Steamed Classic Pork Dumpling with Spring Onions

by Jan Robin Ektvedt
30 min
Steamed Classic Pork Dumpling with Spring Onions


  • 33 1/3 g shrimps
  • 1/5 x cabbage
  • 100 g pork mince
  • 1 tsp salt
  • 1/2 tsp ginger
  • 1 clove garlic
  • 1 x red chili
  • 2/3 dl oyster sauce
  • 50 g spring onion
  • 8 x dumpling sheets


  1. Coarsely chop prawns and scallions. Mix it with the pork and salt to a bowl.
  2. Peel the ginger and chop it into coarse pieces. Do the same with the garlic and chili, run them together in a blender together with the oyster sauce. Add this to the meat mixture.
  3. Add this into the meat mixture.
  4. Mince the spring onion and mix it with the other ingrediens.
  5. Pack the mixture to the dumpling sheets with a classic fan shape. Steam in a bamboo basket for 4-6 minutes until they are firm in consistency. Almost all dippers work for this classic dumpling. Can also be prepared as gyoza, fried, or hanetzuka.