pork and kimchi dumplings

  • 50g vermicelli rice noodles
  • 200g pork mince
  • ½ cup (140g) store-bought kimchi (or see recipe, page 134)
  • 1 teaspoon grated ginger
  • 1 tablespoon caster (superfine) sugar
  • 2 cloves garlic, crushed
  • 1 green onion (scallion), chopped
  • 1 teaspoon sea salt flakes
  • 1 tablespoon soy sauce
  • 50 store-bought gow gee wrappers
  • baby (micro) purple basil leaves (optional) and toasted sesame seeds, to serve

CHILLI OIL

  • 2 teaspoons sesame oil
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground chilli
  • 1 teaspoon sea salt flakes
  1. To make the chilli oil, mix to combine the sesame oil, vegetable oil, chilli and salt and set aside. Place the vermicelli noodles in a bowl, pour over boiling water and allow to soak for 5 minutes or until tender. Drain and refresh. Roughly chop the noodles and place in a bowl with the pork. Place the kimchi, ginger, sugar, garlic, green onion, salt and soy sauce in a small food processor and process until finely chopped. Add the kimchi mixture to the pork mince and mix well to combine. 
  2. Working in batches, place the gow gee wrappers on a dry surface and brush the edges with water. Place 1 teaspoon of the pork mixture into the centre of each wrapper and fold over to enclose the filling, pressing the edges to seal. Place on a tray lined with non-stick baking paper. In batches, transfer the dumplings to a large bamboo steamer basket lined with non-stick baking paper. 
  3. Place over a wok or large frying pan of boiling water and steam for 6–8 minutes or until cooked through. Repeat with remaining dumplings. 
  4. Serve the dumplings immediately, drizzled with the chilli oil and sprinkled with the basil and sesame seeds. Makes 50

+ You can freeze the dumplings in a single layer on a tray lined with non-stick baking paper. Once frozen, store in airtight containers for up to 1 month. To steam, increase the cooking time to 8–10 minutes.

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