Week 2 Pork & Chive Dumplings

Recipes+ - - Contents -

SERVES 4 PREP 15 min­utes COOK

15 min­utes NUTRITION 1758kJ; 21g fat (11g sat); 14g pro­tein; 31g car­bo­hy­drate; 7g fi­bre a serve COST $3.45 a serve

2 tea­spoons veg­etable or peanut oil 50g but­ton mush­rooms, chopped 2 cloves gar­lic, crushed

2 cups shred­ded savoy cabbage 2 ta­ble­spoons chopped chives 300g pork mince

2 ta­ble­spoons hoisin sauce 2 ta­ble­spoons salt-re­duced soy sauce,

plus ex­tra, to serve

1 egg, lightly whisked

28 gow gee wrap­pers

2 tea­spoons se­same seeds, toasted Steamed Asian greens, to serve

Heat oil in a fry­ing pan over mod­er­ate heat. Add mush­room and gar­lic; cook and stir for 1 minute or un­til ten­der. Add cabbage and chives; cook and stir for 2 min­utes or un­til cabbage wilts. Trans­fer to a heat­proof bowl.

Add mince, hoisin sauce, soy sauce and egg to cabbage mix­ture; mix well. Work­ing with 5 wrap­pers at a time, place wrap­pers on a clean work sur­face. Spoon 1 heaped tea­spoon of mix­ture on each wrap­per. Brush edges with a lit­tle wa­ter; fold over to en­close fill­ing, pleat­ing edges to seal.

Line a bam­boo steam­ing bas­ket with bak­ing pa­per, pierc­ing a few holes to al­low steam to es­cape. Place pre­pared bas­ket over a saucepan of boil­ing wa­ter (don’t let bas­ket touch wa­ter). Steam dumplings, in batches, covered, for 5 min­utes or un­til cooked. Sprin­kle with se­same seeds. Serve with ex­tra soy sauce and Asian greens.

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