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Pork Dumplings

300 g 1 Tbsp. 2 ea. 2 Tbsp. 3 ea 4 cm 1 ea. 3 ea.

Pork mince (make sure it is very cold) red curry paste (or green to taste really) Egg whites Cornflour Garlic cloves grated Ginger (fresh) grated Small tin of water chestnuts finely chopped Spring onions finely sliced Optional (2 ea. finely chopped bok choy or 100 g green beans finely sliced)

2 pkts Method:

Gow gee wrappers (available from the refrigerated section at the Asian Grocery)

Combine the pork mince with the curry paste, cornflour and slowly add the egg white while beating on medium in a mixer. As a guide the mix should resemble a firm mashed potatoes (if it is too firm add a little more eggwhite or if it is too soft add another table cornflour.)

Add the remaining ingredients. Wrap about 1 dessertspoon of pork mixture in the wrapper. Bring a large pot of water with salt to the boil and boil about 8 dumplings at a time (they take about 5 minutes to cook and will float to the top when ready). If you are keeping these for later, to store put a little oil on the dumplings and reheat in the microwave or in a non-stick fry pan. Toss in Indonesian soya sauce (Kecap Manis (ABC brand)) to serve.