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  1. Home
  2. christmas finger food

Pork dumplings

These will make a lovely canape for your next cocktail party. - by Constant Commerce
  • 14 Aug 2015
Pork dumplings
Cook: 56 Minutes - easy - Makes 24 - dairy-free - egg-free
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These will make a lovely canape for your next cocktail party.

Ingredients

cooking oil spray

2 tblsps finely chopped carrot

½ bunch spring onions finely chopped to garnish

¼ cup soy sauce to serve

filling - makes 2 cups

1 tsp light soy sauce

1 tsp shao hsing

1 tsp cornflour

1 tsp sea salt

½ tsp caster sugar

250 g pork mince

150 g prawn meat chopped

50 g shiitake mushrooms stalks removed, finely chopped

2 green spring onions finely chopped

¼ cup fresh coriander leaves finely chopped

1 tsp sesame oil

¼ cup water chestnuts drained, finely chopped (50 g)

2 tsps fresh ginger finely grated

ground white pepper to taste

24 gow gee wrappers

Method

  1. To make filling, combine sauce, wine, cornflour, salt and sugar in a medium bowl. Add remaining ingredients. Mix well with your hands. Cover. Refrigerate for 1 hour, or until firm.
  2. Place one gow gee wrapper on a tray lined with baking paper. Roll 1 tblsp of filling into a ball. Place into centre of wrapper. Press wrapper onto filling, pleating edges around filling, leaving top exposed. Tap lightly on bench to form a 4cm flat base. Repeat with remaining wrappers and filling. Top each with carrot.
  3. Line a large bamboo steamer (23cm in diameter) with a circle of baking paper. Spray lightly with oil. Arrange half the dumplings in steamer, about 1cm apart. Cover with lid.
  4. Place enough water in a wok to come one-third of the way up the side. Bring to a simmer. Place steamer over wok. Cook for about 8 minutes, or until just cooked through. Repeat this process with the remaining dumplings.
  5. Garnish with onions. Serve with soy sauce.
  • dumplings recipe
  • christmas finger food

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