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Steamed Dumplings

This is definitely one of my favorites. I found it in a magazine somewhere, but Emma, Mel and I modified it a little bit. It's as quick and easy as!

  •  Dumplings  
    •  300 grams pork mince
    •  green onions, chopped
    •  2 cloves of garlic
    •  1/4 teaspoon white pepper
    • 2 teaspoons Chinese rice wine
    •  30 fresh wonton wrappers
    •  3/4 teaspoon sesame oil
     
     Dipping Sauce  
    •  1cm ginger, peeled and grated
    •  1/2 cup soy sauce
    •  1 1/2 tablespoons white wine vinegar
    •  3 teaspoons white sugar
    •  Coriander leaves chopped
    • finely chopped small red chili to taste

 

 

 

 

 

 

 

 

 

 

Combine all ingredients (except the wonton wrappers and the sauce ingredients stupid) . I love corriander so I chop up a bit and put it in with the mixture as well. The original recipe has bamboo shoots in it, but Emma and I reckon they have something to do with the devil so we leave them out. Season with salt. Place 1 teaspoon of mixture in the center of a wonton wrapper, brush wrapper edge with water, fold over to make a triangle and then bring the base corners of the triangle together. Press firmly to join.

Steam for about 15 minutes in one single layer (otherwise they will stick together). It helps to line the base of the steamer with baking paper.

To make the dipping sauce just mix all ingredients up together. Mel suggested the chili and it works really well.

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