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
- 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.
- 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.
- 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.
© DONNA HAY GROUP
