Recipe

Pork dumplings

  • 50 mins cooking
  • Makes 24 Item
  • Print
    Print

Ingredients

Pork dumplings
  • 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

Pork dumplings
  • 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.

More From Women's Weekly Food