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Pork, chive and spinach moon dumplings Recipe

Name: Pork, chive and spinach moon dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 200g pork mince; 2 green onions, finely chopped; 2cm piece fresh ginger, peeled, finely grated; 40.00 ml fresh garlic chives, finely chopped (see notes); 25g baby spinach, finely shredded; 24 gow gee wrappers; 36.40 gm peanut oil; Fresh coriander, to serve; 65.63 gm light soy sauce; 40.00 ml rice wine vinegar; 2 tsp sesame oil; 5.00 gm caster sugar; 1 tsp chilli flakes

taste

Tuck into this Chinese 'thanksgiving' dish. It can easily be doubled to serve a crowd, too.

Ingredients

200g pork mince

2 green onions, finely chopped

2cm piece fresh ginger, peeled, finely grated

40.00 ml fresh garlic chives, finely chopped (see notes)

25g baby spinach, finely shredded

24 gow gee wrappers

36.40 gm peanut oil

Fresh coriander, to serve

65.63 gm light soy sauce

40.00 ml rice wine vinegar

2 tsp sesame oil

5.00 gm caster sugar

1 tsp chilli flakes

Method

Make Sesame Soy Dipping Sauce; Combine all ingredients in a small bowl. Stir until sugar dissolves.

Combine pork, onion, ginger, chives and spinach in a bowl. Add 1 1/2 tablespoons of dipping sauce. Stir to combine.

Place 1 wrapper on a flat surface. Place 1 heaped teaspoon of pork mixture into centre. Brush edge with water. Fold in half to enclose filling. Press edges to seal. Pleat. Repeat with remaining wrappers and mixture to make 24 dumplings (see notes).

Heat 1/2 the oil in a non-stick frying pan over medium-high heat. Add half the dumplings. Cook for 2 minutes or until golden. Reduce heat to medium. Add 1/3 cup water to pan. Cover with a lid. Cook for a further 3 minutes or until dumplings are cooked through and liquid has evaporated. Transfer to a plate. Cover with foil to keep warm. Repeat process with remaining oil, dumplings and another 1/3 cup water. Serve immediately with remaining dipping sauce and coriander.

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