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Photo by James Stringer<br />
iNGrEdiENts<br />
2 tbs rice bran or canola oil<br />
1 thumb-sized piece ginger, finely grated<br />
5 cloves garlic, peeled and finely diced<br />
350g pork mince<br />
2 tbs sweet chilli sauce<br />
4 tbs soy sauce<br />
1 tbs hoisin sauce<br />
1 can water chestnuts, drained and chopped (optional)<br />
1 egg, beaten<br />
1 packet wonton wrappers<br />
1/2 cup water<br />
Mung bean sprouts, to serve<br />
Plum sauce, for dipping<br />
soy AnD gIngeR DUMPlIngs<br />
When eating at Dunedin’s Japanese restaurants, dumplings<br />
are a favourite choice of mine. The art of balancing them<br />
between chopsticks while dunking them in the provided dipping<br />
sauce is comparable to the art of making them <strong>your</strong>self – seemingly<br />
daunting, but remarkably easy after you’ve done it once. I used dark soy<br />
sauce, which is slightly syrupy and sweeter, so reduce the quantity to three<br />
tablespoons if you use regular soy sauce. The plum sauce compliments<br />
the dumplings with its tartness, and the water chestnuts add a delightful<br />
crunch. Enjoy with chopsticks or eat without cutlery, finger-food styles.<br />
Food editor | Ines shennan | food@critic.co.nz<br />
MEtHod<br />
01 | Defrost the wonton wrappers in advance. If you are using the entire<br />
100-sheet packet, this will take several hours. However, I find it easiest to<br />
separate the required number of sheets and place on a plate for half an hour<br />
to come to room temperature. For this recipe, you will need approximately<br />
30 square wonton wrappers.<br />
02 | Heat half of the oil over a medium heat in a large non-stick frypan.<br />
Add the ginger and garlic and fry for one minute, stirring frequently.<br />
03 | Put the fried ginger and garlic in a large bowl with the pork mince,<br />
sweet chilli sauce, soy sauce, hoisin sauce and water chestnuts. There<br />
is no better way to combine the mixture than by using <strong>your</strong> hands, so<br />
roll <strong>your</strong> sleeves up and get right in there. Mix until all ingredients are<br />
thoroughly incorporated.<br />
04 | To prepare each dumpling, place a teaspoonful of the mixture in the<br />
centre of an individual dumpling sheet. Brush two perpendicular sides of<br />
the wrapper with a little beaten egg. Fold in half to form a triangle, pressing<br />
any air out, then press the edges together. Fold the longer edges over if<br />
you wish, otherwise leave as a triangle.<br />
05 | Heat the remaining oil over a medium heat in a large non-stick frypan.<br />
Fry the dumplings until brown on one side. Turn the dumplings over, cook<br />
for one minute, then pour 1/2 cup of water into the pan and steam the<br />
dumplings until the water has evaporated. Cook in two batches if you are<br />
unable to fit all the dumplings in the pan in a single layer.<br />
06 | Serve with mung bean sprouts and plum sauce.<br />
Makes about 30 dumplings for under $10.<br />
food<br />
43
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