These Thai pork dumplings make clever party pieces for even the most demanding crowd.
- Heat oil in a large frying pan over medium-high heat. Add onion and lemongrass. Cook, stirring, for 2 minutes or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through. Stir in sweet chilli sauce, lime juice, fish sauce, coriander and mint. Remove from heat.
- Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper. Place 1 sheet filo on a flat surface. Spray with oil. Top with 1 sheet filo. Repeat with a third sheet of filo. Repeat process to make a total of 4 stacks. Cut filo stacks in half lengthways. Cut each half into thirds.
- Place 1 square filo on a flat surface. Place 1 tablespoon mince mixture in centre of filo. Fold up sides to form a pouch. Pinch to enclose filling. Tie with a chive to secure. Place on prepared baking tray. Repeat with remaining filo, spray, mince mixture and chives. Spray pouches with oil. Bake for 25 minutes or until light golden and crisp. Serve with sauce.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set