Pork Dumplings with Ginger, Chilli and Soy Sauce
I used wonton wrappers filled with a pork mince, fresh coriander, ginger and chilli filling – served with ginger, chilli and soy sauce.
Pork Dumplings with Ginger, Chilli and Soy Sauce I used wonton wrappers filled with a pork mince, fresh coriander, ginger and chilli filling – served with ginger, chilli and soy sauce. |
| Servings | Prep Time |
| 30dumplings | 40min |
| Cook Time |
| 18min |
|
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Ingredients
- 2cups pork mince
- handful fresh corianderchopped
- 1/2 onionfinely chopped
- 1teaspoon grated ginger
- 1teaspoon chili flakes
- salt and black pepper
- 30 wonton wrappers
- 1small cabbageleaves washed
- 1cup soy sauce
- 2tablespoons balsamic vinegar
- 1teaspoon grated ginger
- 2 bird eye chilifinely chopped
- sproutsto serve
- fresh corianderto serve
Instructions
- First off remove the wonton wrappers from the freezer, I bought mine frozen at a Chinese supermarket, and leave to thaw for half an hour.
- In a mixing bowl, combine the pork mince, coriander, onion, ginger and chilli.
- Season and mix through with your hands.
- Carefully remove the wrappers one by one, placing it on a dry surface.
- My wrappers where square, so I basically used a pizza cutter to cut the corners off.
- Add a teaspoon of filling in the middle of the wrapper.
- Fold it over, releasing any air inside, whet the edge of the wrapper with water and press down, making sure it is sealed.
- Cover with cling wrap as you go…
- Place the cabbage leaves in the bottom of the steamer, arrange the dumplings on them, making sure they don’t touch, or they will stick like crazy.
- Steam for 18 minutes on high.
- Combine the soy, balsamic, ginger and chilli for the dipping sauce and garnish with sprouts and coriander.