Steamed Pork and Bamboo Dumplings



300g pork mince

4 green onions, chopped

2 garlic cloves, crushed

2 tsp soy sauce

¼  cup bamboo shoots, chopped

2 tsp. Chinese rice wine

¼ tsp. white pepper

¾ tsp. sesame oil

30 fresh wonton wrappers

1cm piece ginger, peeled, finely chopped

¼ cup soy sauce

1½ tablespoons rice wine vinegar

3 tsp. honey

2 tbsp. coriander leaves, finely chopped



In a large bowl combine mince, onion, garlic, bamboo shoot, rice wine, soy sauce, sesame
oil, white pepper.

Place 1 teaspoon mixture into centre of 1 wonton wrapper and brush the edges with water. Fold wonton over to make a triangle, bring base corners of triangle together and press firmly
to join.

To cook use either a bamboo steamer over a wok or a conventional steamer. Line the base
with baking paper or brush with olive oil and place dumplings, in a single layer, in basket.
Steam dumplings for 15 to 20 minutes or until tender and cooked through.

In a small bowl or jug combine the ginger, soy sauce, vinegar, honey and coriander.

Serve the dumplings hot with the dipping sauce.