Pork dumplings

1
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
30
Difficulty
Moderate

Ingredients

lean pork mince

300 g

green shallot(s)

2 individual, thinly sliced

frozen green peas

½ cup(s), (60g)

carrot(s)

1 small, finely chopped

water chestnut(s)

30 g, (2 tbs)

hoisin sauce

1 tbs

Chinese five spice

½ tsp

gow gee wrappers

275 g, (30 sheets)

reduced salt soy sauce

60 ml, (¼ cup)

sesame oil

1 tsp

fresh coriander

2 tbs, finely chopped

fresh coriander

2 tbs, to serve

Instructions

  1. Place the pork, shallot, peas, carrot, water chestnut, hoisin sauce and five spice in a bowl and combine.
  2. Place 6 gow gee wrappers on a clean work surface. Place 2 teaspoons of pork mixture in the centre of each wrapper. Fold edges up around filling, pinching together to seal. Place on a plate. Repeat with the remaining wrappers and pork mixture.
  3. Place the dumplings in a 30cm-diameter bamboo steamer. Add enough water to a wok to reach a depth of 5cm. Bring to the boil. Place the steamer over the wok and steam, covered, for 10 minutes or until cooked through. Remove from the heat.
  4. Meanwhile, combine the soy sauce, oil and chopped coriander in a bowl.
  5. Place dumplings on a platter with dipping sauce. Top with the extra coriander.

Notes

If gow gee wrappers are unavailable, you can use wonton wrappers

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