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Pork, chive and spinach moon dumplings
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Delicious Chinese-inspired 'thanksgiving' dish that's perfect for a crowd.
Ingredients:
  • 200g pork mince
  • 2 green onions, finely chopped
  • 2cm piece fresh ginger, peeled, finely grated
  • 40.00 ml fresh garlic chives, finely chopped (see notes)
  • 25g baby spinach, finely shredded
  • 24 gow gee wrappers
  • 36.40 gm peanut oil
  • Fresh coriander, to serve
  • 65.63 gm light soy sauce
  • 40.00 ml rice wine vinegar
  • 2 tsp sesame oil
  • 5.00 gm caster sugar
  • 1 tsp chilli flakes
Instructions:
  • Prepare the Sesame Soy Dipping Sauce by combining all ingredients in a small bowl, stirring until the sugar dissolves.
  • In a bowl, mix together pork, onion, ginger, chives, and spinach. Stir in 1 1/2 tablespoons of dipping sauce until well combined.
  • Lay a wrapper on a flat surface. Spoon a heaping teaspoon of pork mixture into the center. Moisten the edge with water. Fold in half to seal the filling inside. Press edges together firmly. Create pleats. Repeat with remaining wrappers and mixture to yield 24 dumplings.
  • In a non-stick frying pan, heat half of the oil over medium-high heat and add half of the dumplings. Sear for 2 minutes until golden brown. Lower the heat to medium, pour in 1/3 cup of water, cover with a lid, and simmer for an additional 3 minutes until the dumplings are fully cooked and the liquid has evaporated. Place on a plate, cover with foil to keep warm. Repeat with remaining oil, dumplings, and another 1/3 cup of water. Serve right away with the remaining dipping sauce and garnish with fresh coriander.

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