pork, ginger and water chestnut pot stickers

  • 250g pork mince
  • 2 cloves garlic, crushed 
  • 2 green onions, finely chopped 
  • 2 tablespoons finely grated ginger 
  • 1 tablespoon oyster sauce
  • ½ cup (90g) sliced water chestnuts, finely chopped
  • sea salt flakes
  • 30 store-bought gow gee wrappers 
  • 1 tablespoon vegetable oil 
  • 1 cup (250ml) water
  • soy sauce, toasted sesame seeds and shredded green onion, to serve
  1. Place the pork, garlic, onion, ginger, oyster sauce, water chestnuts and salt in a medium bowl and mix well to combine. Place the gow gee wrappers on a clean work surface and brush the edges of each wrapper with water. Place 2 teaspoons of the pork mixture in the centre of each wrapper and pinch the sides together to seal. Set aside.  
  2. Heat half the oil in a 16cm non-stick frying pan over medium heat. Add half the dumplings, flat-side down, and cook for 3 minutes. Pour over half the water, cover with a tight-fitting lid and cook for a further 3 minutes. Uncover and cook for 3–4 minutes or until the water has evaporated and dumplings are golden and crispy on the bottom. 
  3. Place the dumplings on a plate and repeat with the remaining oil, dumplings and water. Top with soy sauce, sesame seeds and green onion to serve. Makes 30.

+ You can find gow gee wrappers at Asian supermarkets and selected greengrocers. 

+ While you’re making the dumplings, keep your gow gee wrappers under a damp tea towel to prevent them from drying out. 

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