Pork and tofu dumplings
Who doesn’t love a crispy pan-fried dumpling? Try these ones, packed with tasty pork and tofu. For a flavour twist, swap the pork mince for chicken mince or finely chopped prawn meat.
Note: + cooling time
- 2 1/2 tbs vegetable oil
- 3 spring onions, thinly sliced
- 3 tsp finely grated ginger
- 2 garlic cloves, crushed
- 1 cup finely shredded wombok (Chinese cabbage)
- 250g Coles Australian Pork Mince
- 1 tbs soy sauce
- 1 tsp sesame oil
- 150g silken tofu, drained, chopped
- 25 wonton wrappers
Heat 2 tsp vegetable oil in a frying pan over medium heat. Add the spring onion, ginger and garlic and cook, stirring, for 1 min or until spring onion begins to soften. Add the wombok and stir-fry until wombok softens. Transfer to a large heatproof bowl. Cool slightly.
Add the mince, soy sauce and sesame oil to the wombok mixture. Season with pepper. Use your hands to mix until well combined. Add the tofu and gently stir to combine.
Lightly grease a large baking tray. Place 1 wonton wrapper on a clean work surface. Place 1½ tsp of the pork mixture in the centre of the wrapper. Brush edges with a little water. Bring corners together to enclose the filling and pinch the edges together to seal. Place on prepared tray and cover loosely with plastic wrap. Repeat with the remaining wonton wrappers and pork mixture.
Heat 1 tbs vegetable oil in a large non-stick frying pan over medium-high heat. Arrange half the dumplings over the base of the pan. Pour over 1/3 cup (80ml) water. Cover and cook for 5 mins or until the dumplings are tender and cooked through. Uncover and increase heat to high. Cook for 2-3 mins or until water evaporates and bases are crisp. Transfer the dumplings to a large serving plate. Repeat with the remaining oil and remaining dumplings.