Pork and Corn Dumplings

Plate of green and white dumplings with a dipping sauce.

5 from 1 vote

You won't find these pork and corn dumplings in any supermarket. They're simple to make, super cute, and filled with corn, pork, and a handful of other ingredients.

Prep Time40

Cook Time10

Total Time50

Course: Side Dish

Cuisine: Asian

Servings: people

Calories: 892kcal

Author: Emily Roz

Ingredients

For The White Dough

300g plain flour
150g water

For The Green Dough

200g plain flour
100g water
2 teaspoon green food colouring

For The Filling

500g pork mince 15% fat
13g fresh ginger, minced
3 garlic cloves, minced
3 spring onions, finely chopped
100g tinned corn kernels
3 tablespoon light soy sauce
2 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar

For The Chilli Dipping Sauce

2 tablespoon light soy sauce
1 tbsp sesame oil
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 tablespoon chilli oil
1 tablespoon sesame seeds
2 tablespoon water

Instructions

Make your dough

To make your white dough, add 300g flour to a large bowl and gently pour in 150ml water. Use chopsticks to stir the flour while you pour in the water. A shaggy dough should form, and at that point, begin kneading for 1 minute. Once a rough dough ball has formed, place it plastic wrap and set aside.
In the same large bowl, add in 200g of flour, 100ml water, and your green food colouring. Once again, stir using chopsticks until a shaggy dough forms, then begin to knead for a minute or so until a rough dough ball forms. Wrap it in clingfilm and set aside.

Make your filling

In another large bowl, combine all of your filling ingredients. Stir with a wooden spoon or chopsticks until everything is well combined. Set it aside. (see notes for a top tip!!).

Roll out your wrappers

Get your white and green doughs and knead them both individually for another 30 seconds. The gluten should have loosened so you’ll get a nice bouncy dough. Roll your white dough into a long sausage (around 12 inches). Next, roll out your green dough into a rectangular shape, the same length as the white dough sausage. Make the height of the green rectangle about 2 inches (so that it will fit around the white sausage).
Place your white sausage dough into the centre of the rectangle, lengthways and wrap up the green dough around the white sausage. Pinch at the tips to seal.
Next up, slice your sausage into 24 pieces.
Roll out each wrapper into a thin circle. Sprinkle some flour between each wrapper to prevent them sticking to each other.

Assemble

Place a spoonful of the filling into the centre of your wrapper. Then, bring up all sides of your wrapper and pinch where the white and green parts of the dough change. You can either pinch with your fingers, or use chopsticks and place them either side of the dumpling and push them in towards each other. You should be left with a pak choi looking dumpling, with green little leaves as the head, and a white body. Repeat this step for all the dumplings.

Cook

Place your dumplings into a metal or bamboo steamer. Steam for 8-10 minutes on low-medium heat. Depending on the size of your steamer, you may have to cook them in two batches.

Make your sauce then serve up and enjoy!

In a small bowl, combine all your sauce ingredients. Give it a taste and season to suit your preferences.
Once your dumplings are cooked, serve them up with your dipping sauce and enjoy!

Notes

Step-by-Step Photos: My recipe post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 8 people.

Top tips:

The flour to water ratio for your dough should be perfect (from my recipe testing). Don't be tempted to add more water. You want quite a dry dough at the start, and once you need it, it will soften up and become bouncy.
When pan-steaming your dumplings, make sure to keep it on low heat. If your pan is bubbling away on high heat, your dumplings will expand, which will then cause them to sag once they've been taken out of the pan.
If you'd like to double check that the dumplings are suitably seasoned for your palate, once you've made the filling, grab a teaspoon of it and fry it in a pan until cooked. Then, taste it. If it's full of flavour and perfectly seasoned for you, then go ahead and wrap your dumplings. If it's lacking sweetness, saltiness, or spice, then go ahead and add it in!

Leftovers:

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: When you want to reheat them, just place them in the microwave with your container lid slightly ajar, for 3 minutes.
Freezing: I would recommend freezing your dumplings before cooking them. But, if you want to freeze them after you've cooked them, that's fine but they might lose a bit of texture.

Nutrition