These pork, ginger and apple dumplings are a Chinese classic, and can be prepared in advance and steamed just before serving to dinner guests. The perfect sharing food!
Ingredients (makes 50)
50 sheets of dumpling pastry
500g pork mince
3 tbsp ground ginger
2 tbsp sesame oil
2 tbsp soy sauce
2 grated and squeezed Pink Lady apples
2 beaten eggs
2 chopped spring onions, plus extra for garnish
1 bunch of chopped coriander
Method
Combine all the ingredients together except for the pastry.
Place 1 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, and fry the base of the dumplings until golden brown.
Add 4 tablespoons of water to the pan and add a lid or some tin foil to create a seal. Let the dumplings steam for 5-7 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.
For more recipes, visit pinkladyapples.co.uk
