I have to share this recipe with you as it’s my Mr’s new favourite meal and I rather love it too.
I’m in to making a meal for now and a meal for the freezer as often as possible these days. It’s easier in so many ways and I happened across these in an old Donna Hay Spring magazine a while ago.
The recipe is just for the dumplings and the magazine provides 3 different ways to cook them – pot sticker, deep fried and in a soup. I’m not a fan of the deep-fried dumpling and we just haven’t got around to the soup yet cos pot-sticker style is just so yum.
Also, we’ve nearly always picked up the pork mince on special at about $3 for 500g and the wonton wrappers (we like the egg ones best) are around $3 for 40 so it’s a super dooper cheap meal. I’m not that great at making things look perfect so fold my dumplings into little envelope shapes and they work just as well.
Pork dumplings – pot stickers
Donna Hay magazine issue 41
500g pork mince
2 cloves garlic, crushed
1 tablespoon finely grated ginger
1/4 cup oyster sauce
1/4 cup spring onions (scallions), chopped
1/4 teaspoon sesame oil
48 wonton wrappers
Combine the pork, garlic, ginger, oyster sauce, green onion, sesame oil and eggwhite in a bowl. Spoon 1 teaspoon full of the mixture in the centre of a wonton wrapper. Brush the edges with water and fold in half to make a triangle. Bring 2 triangle points to the middle and pinch together.
To freeze: layer the dumplings between sheets of baking paper in an airtight container and freeze for up to 3 months. Before cooking, place the wontons in the fridge and allow to defrost completely.
Heat a large non-stick frying pan over medium heat. Add half a cup of water, 2 tablespoons of vegetable oil and 16 defrosted dumplings. Cover and cook for 5-8 minutes or until cooked through and crispy on the bottom. Serve with soy sauce or black vinegar for dipping. We actually love kecap manis around here so we blend a bit of standard soy and some kecap manis together for a dipping sauce.
Serve with stir-fried veg for a super dooper tasty weeknight meal.