Pork and gai lan dumplings
Get the kids to help out with this one! From The Australian Women's Weekly's 'Superfoods For Babies And Toddlers', these tasty pork and gai lan dumplings are sure to be a hit with the little ones.
- 20 mins preparation
- 25 mins cooking
- Serves 6, Makes 30
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Ingredients
Pork and gai lan dumplings
- 250 gram minced pork
- 1 green onion, chopped finely
- 2 teaspoon finely grated fresh ginger
- 50 gram gai lan, chopped finely
- 1 egg yolk
- 1 1/2 tablespoon low-sodium soy sauce
- 30 gow gee wrappers
- 2 tablespoon sweet chilli sauce
- 1 1/2 tablespoon lime juice
Method
Pork and gai lan dumplings
- 1Combine pork, onion, ginger, gai lan, egg yolk and 2 teaspoons of the soy sauce in a medium bowl. Divide mixture between wrappers (1 heaped teaspoon per wrapper). Brush wrapper edges with water, fold in half and press edges to seal.
- 2Line a bamboo steamer with a piece of baking paper; prick a few holes in paper. Place steamer over a large saucepan or wok of simmering water; steam dumplings, in batches, for 8 minutes.
- 3Meanwhile, combine remaining soy sauce, sweet chilli and lime juice in a small bowl.
- 4Serve dumplings with sweet chilli dipping sauce.
Notes
Dumplings are best made and cooked or you can freeze uncooked dumplings in a single layer on a tray, then place into airtight containers or snap-lock bags for up to 3 months. Steam straight from the freezer, just add 2 minutes to the cooking time. If sweet chilli sauce is too spicy for your toddler, use a mild sweet chilli or no sauce at all.
