Recipe - Pork and water chestnut dumplings

Pork and water chestnut dumplings by Foodland Recipe Kitchen

Preparation Time: 40 mins
Cooking Time: 8 mins
Serves: 4


  • 250g pork mince
  • 2 garlic cloves, crushed
  • 2 spring onions, finely sliced
  • 2 tbsp finely grated fresh ginger
  • 1 tbsp oyster sauce
  • ½ cup sliced water chestnuts, finely chopped
  • Sea salt flakes
  • 1 pkt Gow Gee wrappers (purchased)
  • 1 tbsp olive oil
  • ¾ cup water
  • Black sesame seeds, coriander leaves to garnish
  • 1/4 cup sweet chilli sauce
  • 1/4 cup black vinegar
  • Squeeze of lime juice


  • Large bowl
  • Tray lined with baking paper
  • Non-stick pan with lid


  1. Place the pork, garlic, spring onion, ginger, oyster sauce, water chestnuts and salt in a bowl and mix to combine.
  2. Lay out the gow gee wrappers on a clean surface and brush the edges with a little water. Place 1 teaspoon of pork mixture in the centre of each wrapper and bring the edges together to seal.
  3. Freeze the prepared dumplings on a tray lined with baking paper, when frozen store in snap lock bags in freezer till ready to use.
  4. To cook the dumplings – heat a little oil in a non stick pan. Add the dumplings, sitting on flat side and cook for 3-4 minutes until base is golden coloured.
  5. Pour in water and place lid on pan and cook a further 4 minutes. Remove lid and continue to cook till water has evaporated.
  6. Place dumplings on a serving plate, sprinkle with black sesame seeds and coriander leaves.
  7. To make dipping sauce, mix together 1/4 cup sweet chilli sauce, 1/4 cup black vinegar and a squeeze of lime juice.