This quick-and-easy recipe makes about 10 delicious pork dumplings, served in a fragrant mushroom broth that'll nourish both your body and soul.






Skill level

Average: 3.5 (52 votes)


  • 10 g wood-ear mushrooms (see Note), soaked in hot water for 10 minutes
  • 800 ml chicken stock
  • 1½ tbsp finely shredded ginger
  • 1 long red chilli, thinly sliced, plus extra to serve
  • 4 spring onions, white part only, sliced (use green part in dumplings)
  • 1 tbsp light soy sauce
  • 2 tsp black vinegar (see Note)
  • salt and white pepper


  • 100 g pork mince
  • 2 tsp finely grated ginger
  • 1 tbsp finely chopped spring onion, green part only
  • 1 tsp sesame oil
  • 1 tsp black vinegar
  • 1 tsp soy sauce
  • 10 gow gee wrappers

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Finely chop enough of the mushrooms to measure 1 tbsp and set aside. Slice the remainder into small pieces. Combine the mushrooms, stock, ginger, chilli, spring onion, soy sauce and vinegar. Bring to the boil, reduce the heat and simmer for 15 minutes. Season to taste and adjust seasoning with more soy sauce or vinegar if necessary.

Meanwhile, for the dumplings, combine all the ingredients and the reserved mushrooms in a bowl and season to taste. Spoon 2 tsp of filling into the centre of each wrapper and moisten one edge with water. Fold in half to seal. Line a steamer with baking paper and steam dumplings for 5 minutes.

Strain the soup into bowls and divide the dumplings among them. Finely slice the remaining green part of the spring onion and scatter over the top.


• Dried wood-ear mushrooms are also called black fungus and are available from Asian food stores. If unavailable, substitute dried shiitake.
• Chinese black vinegar (chikang vinegar) is a dark, caramel-flavoured vinegar available from Asian grocers and some supermarkets. In a pinch, substitute malt vinegar.


Photography by Benito Martin. Styling by Lynsey Fryers.

Gordon Ramsay pasta bowl from Royal Doulton. Chinese spoon from The Chef and The Cook.