This recipe makes about 14 dumplings.
- 14 wonton wrappers (see note)
- 2 tbsp peanut oil
- 200 gm coarsely minced lean pork belly
- 4 green onions, whites and green ends thinly sliced separately
- 2 tbsp finely grated ginger
- 2 cloves of garlic, finely chopped
- 45 gm (¾ cup) panko crumbs
- 80 ml (1/3 cup) black vinegar
- 2 cm piece of ginger, shredded
- 1For 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.
- 2Working 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.
- 3Heat 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).
- 4Meanwhile, for dipping sauce, combine white parts of green onion with black vinegar and ginger. Serve immediately drizzled over cooked dumplings.
Wonton wrappers are available from most supermarkets and Asian grocers.
Drink Suggestion: Toasty, bottle-aged Hunter Valley semillon. Drink suggestion by Max Allen