Macadamia, pork and mushroom pot sticker dumplings
These crispy, crunchy and golden dumplings are so easy to make. Eat a batch tonight and freeze one for later!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.australian-macadamias.org.
Cooking tools:
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Garlic press
- Grater
- Tray
- Non-stick baking paper
- Nonstick skillet
- Serving platter
- Oven
- Whisk
- Pastry brush
- Kitchen towel
- Stove
- Dish
- Colander
Ingredients
- 250 g pork mince
- 1 cup wombok (Chinese cabbage, finely shredded)
- 1/2 cup macadamias (roasted and finely chopped)
- 1 clove garlic (crushed)
- 1 tsp ginger (grated)
- 2 green onions (finely chopped)
- 1 cup Shitake mushrooms (70g, finely chopped)
- 2 tsp soy sauce
- 2 tsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp Shaoxing wine (Chinese cooking wine)
- 1/2 tsp dried chilli flakes
- salt
- pepper
- 1 egg white (lightly whisked)
- rice flour (for dusting)
- 2 packs gow gee wrappers
- 1/3 cup macadamia oil
- Chinese black vinegar (to serve)
- Chilli sauce (to serve)
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