Dilmah Seven Star Tea

English Breakfast Tea high country pork dumpling

Food : Savory

English Breakfast Tea high country pork dumpling


  • 1 cup strong brewed English Breakfast Tea, chilled
  • 1/2 cup sago
  • 200g pork mince
  • 20g ground glutinous rice
  • 3 whole white pepper
  • 1/2 clove garlic
  • 1 litre water
  • 1 coriander root with 2cm of stalk intact, lightly chopped
  • 40g freshly roasted and crushed peanut
  • 3 tbsp Dilmah English Breakfast Tea
  • 4 tsp soy sauce
  • 2 tsp fish sauce
  • 3 tbsp palm sugar
  • 25ml vegetable oil


  • Grind pepper, garlic and coriander paste using pestle and mortar and set aside.
  • In a frying pan heat 15ml of oil, add the paste and fry until it releases its fragrance.
  • Add pork mince and cook for 2 minutes then add soy and fish sauce. Continue to cook until the liquid evaporates.
  • Turn the heat to low and add palm sugar. Continue to cook until the liquid evaporates.
  • Remove from heat, add crushed peanut and let cool.
  • When the filling has cooled, roll up into small balls 2cm in diameter and set aside in fridge.
  • Soak sago and ground glutinous rice with 1 cup of brewed tea for about 30 minutes.
  • Drain the sago and roll the filling to allow the sago to stick evenly.
  • Place 3 cups of water and 2 tablespoons of tea into a sauce pan with steam rack and bring tea to the boil. Place the sago dumplings on the steamer rack and steam for 8 – 10 minutes.
  • Remove the sago from steamer rack and quickly coat with oil (10ml) to prevent sticking and drying out.

The range of Dilmah Tea used

  • Dilmah Gourmet Tea Selection

The variety of Dilmah Tea used in the recipe

  • English Breakfast