Everyday recipes
Steamed pork dumplings with ginger sauce
INGREDIENTS
1 cup dried shiitake mushrooms
400g minced pork
2 spring onions, thinly sliced
2 tablespoons chopped fresh garlic chives
1 tablespoon finely grated fresh ginger
2 cloves garlic, crushed
¼ teaspoon Chinese five spice
1½ tablespoons hoisin sauce
1½ tablespoons sesame oil
1 small red chilli, finely diced
1 egg, lightly beaten
Salt and pepper to taste
48 gow gee wrappers
1 egg-white, lightly beaten
Extra thinly sliced spring onions to garnish
Ginger sauce
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons dry sherry
1 tablespoon grated ginger
METHOD
1. Place mushrooms in a bowl. Cover with boiling water; stand for 10 minutes. Drain, reserving 2 tablespoons of water for ginger sauce. Cut stems off mushrooms and slice caps thinly.
2. Place mushrooms, mince, spring onions, chives, ginger, garlic, five spice, sauce, oil, chilli and egg in a large bowl. Season with salt and pepper and mix well.
3. Place a level tablespoon of mince mixture into the centre of one wrapper and brush edges with a little egg-white. Top with another wrapper and press edges firmly to seal. Repeat until all mince is used.
4. Cook, covered, in batches, in a baking-paper-lined bamboo steamer over a wok of simmering water for about 10 minutes or until cooked.
5. Ginger sauce. Combine all ingredients and reserved water in a small pan. Stir over low heat until heated. Stand for 20 minutes. Strain into jug.
6. Serve dumplings with ginger sauce. Garnish with extra sliced spring onions.
Hint: You will need 2 packets of gow gee wrappers for this recipe.
