Ingredients
- 30 dumpling wrappers
- 300g pork mince, lean
- 1⁄2 bunch spring onion, chopped finely
- 2 tsp XO sauce (found at Asian grocers)
- 2 cloves garlic, crushed and chopped finely
- 1 knob ginger, chopped finely
- 1 tin water chestnut, diced finely
- 1 tsp sesame oil
- 100ml light soy sauce
- 10ml black vinegar
- 1⁄4 bunch coriander, washed well and chopped finely
Cooking time: 60 minutes
Recipe serves: 5
Complexity level: Easy
Method
Preheat the Electrolux Steam oven to 130°C using the Electrolux Steam function.
Combine all ingredients, except the wrappers, in a big bowl.
Mix well with a pinch of ground white pepper and set aside.
Lay out all the dumpling wrappers on a bench and place.
a small amount (around 15g) in the centre of each dumpling.Wet the edges of the wrapper with water using a pastry brush, then pull all the sides up till they meet in the middle. Crimp the wrapper together so that the dumpling is completely sealed.
Push the seal of the dumpling until the wrapper is the same thickness as the rest of the wrapper, to ensure even cooking.
Place on a tray lined with baking paper and steam for 10 mins (until the pork mixture is cooked).
Serve immediately with a soy or chili dipping sauce.
