Pork and Garlic Dumplings
15 min·Chinese
Pork and Garlic Dumplings
Ingredients
Dumplings
- 250g pork mince
- 5 garlic shoots, finely chopped
- 2cm piece ginger, finely chopped
- 1 long red chilli, deseeded, finely chopped
- 1/2 x 227g can water chestnut slices, drained, finely chopped
- 2 tsp light soy sauce
- 1 tsp brown sugar
- 1 tbsp Chinese rice wine
- 2 tsp sesame oil
- 1 egg, lightly beaten
- 30 gow gee wrappers
Dipping sauce
- 1/2 cup light soy sauce
- 1 tbsp Chinese rice wine
Instructions
4 steps
- 1
Place mince, garlic shoot, ginger, chilli, water chestnut, soy sauce, sugar, rice wine, sesame oil and egg in a bowl. Stir to combine.
- 2
Place wrappers on work surface. Spoon 2 teaspoons mince mixture on 1 half of wrappers. Brush edges with cold water. Fold remaining wrapper halves over to enclose filling. Press edges together to seal.
- 3
Place a large steamer lined with baking paper over a wok or large saucepan of simmering water. Cook dumplings, in batches, for 15 minutes or until tender and cooked through. Transfer to a plate. Cover to keep warm.
15 min - 4
Meanwhile, make dipping sauce Combine soy sauce and rice wine in a bowl. Serve dumplings with dipping sauce.
Progress
0 / 4 steps
