pork and ginger potstickers with ginger oil
- 200g pork mince
- 1 clove garlic, crushed
- 2 green onions (scallions), finely chopped
- 1 tablespoon finely grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon caster (superfine) sugar
- ½ teaspoon dried chilli flakes
- sea salt and cracked black pepper
- 16 store-bought gow gee wrappers
- 1 cup (250ml) water, plus extra for brushing
- 2 teaspoons cornflour (cornstarch)
- 1 tablespoon vegetable oil
- micro (baby) mint leaves, to serve
- ¼ cup (60ml) vegetable oil
- 1 tablespoon grated ginger
- ½ teaspoon sea salt flakes
- 1 tablespoon Chinese black vinegar
- To make the ginger oil, heat the vegetable oil in a small saucepan over high heat for 1 minute. Place the ginger in a heatproof bowl. Carefully pour the oil over the ginger and set aside to cool slightly. Add the salt and vinegar and mix to combine. Set aside.
- To make the dumplings, place the pork, garlic, onion, ginger, soy sauce, sugar, chilli, salt and pepper in a bowl and mix well to combine. Place the gow gee wrappers on a clean work surface and brush the edges of each of the wrappers with water. Place 2 teaspoons of the pork mixture in the centre of each wrapper and pinch the sides together to seal. Set aside.
- Place the water and cornflour in a small bowl and whisk to combine. Heat half the oil in a 16cm non-stick frying pan over medium heat. Add half the dumplings, flat-side down, and cook for 2 minutes. Pour over half the cornflour mixture, 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, leaving a golden lattice. Invert dumplings onto a plate and repeat with remaining dumplings and ingredients. Serve with the ginger oil and mint leaves. Makes 16.
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