Steamed Pork Dumplings

Filling ingredients:

300g pork leg, trimmed and cubed

3 green onions, white stem only chopped

1 tbsp ketjap manis

1 tbsp sweet chilli sauce

1 tsp grated fresh ginger

Half cup coriander, chopped

1 egg white

30 wonton wrappers

1 tbsp oil (rice bran or grape seed)

Dipping sauce:

2 tbsp lime juice

1 tbsp palm sugar, grated

1 tsp fish sauce

1 long red chiili, deseeded and finely

chopped

 
Click on the image above to watcj video demonstration

Anthea’s Kitchen Tools

Magimix processor

Scanpan ceramic titanium pans

Global knives

Mortar & Pestle

d.line bamboo steamer

Avanti measuring spoons

Wok

Method

Dipping sauce:

Start dipping sauce by finely chopping Chills. Add other 3 ingredients and shake or whisk together and set aside.

Dumplings

Place all filling ingredients into the large

bowl of the Magimix. Process until just

combined.

Place a teaspoon of the mixture in the

centre of each wonton wrapper, brush

edges with water. Fold in half to enclose

the mixture. Pinch the edges together to

ensure the wonton has sealed.

Place a lined bamboo steamer over a

wok of boiling water. Put

wontons in a single layer.

Steam for three-to-four

minutes. Drain and cool. Can be

frozen at this stage.

Heat a large non-stick frypan

over medium heat. Add oil.

Cook dumplings for one

minute each side or until

golden and crispy.

Pour sauce into a dipping

dish. Garnish with the leftover

green onion leaves.