PORK & GAI LAN DUMPLINGS

PREP + COOK TIME 45 MIN­UTES SERVES 6 (MAKES 30)

The Australian Women’s Weekly Food Magazine - - Family Favourites Food to Share -

This recipe is dairy−free and nut−free

250g pork mince

1 green onion, chopped finely 2 tea­spoons finely grated fresh gin­ger 50g gai lan, chopped finely

1 egg yolk

1½ ta­ble­spoons low−sodium soy sauce 30 gow gee wrap­pers (200g) 2 ta­ble­spoons sweet chilli sauce 1½ ta­ble­spoons lime juice

1 Com­bine pork, onion, gin­ger, gai lan, egg yolk and 2 tea­spoons of the soy sauce in a medium bowl. Place 1 heaped tea­spoon of mix­ture on each wrap­per. Brush wrap­per edges with wa­ter, fold in half and press edges to seal.

2 Line a bam­boo steamer with a piece of bak­ing pa­per; prick a few holes in pa­per. Place steamer over a large saucepan or wok of sim­mer­ing wa­ter; steam dumplings, in batches, for 8 min­utes.

3 Mean­while, com­bine re­main­ing soy sauce, sweet chilli sauce and lime juice in a small bowl.

4 Serve dumplings with sweet chilli dip­ping sauce.

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