Pan Fried Pork Dumplings
by Mick NunnThis delectable recipe from Mick Nunn of Salt Kitchen Charcuterie, is a total winner! Featuring Western Plains minced pork, the freshness, goodness and tastiness of these dumplings are out of this world. No more take away dumplings for you! 🐷
Category
Share Plate
Servings
30 pices, 7 per serve
Prep Time
1 hour
Cook Time
10 minutes
Ingredients
500g Western Plains Pork mince
20ml light soy sauce
3 sprigs coriander, finely sliced
1 chilli, finely chopped
2 cloves garlic
3 spring onions, finely sliced
1 tbs grated fresh ginger
1 packet dumpling cases (30 cases)
30ml peanut oil
water
For the filling:
For the cases:
Directions
For the filling & assembly:
Combine all filling ingredients in a large bowl & mix until sticky.
Lay out dumpling cases on bench & place full teaspoon of mixture in centre of each casing.
Brush little water on half the casing so they stick. Bring together to create a half moon shape. Stand them up so the sealed edge faces upwards & the filled base sits flat on your bench.
To Cook:
Place 30ml of peanut oil in a non-stick pan. Assemble dumplings around the circumference of the pan.
Put the pan over medium-high heat. Allow the flat base to colour, keep a close watch on them so they don't burn.
For this step you will need a lid that fits the pan. When the bases are golden pour 200ml of water into the middle of the hot pan. **Be very careful as it will spit a lot!** Put the lid on immediately to trap the steam.
Cook over medium heat for about 4 minutes until water has evaporated & Dumplings are cooked.
Turn the dumplings onto a plate flat side up.
Serve with soy sauce or black rice vinegar.