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Chinese Pork Dumpling Style Quesadillas

Chinese Pork Dumpling Style Quesadillas

with Chips and Sweet Chilli Sauce

Recipe Development Team
Recipe Development TeamPublished on June 03, 2025
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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.

Allergens:
Milk
•Wheat
•Cereals containing gluten
•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

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)

Chinese Five Spice

15 grams

Ginger Puree

20 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

32 grams

Sweet Chilli Sauce

Not included in your delivery

1 tbsp

Honey

50 milliliter(s)

Water for the Sauce

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)4573 kJ
Energy (kcal)1093 kcal
Fat46.9 g
of which saturates16.5 g
Carbohydrate122.8 g
of which sugars24.9 g
Dietary Fibre14.3 g
Protein44.5 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Grater
•Large Frying Pan
•Small Bowl

Cooking Instructions and Tips

1

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.

2

Meanwhile, trim the carrot, then coarsely grate (no need to peel).

Peel and grate the garlic (or use a garlic press).

Grate the cheese.

3

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, 3-4 mins. Add a drizzle of oil if needed.

Add the Chinese Five spice, garlic and ginger puree. Stir-fry for 1 min. 

4

Add the soy sauce, honey 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.

5

Rub a little oil over the top of each quesadilla, then bake on the top shelf of your oven until golden, 8-12 mins.

6

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!

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