Pork dumplings
This recipe makes about 14 dumplings.
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Serves
4
Cooking Time
Prep time 20 mins, cook 10 mins
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14
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wonton wrappers (see note)
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2 tbsp
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peanut oil
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| Pork filling |
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200 gm
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coarsely minced lean pork belly
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4
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green onions, whites and green ends thinly sliced separately
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2 tbsp
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finely grated ginger
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2
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cloves of garlic, finely chopped
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45 gm
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(¾ cup) panko crumbs
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| Dipping sauce |
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80 ml
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(1/3 cup) black vinegar
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2 cm
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piece of ginger, shredded
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1
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For pork filling, combine all ingredients in a bowl except white part of green onions, season to taste with freshly ground white pepper, then mix to combine. Cover with plastic wrap and refrigerate until required.
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2
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Working with one wonton wrapper at a time, lay wrapper on a work surface and place a tablespoon of pork filling in the centre. Brush edges lightly with water, then fold all four corners to meet at a peak in centre and squeeze edges to seal. Place peak-side-up on a lightly floured tray and continue with remaining wrappers and pork filling.
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3
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Heat oil in a large frying pan, add dumplings, peak-side-up (making sure they don’t touch one another) and cook in batches over medium-high heat for 2 minutes or until golden. Transfer to a large bamboo steamer placed over a wok of boiling water and steam until skins are slightly translucent and filling is cooked through (4-6 minutes).
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4
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Meanwhile, for dipping sauce, combine white parts of green onion with black vinegar and ginger. Serve immediately drizzled over cooked dumplings.
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Note Wonton wrappers are available from most supermarkets and Asian grocers.
Drink Suggestion Toasty, bottle-aged Hunter Valley semillon.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Vanessa Austin and Lisa Featherby
DRINK SUGGESTION Max Allen