Saturday, January 31, 2009

Pork dumplings

Makes 24

Ingredients (serves 8)
* 175g lean pork mince
* 1/3 cup canned sliced water chestnuts, drained, rinsed, finely chopped
* 3 shiitake mushrooms, stalks removed, finely chopped
* 2 green onions, finely chopped pinch ground white pepper
* 2 teaspoons light soy sauce
* 1 eggwhite, lightly beaten
* 24 gow gee wrappers (see note)
* vegetable oil, for deep frying
* soy sauce, to serve

1. Place mince, water chestnuts, mushrooms, onions, pepper, light soy sauce and eggwhite in a large bowl. Mix to combine.
2. Spoon 1 heaped teaspoon of mince mixture into the centre of 1 wrapper. Brush edge with water. Fold pastry over to enclose filling. Press edges to seal.
3. Pour oil into a wok or large saucepan until one-third full. Heat over medium-high heat until a small piece of bread sizzles when dropped in. Cook dumplings, in batches, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a wire rack. Serve with soy sauce.

Notes & tips
* Gow gee wrappers are available from the refrigerated section of supermarkets, and Asian grocery stores.

Super Food Ideas - Page 51
Recipe by Alison Adams


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