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Sunday, April 3, 2011

Pork Dumplings

Delicate and delicious!


2 packs of gow-gee pastry (you can get this from your Asian grocer)
2 bunches of fresh chives
1 bunch of baby spinach
500g pork mince (alternatively you may use beef or chicken mince)
6-7 drops of sesame oil
1 table spoon vegetable oil
Pinch of salt and sugar


In a large bowl, finely chop spinach and chives. Add mince, sesame oil, oil, salt and pepper and the mince. Mix well until all the flavours combine - this mixture smells so fresh.

Take out each round of the gow-gee pastry and wet the edges with a little bit of water (have a small bowl of water handy), spoon out the mixture fold to centre and pinch the sides together. See step by step process below.

In a frying pan fry the dumplings just until they go slightly golden and then place in a bamboo steamer over boiling water. Serve with soy sauce or as desired.

Step by step process:


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