Pork Pot Stickers

Makes 40, Prep and Cook: 1 hour

270g packet wonton wrappers 2 tblsps vegetable oil Sliced green spring onions, to garnish Dumpling soy sauce, to serve

FILLING 1 tblsp vegetable oil 2 ½ cups finely shredded wombok

(Chinese cabbage) 2 cloves garlic, crushed 400g pork mince 2 green spring onions, finely chopped 2 tsps finely grated fresh ginger 3 tsps soy sauce 1 tsp sriracha (hot chilli sauce) 2 tsps sesame oil 3 tsps cornflour ½ tsp ground white pepper 1 To make filling, heat oil in a frying pan over a medium heat. Add cabbage and garlic. Cook, stirring, for about 2 minutes, or until softened and liquid has evaporated. Transfer to a bowl. Cool. 2 Add remaining ingredients to cabbage mixture. Mix well. Refrigerate, covered, for 1 hour. 3 One at a time, place two level tsps of filling in the centre of each wrapper. Brush edges with water. Bring two diagonal corners of wrapper to meet in the centre. Pinch together. Repeat with remaining two corners. Pinch to seal. Place on a tray. Cover with plastic wrap. 4 Heat 1 tblsp of the oil in a large, non-stick frying pan, over a medium heat. Add half the pot stickers. Cook for about 1 to 2 minutes or until bases are golden brown. 5 Carefully add ¹⁄³ cup of water to pan with pot stickers. Immediately cover with lid. Cook for a further 3 to 4 minutes, or until water has evaporated. Transfer to a plate. Wipe pan clean. Repeat with remaining oil, pot stickers and water. 6 Garnish pot stickers with onions. Serve with sauce.