Name: Pork dumplings
Prep time: 35 min
Cook time: 24 min
Total time: 59 min
Yield: 1
Cuisine: asian
Ingredients: 175g lean pork mince; 82.50 ml canned sliced water chestnuts, drained, rinsed, finely chopped; 3 shiitake mushrooms, stalks removed, finely chopped; 2 green onions, finely chopped pinch ground white pepper; 10.60 gm light soy sauce; 1 eggwhite, lightly beaten; 24 gow gee wrappers (see note); vegetable oil, for deep frying; soy sauce, to serve

Pork dumplings

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Prep Time:
35 minutes

Cook Time:
24 minutes

Total Time:
59 minutes

Ingredients:

175g lean pork mince
82.50 ml canned sliced water chestnuts, drained, rinsed, finely chopped
3 shiitake mushrooms, stalks removed, finely chopped
2 green onions, finely chopped pinch ground white pepper
10.60 gm light soy sauce
1 eggwhite, lightly beaten
24 gow gee wrappers (see note)
vegetable oil, for deep frying
soy sauce, to serve

Instructions:

In a large bowl, combine mince, water chestnuts, mushrooms, onions, pepper, light soy sauce, and egg white. Mix thoroughly.
Take a generous heap of the mince mixture and place it in the middle of a wrapper. Moisten the edge with water, then fold the pastry over the filling and press the edges together to seal.
Heat oil in a wok or large saucepan until a small piece of bread sizzles when dropped in. Fry dumplings in batches for 3 to 4 minutes until golden brown. Transfer to a wire rack using a slotted spoon and serve with soy sauce.

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