500gm pork mince
2 tablespoons grated ginger
1 clove of garlic finely chopped
2-3 tablespoon light soy sauce
1 tablespoon fish sauce
3 green onions finely sliced
2 packet of round dumpling wrappers
Combine all ingredients into a small mixing bowl and mix well.
Spoon 1 tablespoon of filling into each wrapper.
Brush the edges with water and fold into desired shape. Pinch the edges together to form a tight seal.
Brush the bottoms of the dumpling with water and press the finished dumpling onto a layer of sesame seeds on a flat tray.
Dumplings can be cooked in a steam oven, bamboo baskets or in a on-bench steamer.
Once steamed through approximately 8-10 minutes.
Remove dumplings from steamer and drain off excess water.
Meanwhile heat 2tablespoons of light olive oil in a large fry pan.
Being very careful, as these will spit hot oil when placed in pan. Place dumplings bottom down and fry to form a gold crust on bottom only.
Note: you can also use bought dumpling from the Asian grocery stores.
1 litre of good quality chicken broth.
( I use Maggie Beers free range chicken stock.)
2 lemongrass stalks, bashed to release flavour
4 Fresh ginger round
2 Star anise
Place all ingredients into a medium saucepan and simmer to infuse flavours.
Strain when happy with intensity.
Roasted Chilli Oil
2 tablespoons chopped garlic
5 tablespoons roasted chilli flakes
1 tablespoon fresh thyme leaves
1/2 - 1 cup light olive oil
1 tablespoon dark soy sauce
Lightly fry the garlic in the olive oil on medium heat until lightly golden.
Add the chilli flakes and thyme leaves continue to cook on low heat for 1-2 minutes, to infuse flavours.Add more olive oil if necessary.
Remove from heat and once cool, carefully add the soy sauce.
Note: Our powerful, yet silent rangehoods are perfect for high temperature, high spice cooking. We recommend the IsoDrive® SP1600 for Asian cooking.