Week 2 Pork & Chive Dumplings
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.