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Brussel sprouts are always lurking at the bottom of the fridge post festive season and are going for dirt cheap in the supermarkets. I finely shred sprouts for these juicy pork dumplings paired with a killer tangy chilli sauce. These are boiled dumplings so no need for any fancy equipment, just a saucepan and slotted spoon is needed to cook them. I make my own wrapper dough for this recipe however you can easily buy dumpling wrappers from your local Asian supermarket if you can’t be arsed!


Prep Time2 hrs

Cook Time15 mins

Course: Appetizer, Main Course

Cuisine: asian, Chinese

Keyword: chinese food, dimsum, dumplings

Servings: 60 dumplings


Dumpling Wrapper Dough

  1. 400 grams plain flour

  2. 200 ml water

  3. 1/2 tsp salt


  1. 1 thumbpiece ginger grated

  2. 1 tsp sesame oil

  3. 1 handful brussel sprouts shredded finely

  4. 1 tsp fish sauce

  5. 1/2 tsp pepper

  6. 3-4 spring onion finely sliced

  7. 1/2 tsp ground coriander

  8. 2 tbsp chicken stock

  9. 500 grams minced pork

Chili Sauce

  1. 6 tbsp Manns Got Munch Chili Garlic Oil Recipe on my website or alternatively use regular chili/garlic oil

  2. 1/4 cup chicken stock

  3. 4 garlic cloves

  4. 1 tbsp fish sauce

  5. 1 tbsp honey

  6. 4 tbsp soy sauce

  7. 1 tsp chili flakes

  8. 1 tbsp rice wine vinegar

  9. 1/4 cup chopped spring onion

  10. 1 tsp Chili paste Or 2 sliced fresh chilis


  1. 1 Handful Basil

  2. 1 Handful Coriander


For the wrapper: In a bowl combine the flour, water and salt. Mix until combined, turn the dough out on a floured surface and knead for around 10 min until smooth. Cover and leave to rest for 15 min. Knead the dough again for a few min, cover and rest for a minimum of 1hr.

Roll the dough out into a long sausage and cut into rounds of around 10-15g per wrapper. On a well floured surface take the pieces of dough and flatten into round discs. To roll out each wrapper, rotate the disc of dough and roll out from the middle to the edges with a floured rolling pin. The wrappers should be thinner around the edges and be a little thicker in the center. Generously flour the wrappers before layering them ontop of eachother as they will easily stick together.

For the filling: In bowl combine all the ingredients and mix with your hands until well combined, chill for 10 min in the fridge.

Meanwhile make the sauce: In a pan fry the garlic, chili paste, chili flakes in the chili oil for a few min until fragrant and the oil is a lovely deep orange/red allow to cool. In a bowl combine fish sauce, soy sauce, chicken stock,honey, rice vinegar, spring onion and the oil from the pan. Season to taste, you may want the sauce a little sweater, a little saltier or sour so play with the flavours!

Fill each wrapper with 1 tsp of the filling, fold the wrappers around the filling and use a little water to seal. There are many folding techniques to make dumplings so use whichever is easiest for you, there are many simple tutorials online. No matter what shape you make, please make sure the dumplings are well sealed, especially because these are for boiling.

Bring a large pan of water to the boil. Boil the dumplings in batches for around 3-4 min until the pork is cooked through. Drain with a slotted spoon and serve with the homemade sauce, a little fresh basil and coriander.


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