What's new
The Front Row Forums

Register a free account today to become a member of the world's largest Rugby League discussion forum! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

We’ll never get beat

Last Week

Bench
Messages
3,645
Ingredients
1 litre chicken stock

1.5 litres water

5 cm piece fresh ginger peeled, cut into thin matchsticks

1 long red chilli thinly sliced diagonally

2 tblsps light soy sauce

3 green spring onions thinly sliced diagonally

pork dumplings

500 g pork mince

¼ cup tinned sliced water chestnuts drained

2 green spring onions finely chopped

1 tblsp light soy sauce

1 tsp caster sugar

30 fresh wonton wrappers

cold water for brushing

Method
To make pork dumplings, place pork, chestnuts, onions, sauce and sugar in a food processor. Season with salt and pepper. Process until combined.
Place a wonton wrapper on a clean surface. Spoon 2 teaspoons mixture in the centre of wrapper. Brush edges with water. Fold up sides to form a pouch. Pinch to enclose. Place on a plate. Repeat with remaining pork mixture, water and wrappers.
Place stock, water, ginger, chilli and sauce in a large saucepan. Bring to boil. Add dumplings. Return to boil. Gently simmer over medium to low for about 5 minutes, or until wontons are cooked. Stir in onions and coriander leaves.
 

Latest posts

Top