pork and coriander pot stickers

  • 300g pork mince
  • 3 green onions (scallions), chopped 
  • 1 tablespoon kecap manis 
  • 1 tablespoon sweet chilli sauce 
  • ½ teaspoon finely grated ginger 
  • ¼ cup chopped coriander (cilantro) leaves 
  • 1 eggwhite 
  • 30 wonton wrappers 
  • vegetable oil, for pan-frying

dipping sauce

  • 2 tablespoons lime juice 
  • 1 tablespoon brown sugar 
  • 1 teaspoon fish sauce 
  • 1 large red chilli, seeds removed and finely chopped

 

  1. To make the dipping sauce, place the lime juice, sugar, fish sauce and chilli in a bowl and stir until the sugar dissolves. Set aside.
  2. Place the pork, green onion, kecap manis, sweet chilli sauce, ginger, coriander and eggwhite in a bowl and mix until combined. Place a teaspoonful of the pork mixture in the centre of each wrapper. Brush the edges with water, fold to enclose and pinch the edges to seal. Cook, in batches, in a large saucepan of boiling water for 2–3 minutes or until cooked through. Drain on absorbent paper.
  3. Heat a large non-stick frying pan over high heat. Add the oil and cook the dumplings for 1 minute each side or until golden. Serve with the dipping sauce. Makes 30.

 

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