Aromatic Perilla Leaf Dumplings with Pork and Tofu
A nutritious dish made with minced pork and tofu, wrapped and steamed in perilla leaves.
This recipe features delicious dumplings made by mixing minced pork, crumbled tofu, and finely chopped perilla leaves for the filling, then wrapping it all in fragrant perilla leaves and steaming. It’s a healthy and light dish with a clean, savory flavor, perfect for a simple yet satisfying meal. The subtle aroma of the perilla leaves complements the rich filling without being greasy.
Dumpling Filling Ingredients
- 300g minced pork
- 1 block of tofu (approx. 300-400g)
- 1/2 bunch of chives (approx. 100g)
Seasonings and Flavor Enhancers
- 2 Tbsp cooking oil
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp chicken stock (or 2 Tbsp water)
- 1 tsp black pepper powder
- 1 Tbsp cooking wine (mirin or rice wine)
- 1/4 leek (both white and green parts, finely chopped)
- 2 Tbsp cooking oil
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp chicken stock (or 2 Tbsp water)
- 1 tsp black pepper powder
- 1 Tbsp cooking wine (mirin or rice wine)
- 1/4 leek (both white and green parts, finely chopped)
Cooking Instructions
Step 1
Prepare the dumpling filling ingredients. First, place the 300g of minced pork in a bowl. For the block of tofu, crumble it using the back of a knife or squeeze out excess water thoroughly using a clean cloth before adding. This helps prevent the filling from becoming too watery and results in a chewier texture.
Step 2
Wash the 1/2 bunch of chives, pat them dry, and then finely chop them into about 0.5cm pieces. Add the chopped chives to the bowl with the minced pork.
Step 3
Heat 2 tablespoons of cooking oil in a pan over medium-low heat. Add the finely chopped leek (both white and green parts) and slowly sauté until fragrant, creating ‘leek oil’. This step significantly enhances the flavor of the dumpling filling. Once the leek oil is fragrant and slightly golden, turn off the heat.
Step 4
Spoon about 2 tablespoons of the prepared leek oil into the bowl with the dumpling filling ingredients. The remaining leek oil can be left in the pan.
Step 5
Now, add all the seasoning ingredients to the bowl. This includes 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of chicken stock (or 2 tablespoons of water as a substitute), 1 tablespoon of cooking wine, and 1 teaspoon of black pepper powder. Chicken stock adds umami, but water can be used if unavailable.
Step 6
Mix all the prepared ingredients thoroughly with your hands. Knead the mixture in one direction for about 2-3 minutes. This process helps the pork, tofu, and chives combine well and develop a sticky, cohesive texture, making the filling firm and easy to handle. Ensuring the mixture is cohesive is key.
Step 7
Wash the perilla leaves and dry them completely. If necessary, trim the tough stem ends. Lay a perilla leaf flat and place an appropriate amount of filling (about 1-2 tablespoons) onto the wider part of the leaf.
Step 8
Carefully wrap the perilla leaf around the filling. Fold the bottom of the leaf over the filling, then fold in the sides, and finally roll it up tightly to create a neat perilla leaf dumpling. Ensure it’s wrapped securely so the filling doesn’t come out during steaming.
Step 9
Place the wrapped perilla leaf dumplings in a steamer basket, making sure they don’t overlap. Leave some space between each dumpling for even cooking.
Step 10
Cover the steamer with a lid and steam over high heat for about 10 minutes. Steam until the filling is fully cooked and the perilla leaves are tender. The steaming time may vary slightly depending on the size of the dumplings and the steamer.
Step 11
After 10 minutes, turn off the heat and let the dumplings rest in the closed steamer for another 3 minutes. This ‘resting’ or ‘tempering’ period allows the moisture to redistribute within the dumplings, ensuring a tender and juicy filling. Your delicious Perilla Leaf Dumplings with Pork and Tofu are now ready! Enjoy them while they are warm.
