
  • 1 tsp (5 ml) salt
  • 1 Tbsp (15 ml) cornflour

To assemble

  • 30–35 gyoza wrappers
  • Water, for sealing the dumplings
  • 1 Tbsp (15 ml) vegetable oil, for frying each batch
  • ⅓–⅖ C (80–100 ml) water, for steaming each batch

For the chilli and Pink Lady® apple dipping sauce

  • 6 Tbsp (90 ml) soy sauce
  • 2 Tbsp (30 ml) Pink Lady® Apple Juice
  • 2 Tbsp (30 ml) rice vinegar
  • 1 tsp (5 ml) sesame oil
  • 1 tsp (5 ml) honey
  • 1 tsp (5 ml) fresh chilli, finely chopped, or to taste
  • 1 tsp (5 ml) fresh ginger, grated
  • 1 spring onion, finely sliced
  • 1 Tbsp (15 ml) toasted sesame seeds

To serve

  • Extra sliced spring onions
  • Fresh coriander leaves
  • Toasted sesame seeds
  • ½ Pink Lady® apple, finely diced (optional)
  • 1 small red chilli, finely sliced (optional)

Method

For the pork filling:
Grate the Pink Lady® apple and gently squeeze out a bit of the excess juice using your hands or a clean kitchen towel. The apple still needs to retain some moisture. Place the cabbage in a bowl, sprinkle lightly with a little extra salt and leave to stand for 10 minutes. Squeeze out as much excess moisture as possible using your hands or a clean kitchen towel. Combine the pork mince, grated apple, cabbage, spring onions, coriander, ginger, garlic, soy sauce, oyster sauce, sesame oil, rice vinegar, lime zest, white pepper, salt and cornflour in a large mixing bowl. Using clean hands or chopsticks, mix vigorously for 2–3 minutes until the filling becomes slightly sticky. This develops the proteins in the mince, resulting in tender, juicy dumplings.

To assemble:
Place a gyoza wrapper in the palm of your hand and spoon about 1 tablespoon of the pork filling into the centre. Lightly brush the edge of the wrapper with water. Fold into a half-moon shape, pleating one side to create approximately seven neat pleats while pressing firmly to seal. Repeat until all the filling has been used.

To cook the dumplings:
Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Arrange the dumplings flat-side down in a single layer, leaving a little space between each one. Cook for 2–3 minutes, or until the bases are crisp and golden brown. Carefully pour ⅓–⅖ C (80–100 ml) water into the pan and immediately cover with a tight-fitting lid. Steam for 5–6 minutes, or until the water has completely evaporated and the pork is cooked through. Remove the lid and cook for a further 1–2 minutes to crisp the bases again. Transfer to a serving platter and repeat with the remaining dumplings.

For the chilli and Pink Lady® apple dipping sauce:
Whisk together the soy sauce, Pink Lady® Apple Juice, rice vinegar, sesame oil and honey until well combined. Stir in the chilli, ginger and spring onion, then transfer to a serving bowl. Sprinkle over the toasted sesame seeds.

To serve:
Serve the dumplings immediately while hot and crispy with the dipping sauce alongside. Garnish with extra spring onions, fresh coriander, toasted sesame seeds and chopped Pink Lady® apple, if desired.

Serving suggestion: Serve as a sharing starter alongside a crisp Asian-style slaw.