These dumplings are a pure celebration of Vietnamese flavours and are so incredibly fragrant – I’m a huge fan! You’ll have loads leftover too, so pop them in your freezer for whenever you’re craving your next dumpling fix.
Pork & Lemongrass Dumplings
300g (10.5 oz) pork mince
1 stalk lemongrass, bruised and finely chopped
1 garlic clove, finely grated
3 tbsp chicken stock
2 tsp fish sauce
1 tsp corn flour (cornstarch)
½ tsp sea salt
¼ tsp sugar
40 wonton wrappers
Nuoc cham sauce:
3 tbsp fish sauce
2 tbsp white vinegar
3 tbsp sugar
2 tbsp lime juice
1 long red chilli, finely chopped
2 garlic cloves, finely chopped
- For the nuoc cham, whisk together the ingredients and set aside until ready to serve.
- For the dumpling filling, combine the pork, lemongrass, garlic, chicken stock, fish sauce, corn flour, salt and sugar in a bowl. Mix vigorously until the mixture becomes ‘sticky’.
- To make the dumplings, place a heaped teaspoon of filling into the centre of a wonton wrapper. Moisten the edges with water and fold the wrapper over the filling to enclose. Press down on the edges to remove any air bubbles and to seal. Place on a tray and repeat with the remaining wrappers and filling. Dumplings can be frozen at this point (boil them from frozen when ready to serve).
- Cook the dumplings in boiling water for 3-4 minutes or until cooked through. Use a slotted spoon to drain them and place them straight into a serving bowl. Spoon over the nuoc cham dressing and serve.
