4

PICK UP

STEAM

Forcookingperfection,youcan’tgopastthe

comboofaSteamOvenandGasCooktop.

20 wonton wrappers (see note)

2 tbsp peanut oil

PORK FILLING

200 gm coarsely minced lean

pork belly

4 green onions, whites and

green ends thinly sliced

separately

2 tbsp finely grated ginger

2 cloves of garlic, finely

chopped

45 gm (¾ cup) panko crumbs

DIPPING SAUCE

80 ml (⅓ cup) black vinegar

2 cm piece ginger, shredded

1 For pork filling, combine all

ingredients in a bowl except white

part of green onions. Season to

taste with freshly ground white

pepper, then mix well. Cover

with plastic wrap and refrigerate

until required.

2 Working with a wonton wrapper at

a time, place a tablespoonful of pork

filling in the centre of each. Brush

edges lightly with water, then fold

all four corners to meet at a peak in

the centre and press edges to seal.

Place peak-side-up on a lightly

floured tray and continue with

remaining wrappers and pork filling.

3 Preheat steam oven to 100°C.

Heat oil in a large frying pan, add

dumplings, peak-side-up (making

sure they don’t touch one another)

and cook in batches over medium-

high heat for 2 minutes or until

golden. Transfer to a perforated

steaming tray lined with baking

paper and steam in oven until skins

are slightly translucent and filling

is cooked through (4-6 minutes).

4 Serve immediately, drizzled with

black vinegar and scattered with

shredded ginger and reserved

sliced green onions.

Note Wonton wrappers are available

from most supermarkets and

Asian grocers.

PORK DUMPLINGS

SERVES 4 // PREP TIME 20 MINS // COOK 10 MINS

at winningappliances.com.au

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