PORK & GAI LAN DUMPLINGS
PREP + COOK TIME 45 MINUTES SERVES 6 (MAKES 30)
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.