I added some sweetcorn in the pork filling to balance out the taste and also to top the dumplings with a bit crunchiness, this is totally optional though ;)
Ingredients you will need
200g dumpling wrappers* (homemade wrapper recipe here)
250g minced pork
50g cooked sweetcorn
15g ginger, peeled and minced
3 spring onion, finely chopped
sesame oil and soy sauce, to serve
spring onion and chilli, to garnish (optional)
Seasonings for minced pork
1 tbsp light soy sauce
1/2 tsp pepper
1/2 tsp ground turmeric
1 tsp salt
1 tbsp cornstarch/potato starch
1 tbsp sesame oil
bamboo steamer/a heatproof dish with steamer rack
*Note: I made the yellow wrappers by adding 1/2 tsp ground turmeric in the dough.
Season the pork, then mix in the ginger, sweetcorn and spring onion in a mixing bowl, knead to combine well.
Place a dumpling wrapper on your palm and add 1 tsp of filling in the centre of the wrapper.
Dip a finger in water and gently wet the edge of the wrapper.
Fold the wrapper in half, then pitch to seal.
Pull the dumpling corners toward each other and slightly overlap them, pitch the tips to seal.
Repeat with the rest of the filling and wrappers.
Bring water to boil in a wok/large saucepan over high heat.
Line a parchment paper on the bamboo steamer, you can also cut out some holes on the paper for better air circulation if you are using double decker steamer.
Place the dumplings in the steamer and steam for 10 mins over high heat with lid on until they are fully cooked.