13
Steamed Pork Dumplings makes 24 dumplings
Appliance Function: Sauté and Steam
Ingredients
• 2 tsp. vegetable oil
• 2 tsp. finely grated fresh ginger
• 2 garlic cloves, finely chopped
• ¾ cup coarsely chopped green cabbage
• 2 tbsp. water
• 250g free range pork mince
• 2 shallots, trimmed and thinly sliced
• 1 tbsp. soy sauce
• 2 tsp. caster sugar
• 1 tsp. sesame oil
• Salt for seasoning
• 24 gow gee wrappers
• 1L water
• Small bowl of water for making dumplings
• Chilli sauce or soy sauce, to serve
Method
1. Set appliance to Sauté, heat vegetable oil in cooking pot. Cook ginger and garlic, stirring, for one
minute or until aromatic. Add cabbage and two tablespoons water. Cook, stirring occasionally, for
three minutes or until the cabbage wilts. Transfer to a bowl. Set aside to cool. Wash out cooking pot.
2. Stir in pork, shallots, soy sauce, sugar and sesame oil. Season with salt.
3. Place one wrapper on a clean work surface. Place two teaspoons of pork mixture in the centre of the
wrapper. Brush edges with water. Fold over to enclose filling. Pinch edges together. Place on a tray
lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.
4. Place 1L of water in cooking pot and set appliance to Steam. Line steamer insert with baking paper
and place on cooking pot.
5. Add dumplings and cover with lid, cooking for 15 minutes on until your taste.
6. Serve cooked dumplings with chilli or soy sauce.
7. Serve with chilli sauce or soy sauce.
Tip: For a crispy finish, sauté cooked dumplings in oil.
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