Pork and garlic dumplings

Готовим Meat Pork and garlic dumplings

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Lables: Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Place mince, garlic shoot, ginger, chilli, water chestnut, soy sauce, sugar, rice wine, sesame oil and egg in a bowl. Stir to combine.
  2. Place wrappers on work surface. Spoon 2 teaspoons mince mixture on 1 half of wrappers. Brush edges with cold water. Fold remaining wrapper halves over to enclose filling. Press edges together to seal.
  3. Place a large steamer lined with baking paper over a wok or large saucepan of simmering water. Cook dumplings, in batches, for 15 minutes or until tender and cooked through. Transfer to a plate. Cover to keep warm.
  4. Meanwhile, make dipping sauce Combine soy sauce and rice wine in a bowl. Serve dumplings with dipping sauce.

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250g pork mince
5 garlic shoots, finely chopped
2cm piece ginger, finely chopped
1 long red chilli, deseeded, finely chopped
1/2 x 227g can water chestnut slices, drained, finely chopped
2 tsp light soy sauce
1 tsp brown sugar
1 tbsp Chinese rice wine
2 tsp sesame oil
1 egg, lightly beaten
30 gow gee wrappers
1/2 cup light soy sauce
1 tbsp Chinese rice wine

Adv

Autors
Preparation time
40
Cooking time
30
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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