Pork Dumplings
Ingredients:
Frozen Dumpling wrappers*
*available in most asian supermarkets
Filling:
500g Glenbrook Farm Pork mince or sausage meat
½ a head of cabbage
2 medium carrots
Hefty pinch of salt
1 finely chopped spring onion
3 tablespoons of soy sauce
3 tablespoons of fresh minced ginger
2 tablespoons of sesame oil
Equipment:
Mixing bowl
Small bowl of water
Lightly floured tray
Non-stick frying pan with a lid to fit
Method:
Start by chopping your cabbage, carrots and spring onions into a fine mince and throw in a bowl.
To the bowl add your pork mince or sausage meat, salt , soy sauce , ginger and sesame oil. Mix well to create your filling.
Now take your dumpling wrappers and place about a teaspoon of the filling in the centre of each. Using your fingers lightly damp the edges with your bowl of water . Fold the dumplings in half and begin to pleat the edges. Place flat side down on a lightly floured tray and repeat the process.
Heat a non-stick frying pan over a high heat. Once ready, place your dumplings flat side down on your pan, make sure to leave space between each dumpling to ensure none of them stick together. Cook until the bottoms are golden brown.
Once the bottoms are all browned pour in 3 tablespoons of water and immediately cover with a lid. Reduce the heat to a low temperature and cook for 3-5 minutes until the water has evaporated and the dough looks translucent and noodle-like.
Once cooked remove from the pan and serve with a dipping sauce of your choice.