chi­nese pork dumplings - - THIS MONTH -

These ir­re­sistible pork dumplings with a zesty dip­ping sauce are a sure­fire din­ner win­ner. makes 30 | prep 30 mins (+ 10 mins stand­ing time) | cook­ing 30 mins 14⁄ (about 300g) green cab­bage 1 tsp salt 300g pork mince 14⁄ cup chopped fresh chives 2 tsp finely grated gin­ger 1 gar­lic clove, crushed 2 tbs soy sauce 1 tbs Shaox­ing wine 2 tsp se­same oil Ground white pep­per, to sea­son 275g pkt gow gee wrap­pers 11 ⁄ 2 tbs peanut oil Thinly sliced fresh red chilli and fresh chives, to serve

dip­ping sauce

60ml ( 14⁄ cup) light soy sauce 2 tbs Chi­nese black vine­gar or rice wine vine­gar 2 tsp se­same oil 1 small fresh bird­s­eye chilli, thinly sliced

1 Re­move thick core from cab­bage. Dis­card. Place the leaves in a food pro­ces­sor and process un­til finely chopped. Trans­fer to a bowl. Sprin­kle with salt. Stir to com­bine. Set aside for 10 min­utes to soften. 2 Rinse cab­bage un­der cold run­ning wa­ter. Drain. Squeeze out ex­cess wa­ter. Com­bine cab­bage, mince, chives, gin­ger, gar­lic, soy sauce, Shaox­ing wine and se­same oil in a large bowl. Sea­son with pep­per. 3 Place a gow gee wrap­per on a clean work sur­face. Place 3 level tea­spoons of mix­ture in the cen­tre of the wrap­per. Brush edge with wa­ter. Fold over to en­close fill­ing. Pinch pleats along the edge to seal. Re­peat with the re­main­ing wrap­pers and fill­ing. 4 For the dip­ping sauce, com­bine all the in­gre­di­ents in a bowl. 5 Heat 2 tsp oil in a large fry­ing pan over medium heat. Cook a third of the dumplings for 2 min­utes or un­til bases are golden brown. Add enough wa­ter to pan to come 1cm up the side. Cover and cook for 7-8 min­utes or un­til cooked through. Trans­fer to a serv­ing plate. Re­peat in 2 batches with re­main­ing oil and dumplings and more wa­ter. Sprin­kle dumplings with chilli. Serve with dip­ping sauce.

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