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Pesto Pork Dumplings

Mari Jasmine

Your usual pork dumplings brightened up with pesto.



  • 20 gyoza wrappers
  • 1 1/2 cup basil
  • 1/2 cup shitake mushrooms
  • 3 teaspoons pine nuts
  • 1 clove garlic
  • 1 cup pork mince
  • Salt
  • Pepper
  • Olive oil
  • Sesame oil

Let's get Cooking...

  1. In a food processor, blend the basil, pine nuts, and garlic until fine. Add mushrooms and pulse until you have a rough crumb.
  2. In a bow, mix the pork mince with the basil mixture, sesame oil, salt and pepper.
  3. Scoop a heaped teaspoon of the filling into the middle of the dumpling wrappers
  4. Gently wet one half of the wrappers edge, and fold in two to make a half circle.
  5. Fold pleats along on side of the wrapper, and press into the other side.
  6. Heat a pan with some olive oil and fry the gyoza for a couple of minutes, or until the bottoms have blistered a golden brown.
  7. Add half a cup of water to the pan and cover until the water has evaporated
  8. Serve with soy sauce, rice vinegar, and chili oil.