Pork and water chestnut dumplings by Foodland Recipe Kitchen

Preparation Time: 40 mins
Cooking Time: 8 mins
Serves: 4

Ingredients

• 250g pork mince
• 2 garlic cloves, crushed
• 2 spring onions, finely sliced
• 2 tbsp finely grated fresh ginger
• 1 tbsp oyster sauce
• ½ cup sliced water chestnuts, finely chopped
• Sea salt flakes
• 1 pkt Gow Gee wrappers (purchased)
• 1 tbsp olive oil
• ¾ cup water
• Black sesame seeds, coriander leaves to garnish
• 1/4 cup sweet chilli sauce
• 1/4 cup black vinegar
• Squeeze of lime juice

Equipment

• Large bowl
• Tray lined with baking paper
• Non-stick pan with lid

Instructions

1. Place the pork, garlic, spring onion, ginger, oyster sauce, water chestnuts and salt in a bowl and mix to combine.
2. Lay out the gow gee wrappers on a clean surface and brush the edges with a little water. Place 1 teaspoon of pork mixture in the centre of each wrapper and bring the edges together to seal.
3. Freeze the prepared dumplings on a tray lined with baking paper, when frozen store in snap lock bags in freezer till ready to use.
4. To cook the dumplings – heat a little oil in a non stick pan. Add the dumplings, sitting on flat side and cook for 3-4 minutes until base is golden coloured.
5. Pour in water and place lid on pan and cook a further 4 minutes. Remove lid and continue to cook till water has evaporated.
6. Place dumplings on a serving plate, sprinkle with black sesame seeds and coriander leaves.
7. To make dipping sauce, mix together 1/4 cup sweet chilli sauce, 1/4 cup black vinegar and a squeeze of lime juice.