Pork & Cabbage Dumplings served alongside Szechuan Stir Fried Green Beans with Minced Pork


This is a heavenly combination of delicate texture alongside kicks of spice. This duo is our favourite thing to order in M&L Chinese off O'Connell Street.  (Sponsored by Bord Bia

Serves 2-3

Pork & Cabbage Dumplings


Pack of dumpling wrappers (20)

225g Chinese cabbage (or pak choi)

200g minced pork 

1tbsp grated ginger

1tbsp light soy sauce

1tbsp shaoxing wine or dry sherry

1tbsp sesame oil

½ egg, beaten

55g finely chopped spring onions

A little oil to cook


Dipping sauce

2tbsp light soy sauce

2tbsp chinkiang (black rice) vinegar (or balsamic if you cannot get)

1tbsp chilli oil

1tsp sugar

1tsp grated ginger



- Finely chop the cabbage using a food processor. Put in a sieve over the sink, sprinkle with salt (about ¼tsp), and leave to drain for at least 20 minutes.

- Put the pork in a bowl and stir in the ginger, soy sauce, wine, sesame oil and egg until well combined. Squeeze out the cabbage thoroughly and add to the bowl along with the chopped spring onion. Mix thoroughly. Heat a little oil in a small frying pan and fry a pinch of the mixture (until it's cooked through, should take 2-3mins) to check the seasoning – add salt if necessary. At this point you can leave the filling (uncooked) to sit and maximise flavour.

- To shape the dumplings, hold one dumpling wrapper in a lightly floured hand and put a heaped teaspoon of filling (avoiding too much liquid) in the middle. Make a pleat at two o’clock, as you look at the dumpling, and then bring the opposite side over to the pleat and pinch the two together. Continue in this way down the length of the dumpling until it is well sealed. Put on a floured tray and repeat with the other dumplings, covering each tray with a damp cloth once it’s finished.

- Bring a large pan of water to the boil. Add a batch of dumplings (just enough to cover the base of the pan), stir once and leave until they rise to the top. Cook for six minutes more, then lift out with a slotted spoon and either keep warm, or (and preferably) serve immediately. While they’re cooking, whisk together all the ingredients for the dipping sauce.


Szechuan Stir Fried Green Beans with Minced Pork



300g green beans 

220g pork mince 

1/2 small onion, finely chopped 

2 cloves of finely chopped garlic 

2 tsp ginger, finely chopped 

2 1/2 tbsp peanut oil 



1 tbsp dark soy sauce 

1 tbsp Chinese cooking wine 

1 tsp sugar

1 1/2 tsp + Chilli Garlic Sauce 



- Mix Sauce ingredients in a bowl & set aside. 

- Trim the tough end of the beans, then chop into 2cm pieces.

- Charred Beans: Heat 1 1/2 tbsp oil in a heavy based skillet over high heat until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.

- Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.

- Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add the sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.

- Serve over rice. Garnish with slices of large red chilli (optional). To eat, mix the pork into the rice then eat it with a spoon - forget chopsticks for this one.

RecipesJames KavanaghSavoury