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Categories:
green onion cilantro fresh ginger shiitake mushroom soy sauce sesame oil sugar cornstarch egg wonton wrappers cabbage leaf
Viewed: 34 - Published at: 7 years agoIngredients
- 500 g extra lean ground pork
- 1/2 cup green onion, finely chopped
- 2 tablespoons cilantro, fresh, chopped
- 2 teaspoons fresh ginger, finely grated
- 1 cup shiitake mushroom, finely chopped
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 1 egg white
- 40 wonton wrappers
- cabbage leaf, for steaming
Method
- Mix together pork, green onions, cilantro, ginger, mushrooms, soy sauce, sesame oil, sugar, cornstarch and egg white in a large bowl until well combined.
- Working with 6 wrappers at a time, use fingertip to wet edges of each wrapper with water.
- Top each wrapper with 2 teaspoons pork mixture.
- Bring the 4 corners up towards the top of the filling, pleat the sides of the wrapper to form a cup, and press the wrapper snugly around the filling. The dumpling does not need to be fully enclosed at the top.
- Keep the dumplings covered with dampened tea towel while working.
- Place a bamboo steamer in a large pot and add enough water to come just below the base of the bottom steamer.
- Line each basket with a single layer of cabbage leaves to prevent the dumplings from sticking; important, do not omit or you will be eating of the steamer :).
- Place a single layer of dumplings on top of leaves.
- Cover and simmer for 8 minutes or until pork is cooked through; do not overcook.
- Serve warm with Recipe #397489 or other dip.
