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Pork dumplings with corn and ginger stir-fry
Pork dumplings with corn and ginger stir-fry
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Whip up quick and delicious Asian dumplings with minimal ingredients in just 30 minutes!
Ingredients:
  • 2 x 3cm pieces ginger
  • 4 spring onions, plus extra, to serve
  • 60ml (1/4 cup) soy sauce, plus extra, to serve
  • 30.00 ml sesame oil
  • 5.00 gm caster sugar
  • 300g minced pork
  • 275g packet gow gee pastry wrappers (see note)
  • 36.40 gm peanut oil or vegetable oil
  • 1 long red chilli
  • 227g can water chestnuts
  • 250g frozen corn
  • 20.00 ml rice vinegar
Instructions:
  • Peel and grate one piece of ginger into a large bowl. Thinly slice onions and add half to the ginger mixture, setting aside the remaining half. Mix in 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, sugar, and pork until well-combined.
  • Lay out 20 gow gee wrappers on a clean surface. Add 2 teaspoons of pork mixture on top of each wrapper. Moisten the edges with a wet finger, then fold them in half and firmly press the edges to seal. Arrange the dumplings with the sealed edge facing up and crimp the seal if desired.
  • In a hot frying pan, sizzle dumplings in 1 tablespoon of peanut oil for 5 minutes. Pour in 125ml (1/2 cup) water, cover, and simmer over medium heat for 10 minutes. Uncover and continue to cook, if needed, for 3 minutes until the water is fully absorbed.
  • Prepare the chili by cutting it in half, removing the seeds, and finely chopping it. Peel the rest of the ginger and cut it into matchsticks. Cut the water chestnuts in half. Heat 2 teaspoons of sesame oil and 1 tablespoon of peanut oil in a wok over high heat. Stir-fry the ginger, chestnuts, and corn for 4 minutes until the corn is heated through. Add the chili, reserved onions, vinegar, and remaining soy sauce. Mix well.
  • Transfer the stir-fry and dumplings to individual bowls. Slice additional onions and mix them with extra soy sauce in a serving bowl.

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