Name: Crispy fried pork dumplings
Cook time: 50 min
Total time: 50 min
Ingredients: Pork dumplings; 450 gram minced pork; 1/4 cup finely chopped garlic chives; 3 green onions, chopped finely; 2 centimetre piece fresh ginger (10g), grated coarsely; 1 teaspoon caster sugar; 2 tablespoon light soy sauce; 1 tablespoon chinese cooking wine; 2 teaspoon sesame oil; 24 gow gee wrappers peanut oil, for deep-frying soy dipping sauce; 1 green onion (scallion), sliced thinly; Soy dipping sauce; 2 tablespoon light soy sauce; 1 tablespoon rice vinegar

These deep-fried pork dumplings are filled with pork mince, green onions, soy sauce, fresh ginger, and sesame oil with a soy dipping sauce.

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Ingredients

Pork dumplings

450 gram minced pork

1/4 cup finely chopped garlic chives

3 green onions, chopped finely

2 centimetre piece fresh ginger (10g), grated coarsely

1 teaspoon caster sugar

2 tablespoon light soy sauce

1 tablespoon chinese cooking wine

2 teaspoon sesame oil

24 gow gee wrappers peanut oil, for deep-frying soy dipping sauce

1 green onion (scallion), sliced thinly

Soy dipping sauce

2 tablespoon light soy sauce

1 tablespoon rice vinegar

Method

Pork dumplings

1.Combine pork, chives, onion, ginger, sugar, sauce, cooking wine and sesame oil in a large bowl. Place 1 level tablespoon of filling in the centre of each wrapper. Moisten the edge of the wrappers with a little water; press and pleat edges together to seal.

2.Heat the peanut oil in a wok over medium heat until temperature reaches 180°C on a sugar thermometer (or until a small cube of white bread turns golden in about 15 seconds). Deep-fry dumplings, in batches, turning until golden. Drain dumplings on paper towel.

3.Meanwhile, make soy dipping sauce. Combine ingredients in a small bowl.

4.Thinly slice a couple of green onions length-ways, and place in water. Refrigerate the strips until curled.

5.Serve dumplings with dipping sauce. Garnish with green onion (scallion) curls.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Pork dumplings

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