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Steamed pork dumplings in chicken broth

Steamed pork dumplings in chicken brothWoman's Day
4
20M
12M
32M

Ingredients

Method

1.In a bowl, combine mince, onions, water chestnuts, ginger, garlic, soy, sherry and sesame oil. Use clean hands to mix, until well combined.
2.Line an oven tray with baking paper. Spoon heaped teaspoonfuls mixture into centre of each wrapper. Brush edges with a little water; bring edges together, pinching to seal. Arrange on tray. Cover with a clean tea towel; chill until required.
3.Bring 1 litre stock and water to boil in a large wok on high. Line 2 bamboo steamer baskets with baking paper. Arrange wontons in a single layer. Stack baskets, cover with lid and place over water. Reduce heat to medium; steam 4-5 minutes.
4.Carefully lift baskets from wok. Add cabbage, mushrooms and buk choy to stock. Swap baskets around so that top basket is now on bottom. Cover with lid; return to wok. Steam for further 5-7 minutes, until wontons are cooked through.
5.Remove baskets. Add remaining stock to the wok; bring to the boil on high. Divide wontons among serving bowls; ladle broth and vegetables over. Serve topped with onions.

Wonton wrappers are available from the refrigerator section of selected supermarkets and Asian grocery stores.

Note

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