- 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
- 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
From selected supermarkets and Asian food shops.
- Author: Sophia Young
- Image credit: Ben Dearnley
- Publication: MasterChef