Pork Dumplings

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SERVES SIX
PREP TIME: 30 MINS
COOK TIME: 10-20 MINS

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Ingredients

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FOR THE DUMPLINGS

1 PACKET DUMPLING WRAPPERS

1 TRAY PORK MINCE

1 CUP COOKED TIGER PRAWNS, DE-SHELLED AND FINELY CHOPPED

3 GARLIC CLOVES MINCED

1 KNOB GINGER, GRATED

1/2 RED ONION, FINELY CHOPPED

2 STALKS SPRING ONION, FINELY CHOPPED

1/2 CUP CHIVES, DICED

2 TSP SESAME OIL

1 TBSP OF TAMARI OR SOY SAUCE

1 TBSP FISH SAUCE

2 EGGS

2 TBSP CORNFLOUR

2 TSBP VEGETABLE OIL

ASIAN GREENS

1/2 BUNCH BOY CHOY

2 GARLIC CLOVES, MINCED

2 TSP GRATED GINGER

SPLASH SESAME OIL AND TAMARI

TO SERVE

2 TSBP TAMARI IN A RAMEKIN WITH A SPLASH OF WHITE VINEGAR

SPLASH SESAME OIL

SPLASH CHILLI OIL

SOME OF THE RESERVED CHOPPED SPRING ONION & CHIVES

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Utensils

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MEDIUM FRY PAN

STEAMER

GARLIC MINCER

GRATER

SHARP KNIVES

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Method

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1. BEGIN BY PREPARING ALL DUMPLING INGREDIENTS IN A MIXING BOWL, REMOVING THE DUMPLING WRAPPERS FROM THE BOWL. MIX DUMPLING MIX THROUGHLY, ADDING SALT & PEPPER TO YOUR LIKING. ADD WATER TO A SMALL RAMEKIN AND PREPARE A LARGE PLATE / TRAY TO PLACE THE DUMPLINGS ONCE WRAPPED

2. HOLD WRAPPER IN YOUR HAND - DIPPING YOUR FINGERS IN THE WATER AND RUNNING AROUND THE OUTSIDE OF THE WRAPPER TO MAKE IT SLIGHTLY MOIST. ADD A SMALL SPOONFUL AND FOLD EACH SIDE OF THE WRAPPER INWARDS. EITHER PRESS TO CLOSE AND CREATE A ROUNDED SHAPE OR FOLD TOGETHER AND USE YOUR MIDDLE FINGER TO PRESS THE PASTRY INWARDS - CREATING FLAPS YOU’LL ENCLOSE INWARDS, AS THOUGH YOU’RE WRAPPED A PRESENT. THE FIRST METHOD DESCRIBED IS BEST FOR PAN FRYING, THE SECOND FOR STEAMING

3. IN EITHER A BAMBOO STEAMER OR NORMAL STEAMER (IF YOU DON’T HAVE ONE YOU CAN USE A LARGE POT WITH A COLANDER PLACED OVER AND SOME BAKING PAPER SITTING IN THE COLANDER SO THE DUMPLINGS DON’T STICK) COOK FOR 5 MINUTES ONCE WATER IS BOILING

4. IF YOU’RE OPTING FOR PAN FRYING - HEAT LARGE FRY PAN ON MEDIUM. ADD A TABLESPOON OF VEGETABLE OIL ALLOWING IT TO HEAT. ADD DUMPLINGS - COOKING FOR 3 MINUTES OR UNTIL CRISPY ON THE BOTTOM. ADD 2 TBSP BOILING WATER AND COVERING WITH LID TO STEAM SLIGHTLY FOR 2 MINUTES OR SO

5. ASSEMBLE A SERVING PLATTER FOR DUMPLINGS. ADD A SPLASH OF SESAME AND CHILLI OIL (OPTIONAL) BEFORE SPRINKLING FINELY CHOPPED SPRING ONION & CHIVES. SERVE ALONGSIDE TAMARI WITH WHITE VINEGAR

6. IN THE FRY PAN FROM THE DUMPLINGS, ADD BOK CHOY WITH THE GARLIC AND GINGER ALONGSIDE A SPLASH OF TAMARI FROM THE RAMEKIN AND WILT FOR A MINUTE OR TWO. SERVE WITH DUMPLINGS - ENJOY !

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