Pork, ginger and Pink Lady dumplings

Pork, ginger and Pink Lady dumplings
Dumplings1.jpg

Ingredients

  • 50 Sheets of Dumpling Pastry
  • 500g (17.6 oz) Ground Pork Mince
  • 3 tbsp Ground Ginger
  • 2 tbsp Sesame Oil
  • 2 tbsp Soy Sauce
  • 2 Grated and Squeezed Pink Lady® apples
  • 2 Whisked Eggs
  • 2 Chopped spring onion, plus extra for garnish
  • 1 Bunch Chopped Coriander

Method

  1. Combine all the ingredients together except the pastry.
  2. Place one teaspoon of the pork mixture along a dumpling pastry. Wet half the pastry circle with your finger from a small bowl of water.
  3. Fold the pastry in half and press tightly together.
  4. Pinch one side of the pastry together to create two folds.
  5. Heat a non-stick pan with enough sesame oil to lightly cover the pan and fry the base of the dumplings until golden brown.
  6. Add 4 tbsp of water to the pan and add a lid or tin foil to create a seal. Let the dumplings steam for about 5-7 minutes (keep adding water if it dries up) or until they become slightly translucent.
  7. Serve with a bowl of soy sauce and garnish with chopped spring onion.

Notes 

Preparation time: 1 hour 15 mins

Serves: 5

Nutrition: n/a

Tip

This Chinese classic is great for preparing in advance and steaming just before serving to dinner guests.