Pork dumplings

AT A GLANCE

  • Serves 4 people

  • 14 wonton wrappers (see note)
  • 2 tbsp peanut oil
  •  
  • Pork filling
  • 200 gm coarsely minced lean pork belly
  • 4 green onions, whites and green ends thinly sliced separately
  • 2 tbsp finely grated ginger
  • 2 cloves of garlic, finely chopped
  • 45 gm (¾ cup) panko crumbs
  •  
  • Dipping sauce
  • 80 ml (1/3 cup) black vinegar
  • 2 cm piece of ginger, shredded
01   For pork filling, combine all ingredients in a bowl except white part of green onions, season to taste with freshly ground white pepper, then mix to combine. Cover with plastic wrap and refrigerate until required.
02   Working with one wonton wrapper at a time, lay wrapper on a work surface and place a tablespoon of pork filling in the centre. Brush edges lightly with water, then fold all four corners to meet at a peak in centre and squeeze edges to seal. Place peak-side-up on a lightly floured tray and continue with remaining wrappers and pork filling.
03   Heat oil in a large frying pan, add dumplings, peak-side-up (making sure they don’t touch one another) and cook in batches over medium-high heat for 2 minutes or until golden. Transfer to a large bamboo steamer placed over a wok of boiling water and steam until skins are slightly translucent and filling is cooked through (4-6 minutes).
04   Meanwhile, for dipping sauce, combine white parts of green onion with black vinegar and ginger. Serve immediately drizzled over cooked dumplings.
Note Wonton wrappers are available from most supermarkets and Asian grocers.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN AND LISA FEATHERBY

Drinking Suggestion:

TOASTY, BOTTLE-AGED HUNTER VALLEY SEMILLON. , suggested by MAX ALLEN

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