Pork and Ginger Dumplings

These are such a hit for a crowd  and can be frozen (just place the uncooked dumplings on a single layer on trays  and freeze once frozen you can put them into snap look bags in batches ,

Ingredients

  • 500g pork mince
  • 1 tbsp fresh ginger grated
  • 2 spring onions, white and green parts finely chopped
  • 1 red chilli deseeded and finely chopped
  • 3 cups of  very finely chopped Savoy Cabbage
  • 1/2 cup fresh coriander, finely chopped
  • 3 tbsp Tamari soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp Mirin
  • 1/2 salt
  • black pepper
  • I packet of chinese Dumpling wrappers

JAPANESE DIPPING SAUCE

  • 1/4 cup Light Japanese Soy sauce
  • 2 tbsp Mirin
  • 2 tbsp  sugar or a smaller amount of stevia
  • 1/4 cup Water
  • 1 tsp toasted sesame seeds

Method

  1. To prepare the filling place all ingredients in a large bowl and mix to combine
  2. Cover and refrigerate for at least 10 minutes
  3. Take out from fridge and place heaped tsps of the filling onto the middle of each dumpling wrapper
  4. Moisten the wrapper edges with water and fold over to form a crescent shape ,
  5. Roll or crimp the edges to seal in the filling
  6. Place the dumplings onto a lightly floured board not touching each other until you are ready to cook them
  7. Place the a large frying pan over high heat  with a splash of Oil , when hot add the first batch of the dumplings , don’t over crowd the pan ,
  8. Fry the  dumplings  turning once so that they are lightly golden on both sides
  9. Add a cu p of water to the pan and cover with a lid
  10. Allow the dumplings to  steam until the eater has evaporated  and the dumplings start to sizzle, this takes approx 8 to 10 mins
  11. Repeat with remains dumplings

JAPANESE DIPPING SAUCE

add all ingredients together to dissolve the sugar

Serve the dumplings on a plater with the dipping sauce in a small bowl on the side

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