Pork dumplings with corn and ginger stir-fry

Recipes / Meat

Grab a few ingredients for sensational Asian dumplings - ready in around half an hour!

Recipe «Pork dumplings with corn and ginger stir-fry» 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: 2 x 3cm pieces ginger, 4 spring onions, plus extra, to serve, 60ml soy sauce, plus extra, to serve, 1 1/2 tbsp sesame oil, 1 tsp caster sugar , 300g minced pork, 275g packet gow gee pastry wrappers, 2 tbsp peanut or vegetable oil , 1 long red chilli, 227g can water chestnuts, 250g frozen corn, 1 tbsp rice vinegar.

Ingredients:

  • 2 x 3cm pieces ginger 
  • 4 spring onions, plus extra, to serve 
  • 60ml soy sauce, plus extra, to serve 
  • 1 1/2 tbsp sesame oil 
  • 1 tsp caster sugar 
  • 300g minced pork 
  • 275g packet gow gee pastry wrappers 
  • 2 tbsp peanut or vegetable oil 
  • 1 long red chilli 
  • 227g can water chestnuts 
  • 250g frozen corn 
  • 1 tbsp rice vinegar 

Instructions

  1. Peel, then finely grate 1 piece of ginger into a large bowl. Thinly slice onions, add half to ginger and reserve remaining half for stir-fry. Add 2 tablespoons soy sauce, 1 tablespoon sesame oil, sugar and pork to ginger mixture and combine.
  2. Place 20 gow gee wrappers on a work surface. Top each with 2 teaspoons pork mixture. Run a wet finger around edge of wrappers, fold in half, then press edges together firmly to seal. Position dumplings so the join is on top. Crimp join, if desired.
  3. Heat 1 tablespoon peanut oil in a frying pan over medium–high heat. Pack dumplings in pan. Cook for 5 minutes. Add 125ml (1/2 cup) water and cover. Reduce heat to medium and cook for 10 minutes. Uncover and, if necessary, cook for a further 3 minutes or until water has evaporated.
  4. Meanwhile, halve chilli, scoop out seeds and finely chop. Peel remaining ginger. Cut into julienne (matchsticks). Drain water chestnuts and halve. Heat remaining 2 teaspoons sesame oil and 1 tablespoon peanut oil in a wok over high heat. Add ginger, chestnuts and corn, and stir-fry for 4 minutes or until corn is warmed through. Stir in chilli, reserved onions, vinegar and remaining 1 tablespoon soy sauce.
  5. Divide stir-fry and dumplings among bowls. Slice extra onions and combine in a bowl with extra soy sauce to serve.