Bangalow Cooking School cooking classes

This dish is great as an entrée or cocktail food. Great served with a sweet and sour sauce such as Davidsion plum and chilli. If you are not a pork eater try chicken mince or green prawns. Combining prawn with the pork also works well. These dumplings can also be cooked in a clear broth Asian soup. A great vegetarian option is wilted spinach and shitaki.

Ingredients

• 300g pork mince (chicken or green prawn mince)
• 1 cup whole shitaki mushroom (soaked for 1hr)
• 1 inch ginger grated finely
• ½ cup garlic chives finely choppe
• 1 tablespoon sesame oil
• ½ cup bunya or macadamia nuts chopped
• ½ cup garlic chives
• Pepper
• 3-6 Tablespoons soya sauce
• 3-6 Tablespoons kecap manis (sweet soya sauce)

• 1 packet Asian dumpling pastry
• 2 Tablespoons cornflour and water (mixed into a paste)

Utensils

• micro-plane/ fine grate
• mixing bowls mediu
• wok
• steaming basket

Method

1. mix together the first 10 ingredients.
2. place one teaspoon of mixture into the centre of one pastry sheet.
3. wet edges lightly with a cornflour water paste fold in half so you have a semi circle. Now pinch the alternate corners together and stick with more paste, your pastries should resemble an over sized tortellini shape.
4. place in a greased bamboo steamer and steam for 25 minutes, until pastry clings to the filling and has become translucent.
5. serve with your favourite dipping sauce

This entry was posted on Tuesday, April 17th, 2007 at 12:17 pm and is filed under Fish, Pork. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.