Pork, shiitake & water chestnut dumplings

Recipes / Meat

Water chestnuts add crunch, while shiitake mushrooms give extra flavour to these authentic pork dumplings.

Recipe «Pork, shiitake & water chestnut dumplings» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 3 dried shiitake mushrooms, 250g pork mince, 95g drained canned water chestnuts, finely chopped, 3 green shallots, pale section only, thinly sliced, 1 tbsp chopped fresh coriander , 2 tsp grated fresh ginger, 1 tbsp Chinese rice wine, 1 tsp caster sugar , 1/2 tsp Chinese five spice, 1/2 tsp sea salt flakes, 24 flour wonton wrappers, 80ml light soy sauce, 2 tbsp Chinese rice wine, 2 tsp grated fresh ginger, 1 small fresh red chilli, deseeded, finely chopped, 2 tsp brown sugar.

Ingredients:

  • 3 dried shiitake mushrooms 
  • 250g pork mince 
  • 95g drained canned water chestnuts, finely chopped 
  • 3 green shallots, pale section only, thinly sliced 
  • 1 tbsp chopped fresh coriander 
  • 2 tsp grated fresh ginger 
  • 1 tbsp Chinese rice wine 
  • 1 tsp caster sugar 
  • 1/2 tsp Chinese five spice 
  • 1/2 tsp sea salt flakes 
  • 24 flour wonton wrappers 
  • 80ml light soy sauce 
  • 2 tbsp Chinese rice wine 
  • 2 tsp grated fresh ginger 
  • 1 small fresh red chilli, deseeded, finely chopped 
  • 2 tsp brown sugar 

Instructions

  1. Place the mushrooms in a heatproof bowl. Cover with boiling water and set aside for 10 minutes to soak. Drain. Finely chop.
  2. Combine the mushroom, pork, water chestnuts, shallot, coriander, ginger, Chinese rice wine, caster sugar, Chinese five spice and salt in a medium bowl. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
  3. Place half the wonton wrappers on a clean work surface. Spoon 1 teaspoon of the pork mixture into the centre of each wrapper. Brush the edges with a little water. Pinch the edges together to enclose the filling. Repeat with remaining wonton wrappers and pork mixture.
  4. Line the base of a bamboo steamer with non-stick baking paper. Place 8 dumplings in the steamer and place over a wok of simmering water. Steam, covered, for 6 minutes or until cooked. Repeat, in 2 more batches, with remaining dumplings.
  5. Meanwhile, to make the soy chilli dipping sauce, place the soy sauce, Chinese rice wine, ginger, chilli and sugar in a bowl. Stir until the sugar dissolves.
  6. Serve the dumplings with the dipping sauce.