Grab a few ingredients for sensational Asian dumplings – ready in around half an hour!
Ingredients
- 2 x 3cm pieces ginger
- 4 spring onions, plus extra, to serve
- 60ml (1/4 cup) soy sauce, plus extra, to serve
- 1 1/2 tablespoons sesame oil
- 1 teaspoon caster sugar
- 300g minced pork
- 275g packet gow gee pastry wrappers (see note)
- 2 tablespoons peanut oil or vegetable oil
- 1 long red chilli
- 227g can water chestnuts
- 250g frozen corn
- 1 tablespoon rice vinegar
Method
- Step 1Peel, then finely grate 1 piece of ginger into a large bowl. Thinly slice onions, add half to ginger and reserve remaining half for stir-fry. Add 2 tablespoons soy sauce, 1 tablespoon sesame oil, sugar and pork to ginger mixture and combine.
- Step 2Place 20 gow gee wrappers on a work surface. Top each with 2 teaspoons pork mixture. Run a wet finger around edge of wrappers, fold in half, then press edges together firmly to seal. Position dumplings so the join is on top. Crimp join, if desired.
- Step 3Heat 1 tablespoon peanut oil in a frying pan over medium–high heat. Pack dumplings in pan. Cook for 5 minutes. Add 125ml (1/2 cup) water and cover. Reduce heat to medium and cook for 10 minutes. Uncover and, if necessary, cook for a further 3 minutes or until water has evaporated.
- Step 4Meanwhile, halve chilli, scoop out seeds and finely chop. Peel remaining ginger. Cut into julienne (matchsticks). Drain water chestnuts and halve. Heat remaining 2 teaspoons sesame oil and 1 tablespoon peanut oil in a wok over high heat. Add ginger, chestnuts and corn, and stir-fry for 4 minutes or until corn is warmed through. Stir in chilli, reserved onions, vinegar and remaining 1 tablespoon soy sauce.
- Step 5Divide stir-fry and dumplings among bowls. Slice extra onions and combine in a bowl with extra soy sauce to serve.
- Low sugar
Nutrition
2196 kj
Energy
20g
Fat Total
5g
Saturated Fat
28g
Protein
1257.84mg
Sodium
9g
Carbs (sugar)
55g
Carbs (total)
All nutrition values are per serve
Notes
From selected supermarkets and Asian food shops.
- Author: Sophia Young
- Image credit: Ben Dearnley
- Publication: MasterChef
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