The sweetness of the apples make these pork-ginger and Pink Lady dumplings irresistible. Plus, they look so good, you’re sure to impress your dinner guests.
Ingredients (serves 5)
50 sheets of dumpling pastry
500g ground pork mince
3 tbsp ground ginger
2 tbsp sesame oil
2 tbsp soy sauce
2 grated and squeezed Pink Lady apples
2 whisked eggs
2 chopped spring onion, plus extra for garnish
1 bunch coriander, chopped
Method
Combine all the ingredients together, except the pastry.
Place one teaspoon of the pork mixture along a dumpling pastry. Wet half the pastry circle with your finger from a small bowl of water. Fold the pastry in half and press tightly together. Pinch one side of the pastry together to create two folds.
Heat a non-stick pan with enough sesame oil to lightly cover the pan and fry the base of the dumplings until golden brown.
Add four tablespoons of water to the pan and add a lid or tin foil to create a seal. Let the dumplings steam for about five to seven minutes (keep adding water if it dries up) or until they become slightly translucent.
Serve with a bowl of soy sauce and garnish with chopped spring onion.
