Chinese Pork Dumpling Style Quesadillas
with Chips and Sweet Chilli Sauce
- Milk
- Cereals containing gluten
- Molluscs
- Soya
- Wheat
Bringing together Mexican quesadillas and Chinese pork dumplings (jiaozi), this dish is a showcase of fusion flavours. Stuffed inside tortillas is a classic jiaozi inspired filling - spiced pork mince, carrot and cabbage - that's paired with cheese for the signature quesadilla ooziness.
Ingredients
450 grams
Potatoes
1 unit(s)
Carrot
3 unit(s)
Garlic Clove
40 grams
Mature Cheddar Cheese
(Contains: Milk)
240 grams
British Pork Mince
150 grams
Shredded Savoy Cabbage
1 sachet(s)
Oyster Sauce
(Contains: Cereals containing gluten, Molluscs, Soya, Wheat)
15 grams
Ginger Puree
10 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya, Wheat)
6 unit(s)
Plain Taco Tortillas
(Contains: Cereals containing gluten, Wheat)
48 grams
Sweet Chilli Sauce
Not included in your delivery
½ tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, trim the carrot, then coarsely grate (no need to peel).
Peel and grate the garlic (or use a garlic press).
Grate the cheese.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. Once browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Next, stir in the carrot and cabbage. Fry until softened, 4-5 mins. Add a drizzle of oil if needed.
Add the garlic and ginger puree. Stir-fry for 1 min.
Add the oyster sauce, soy sauce, sugar and water for the sauce (see pantry for both amounts) to the pork mince. Bring to the boil, then simmer for 1-2 mins.
Lay the tortillas (3 per person) onto a lightly oiled baking tray and spoon the pork mince onto one half of each one. Top with the cheese.
Fold the other side over to make a semi-circle. Press down to keep together.
Rub a little oil over the top of each quesadilla, then bake on the top shelf of your oven until golden, 8-12 mins.
Share the quesadillas between your plates and serve with the chips on the side.
Pour the sweet chilli sauce into a dipping bowl for the quesadillas.
Finish with some mayonnaise (see pantry for amount) beside the chips for dipping.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed this fusion dish, finding it delicious and loaded with flavours. Some felt the cheese didn't pair well with the Chinese-inspired filling.
- Ease of prep: Quick and easy to prepare, though a few found it tricky to cook at first.
- Suggestions: Consider using hoisin sauce instead of sweet chilli for dipping. Reduce added salt, as the soy sauce provides enough seasoning.
- Next-day meals: Leftovers keep well, making for a tasty cold packed lunch the following day.
- Portions: Generous portion size satisfied most diners, with enough for leftovers in some cases.
