Steamed / deep-fry dumplings (x100)

  • 500g mince
  • 4 green onions, chopped
  • 3 garlic cloves, crushed
  • 3/4 teaspoon sesame oil
  • 100 fresh wonton wrappers (1 kilo)
  • 1/4 cup soy sauce
  • 1/2 Chinesse Cabbage
  1. Combine mince, onion, garlic, and oil in a bowl.
  2. Place 1 teaspoon mixture into centre of 1 wonton wrapper. Brush edges with water. Fold wonton over to make a triangle. Bring base corners of triangle together. Press firmly to join.
  3. Line base of a large steamer basket with baking paper. Place dumplings, in a single layer, in basket. Pour water into a wok until one-quarter full. Bring to the boil over high heat. Place steamer over wok, ensuring base doesn't touch water. Steam dumplings for 15 to 20 minutes or until tender and cooked through.
  4. Serve soy sauce with dumplings.
Variation: To deep-fry dumplings, pour oil into wok until one-third full. Heat until hot. Deep-fry dumplings, in batches, for 3 to 4 minutes or until golden. Allow oil to reheat after cooking each batch.

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