Serve these little parcels with the dipping sauce for a great start to any celebration.
The ingredient of Pork and ginger pot stickers
- 350g Coles Australian Pork Mince
- 1 cup wombok (Chinese cabbage), finely shredded
- 2 spring onions, thinly sliced
- 2 teaspoons ginger, finely grated
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon Chinese five spice
- 40 wonton wrappers
- 1 tablespoon peanut oil
- Coriander leaves, to serve
- 2cm-piece ginger, cut into matchsticks
- 1/4 cup (60ml) soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons caster sugar
- 1 teaspoon sesame oil
The instruction how to make Pork and ginger pot stickers
- Combine the pork, wombok, spring onion, ginger, soy sauce, oyster sauce and five spice in a large bowl. Season with ground white pepper.
- Place 1 wonton wrapper on a clean work surface. Spoon a heaped teaspoon of pork mixture onto the centre of the wrapper. Brush the edges with a little water. Fold 1 corner over diagonally to the opposite corner to make a triangle. Press to seal. Bring the opposite 2 corners together in the centre. Press to seal. Continue with remaining wrappers and pork mixture.
- To make the dipping sauce, combine the ginger, soy sauce, vinegar, sugar and oil in a small bowl.
- Heat half the oil in a large frying pan over high heat until just smoking. Remove from heat. Arrange half the dumplings over the base of the frying pan. Return to heat and cook for 2 min or until the base is golden. Pour 1/4 cup water evenly over the dumplings. Cook, covered, for 3-4 mins or until dumplings are cooked through and water has evaporated. Transfer to a plate. Repeat with remaining oil, dumplings and 1/4 cup water.
- Place the dumplings on a serving platter with dipping sauce. Sprinkle with coriander leaves.
Nutritions of Pork and ginger pot stickerscalories: 55.687 calories
calories: 2 grams fat
calories: 7 grams carbohydrates
calories: 3 grams protein