• Recipe and styling by Sarah Dall

    Photograph by Donna Lewis

    Asian dipping sauce

    Makes 250ml (1 cup)

    15 mins


    125ml (½ cup) water

    45ml (3 tbsp) fish sauce

    45ml (3 tbsp) rice vinegar

    30ml (2 tbsp) sugar

    2 garlic cloves, peeled and finely crushed

    1 fresh red chilli, finely sliced

    1 spring onion, finely sliced

    20ml (4 tsp) lime juice


    1 Place the water, fish sauce, rice vinegar and sugar in a small pot over medium-high heat. Stir continuously until just before boiling point. Remove from heat and set aside to cool completely.

    2 Stir in the garlic, chilli, spring onion and lime juice. Cover and refrigerate until needed.

    Steamed pork dumplings with Asian dipping sauce

    Serves: 24
    Cooking Time: 1 hr


    • 250g ground pork mince
    • ½ baby cabbage, finely sliced
    • 10ml (2 tsp) hoisin sauce
    • 5ml (1 tsp) soya sauce
    • 1 lemongrass stick, finely chopped
    • 1 garlic clove, peeled and crushed
    • 15ml (1 tbsp) sesame oil
    • 24 frozen dumpling wrappers, defrosted
    • 50g cornflour, to dust
    • 100ml cold water, to assemble
    • Asian dipping sauce, to serve (recipe above)



    Line a baking tray with baking paper.


    Mix together the pork mince, cabbage, hoisin, soya, lemongrass, garlic and sesame oil.


    Cover the dumpling wrappers with a damp cloth to stop them from drying out. Lightly dust your surface with a little cornflour and place a few dumpling wrappers on the dusted surface. Place 15ml (1 tbsp) filling in the centre of each wrapper. Brush the edges with a little water, and pinch/pleat the wrapper around the edges. Bring the ends together and pinch to seal. Place on the baking tray and repeat this process until all the dumplings are made.


    To steam the dumplings, line a basket steamer with baking paper and place the steamer over a pot of boiling water. When steam starts appearing from the basket, remove from heat. Place your dumplings in the basket, making sure they don’t touch each other. Cover and steam, 5 – 7 minutes. Remove from the steamer and enjoy immediately with Asian dipping sauce.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com