Name: Pork dumplings
Cook time: 50 min
Total time: 50 min
Ingredients: 450 gram minced (ground) pork; 1/4 cup finely chopped garlic chives; 3 green onions (scallions), chopped finely; 2 centimetre piece fresh ginger (10g), grated coarsely; 1 teaspoon caster (superfine) sugar; 2 tablespoon light soy sauce; 1 tablespoon chinese cooking wine; 2 teaspoon sesame oil; 24 gow gee wrappers peanut oil, for deep-frying soy dipping sauce; 1 green onion (scallion), sliced thinly; Soy dipping sauce; 2 tablespoon light soy sauce; 1 tablespoon rice vinegar

Ingredients

450 gram minced (ground) pork

1/4 cup finely chopped garlic chives

3 green onions (scallions), chopped finely

2 centimetre piece fresh ginger (10g), grated coarsely

1 teaspoon caster (superfine) sugar

2 tablespoon light soy sauce

1 tablespoon chinese cooking wine

2 teaspoon sesame oil

24 gow gee wrappers peanut oil, for deep-frying soy dipping sauce

1 green onion (scallion), sliced thinly

Soy dipping sauce

2 tablespoon light soy sauce

1 tablespoon rice vinegar

Method

1.Combine pork, chives, onion, ginger, sugar, sauce, cooking wine and sesame oil in a large bowl. Place 1 level tablespoon of filling in the centre of each wrapper. Moisten the edge of the wrappers with a little water; press and pleat edges together to seal.

2.Heat the peanut oil in a wok over medium heat until temperature reaches 180°C on a sugar thermometer (or until a small cube of white bread turns golden in about 15 seconds). Deep-fry dumplings, in batches, turning until golden. Drain dumplings on paper towel.

3.Meanwhile, make soy dipping sauce. Combine ingredients in a small bowl.

4.Thinly slice a couple of green onions length-ways, and place in water. Refrigerate the strips until curled.

5.Serve dumplings with dipping sauce. Garnish with green onion (scallion) curls.

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Ingredients

Method

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