Pork, garlic chive and spinach dumplings

A spicy dipping sauce brings out the fresh herby Eastern flavours of these golden fried dumplings.

Recipe «Pork, garlic chive and spinach dumplings» presented in category Recipes / Meat, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 1 1/2 tbsp rice bran oil, 4 fresh shiitake mushrooms, finely chopped, 2 garlic cloves, crushed, 2cm piece fresh ginger, peeled, grated, 60g baby spinach, chopped , 1 tbsp chopped fresh garlic chives, 250g pork mince, 1 tbsp oyster sauce , 1 egg, lightly beaten, 30 gow gee wrappers, 1/3 cup salt-reduced soy sauce, 1 1/2 tbsp oyster sauce, 1 long red chilli, seeded, finely sliced.

Ingredients:

• 1 1/2 tbsp rice bran oil 
• 4 fresh shiitake mushrooms, finely chopped 
• 2 garlic cloves, crushed 
• 2cm piece fresh ginger, peeled, grated 
• 60g baby spinach, chopped 
• 1 tbsp chopped fresh garlic chives 
• 250g pork mince 
• 1 tbsp oyster sauce 
• 1 egg, lightly beaten 
• 30 gow gee wrappers 
• 1/3 cup salt-reduced soy sauce 
• 1 1/2 tbsp oyster sauce 
• 1 long red chilli, seeded, finely sliced 

Instructions

1. Heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Add mushroom. Cook, stirring for 3 minutes or until softened. Add garlic and ginger. Cook, stirring for 1 minute, or until fragrant. Add spinach to pan. Cook, tossing, for 3 to 4 minutes or until wilted. Remove from heat. Stir in chives. Set aside for 15 minutes to cool.
2. Transfer spinach mixture to a bowl. Add mince, oyster sauce and egg. Season with salt and pepper. Mix to combine. Place 1 gow gee wrapper on work surface. Spoon 2 teaspoons mince mixture onto 1 half of wrapper. Brush edge with a little cold water. Fold wrapper in half to enclose filling. Press edges together to seal, pleating to secure.
3. Place a large steamer lined with baking paper over a wok or saucepan of simmering water. Cook dumplings, in batches, for 10 to 12 minutes or until tender and cooked through. Transfer to a plate. Cover.
4. Wipe frying pan clean. Heat remaining oil in pan over medium heat. Place 1/3 of the dumplings in pan. Cook for 1 to 2 minutes, without turning, until bases are golden. Transfer to a plate. Cover to keep warm. Repeat with remaining dumplings, adding extra oil to pan if needed.
5. Meanwhile, make Dipping sauce Combine soy sauce, oyster sauce and chilli in a bowl. Serve dumplings with dipping sauce.