Vietnamese Steamed Dumplings

Ingredients : Makes 20-24

500 g Lean pork, minced
2 Tbsp Dried black fungus, soaked and finely chopped
2 Small shallots, finely chopped
2 cloves garlic, finely minced
1 Green chili, finely minced
25 g Coriander leaves and stalks
1 tsp Salt
1 tsp Pepper
2 Tbsp Vegetable oil
1 Tbsp Corn flour
2 Tbsp Water
20-24 Wonton wrappers

 
Garnishing :
1/2 Cucumber, slice thinly into sticks
5 Shallots, chopped and made into Crispy Fried Shallots
  

Method:

Mix the pork, black fungus, shallots, garlic, chili, coriander, salt and pepper in a bowl.  
Heat the oil in a wok and stir fry the pork mixture for about 5 minutes, or until cooked through. Allow to cool.
Mix together the corn flour and water in a bowl, adding a little more water if needed.
With your finger, paint some of the corn flour mixture around the edge of a wonton wrapper.
Put a teaspoon full of the pork mixture on the wrapper in a sausage shape.
Roll up the wrapper, pressing the edges together. Continue until all the filling is used up.
Steam or gently boil the dumplings for 5-6 minutes and then serve.
Garnish with the shallots and cucumber stick and serve with the dipping sauce.
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