Pork & Bok Choy Dumplings with Orange Teriyaki Sauce

  • PorkandBokChoy-Wontons1
  • PorkandBokChoy-Wontons2
  • PorkandBokChoy-Wontons3
  • PorkandBokChoy-Wontons4
  • PorkandBokChoy-Wontons5
  • PorkandBokChoy-Wontons6
  • PorkandBokChoy-Wontons7

For the sauce, combine soy sauce, sesame oil, orange juice, rice wine vinegar, brown sugar, sugar, garlic and ginger into a small saucepan on medium heat until the sugardissolves. 

In a small bowl add cornflour and water and mix together. Add this mix along with the orange zest then remove from heat.
For the dumplings, finely chop bok choy, shiitake mushrooms, chives and carrots and place it all into a large bowl. Remember, it all has to fit into the wrappers so it has to be very small pieces. Add grated garlic, ginger and orange zest into the chopped vegetables. 
Warm sesame oil and vegetable oil over medium heat in a large pot and add mince pork. Let cook for 5 minutes until cooked thoroughly and slightly browned. 
Add vegetable mixture, soy sauce and stir to soften for no more than 5 minutes. The veggies should only just be cooked as they will also cook in the steamer.
Once the mixture is cooked you’ll need to assemble the dumplings. Fill a small bowl with water and keep it near you. Take a wrapper and place a small teaspoon of mixture in the centre. Dip your finger in the water and wet the edges of the wrapper. Match the two opposite corners together and pinch them together. Do the same with the remaining corners and pinch all edges in together. 
Bring a pot of water to the boil. Line a bamboo steamer with grease proof paper or the special steamer liners. When there is sufficient steam generated, place as many dumplings as you can fit without touching one another. Cook for 5-8 minutes and serve warm with the delicious Orange Teriyake dipping sauce.  
Recipe and photography by Emily Fitzgerald of Adeline and Lumiere
Homewares from House, Barkly Square
Ambrosia Koko Bowls
Marie Claire Paddle Board