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Miso Broth with Pork Dumplings Recipe

Miso Broth With Pork Dumplings

Image: Raquel Neofit

I love pork in a dumpling or gyoza; the fat content of really good-quality pork makes for a deliciously moist dumpling and keeps them from drying out.

Makes: 12–14



  • 250g pork mince
  • 4 spring onions, sliced
  • ½ bunch coriander, chopped
  • 4 cloves garlic, chopped
  • 1 tbsp grated ginger
  • 1 long red chilli, chopped
  • Sesame oil
  • 2 tbsp tamari
  • 14 dumpling wrappers
  • Boiling water
  • 500mL bone broth
  • 2 tbsp miso
  • Sliced spring onion, chilli & coriander to serve
  1. Combine mince, spring onions, coriander, garlic, ginger, chilli, sesame oil and tamari in a bowl and mix to combine.
  2. Place a tbsp of mixture in each wrapper, fold over and press to seal.
  3. Heat a frying pan over low heat, add a tbsp olive oil and add dumplings. Fry until golden, then add about 1 cm of hot water to the pan, cover and cook until the water has evaporated.
  4. Remove lid and cook for about 1 min more.
  5. Heat the bone broth and stir in miso. Divide between 2 bowls, add dumplings and garnish with spring onion, chilli and coriander.
  6. Tip: If pork isn’t your thing swap it out for chicken mince and add a little more liquid like chicken stock or your favourite Asian sauce to stop them from drying out.


Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.