Tips and Tricks Tuesday: Left-over Roast Pork Dumplings

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The feast was wonderful, the juicy roast pork the hero of the meal. The next day, the roast pork sandwiches for lunch are delicious. Later that night, the roast pork another run, making some fresh gravy and polishing off the leftover roast veggies. If you’re anything like me, the next day – you stand at the fridge – just staring at the leftover pork roast – enough is enough – time for something different.

So this year, I got a little creative with the leftover pork roast and I’ve make some delicious oriental dumplings. I thought I’d share my recipe to use left over pork roast with you all too!


Leftover pork roast
1 Wombok
1.5 Onions
2 teaspoons crushed Ginger
2 cloves Garlic crushed
Peanut Oil
2 teaspoons Sesame oil
3 Tablespoons Soy sauce
Wonton wrappers

We had a *lot* of leftover roast pork, like almost 1 kg, to get through. If you have less, you can just adjust the above quantities.


1. Finely dice the roast pork (like mince), Wombok, garlic, ginger, and onion. I used a stick blender attachment to finely dice the roast pork.



2. Heat the peanut oil and brown the onion, ginger and garlic. Add the Wombok and 1/4 cup of water and cook for three minutes (until the cabbage wilts. Take off the heat and stir in the roast pork, sesame oil and soy sauce.


3. Place 1 wrapper on a clean work surface. Place 2 teaspoonfuls of pork mixture in the centre of the wrapper. Brush edges with water. Fold over to enclose filling. Pinch edges together. Place on a tray lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.

4. Cooking the dumplings: Heat the peanut oil in a non-stick frying pan over high heat. Cook until the bases are golden. Add 1 cup hot water (watch out it’ll spit!) and cook covered, for 3 minutes. Transfer to a serving platter. Cover to keep warm. Repeat with remaining oil, gyoza and water. Serve with chilli sauce or soy sauce.


Super easy, super delicious, and something a bit different for your leftovers!

I was totally surprised at how easy it was to cook the gyoza. Technically the filling is already cooked, so you are really only warming the filling and cooking the wrapper. They look delicious with their golden brown bases and shiny white tops – and they taste even better. It was easy to do all the prep work beforehand – wrap them up and leave them on a flat baking tray, throwing them on just before serving.

Have you got a create ‘leftovers’ recipe? I’d love to hear it!

Image credit for the cooking dumplings: I got a little caught up in dodging the spitting frypan and then serving them…and then eating them!

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