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Pan-fried pork and water chestnut dumplings

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Throwing a dinner party at home? These Pork and water chestnut dumplings make the ultimate easy starter. They're crispy, golden and big on flavour.

  • Makes25
  • Cook time10 minutes
  • Prep time20 minutes
Pan-fried pork and water chestnut dumplings

Ingredients

  • 300g Coles Australian 3 Star Pork Mince
  • ¼ cup finely chopped water chestnuts
  • ¼ cup finely chopped coriander
  • 2 spring onions, thinly sliced
  • 2 tsp finely grated ginger
  • 1 garlic clove, crushed
  • 2 tsp dry sherry or Chinese rice wine
  • ¼ tsp Chinese five spice
  • ¼ cup (60ml) soy sauce
  • 2 tsp sesame oil
  • Pinch of ground white pepper
  • 25 wonton wrappers
  • 2 tsp peanut oil
  • 1 tbs rice vinegar
  • 1 tsp caster sugar
  • Spring onion curls, to serve

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Method

  1. Step 1

    Combine the mince, water chestnuts, coriander, sliced spring onion, ginger, garlic, sherry or rice wine, Chinese five spice, 1 tbs of the soy sauce and 1 tsp of the sesame oil in a medium bowl. Season with salt and white pepper.
  2. Step 2

    Place 1 wonton wrapper on a clean work surface. Top with 1 tsp of mince mixture. Brush edges with a little water. Bring edges together to enclose filling and pinch the centre to seal. Repeat with remaining wonton wrappers and mince mixture to make 25 dumplings.
  3. Step 3

    Heat peanut oil in a large non-stick frying pan over medium-high heat. Add dumplings in a single layer. Cook for 2 mins or until golden underneath. Drizzle with ¼ cup (60ml) of water. Cover. Cook for 4-5 mins or until cooked through.
  4. Step 4

    Combine vinegar and sugar in a bowl with remaining soy sauce and sesame oil.
  5. Step 5

    Arrange the dumplings on a serving platter. Sprinkle with spring onion curls. Serve with the dipping sauce.

    Pan-fried pork and water chestnut dumplings

    Pan-fried pork and water chestnut dumplings
    • Makes25
    • Cook time10 minutes
    • Prep time20 minutes
    Ingredients
    • 300g Coles Australian 3 Star Pork Mince
    • ¼ cup finely chopped water chestnuts
    • ¼ cup finely chopped coriander
    • 2 spring onions, thinly sliced
    • 2 tsp finely grated ginger
    • 1 garlic clove, crushed
    • 2 tsp dry sherry or Chinese rice wine
    • ¼ tsp Chinese five spice
    • ¼ cup (60ml) soy sauce
    • 2 tsp sesame oil
    • Pinch of ground white pepper
    • 25 wonton wrappers
    • 2 tsp peanut oil
    • 1 tbs rice vinegar
    • 1 tsp caster sugar
    • Spring onion curls, to serve
      Description

      Throwing a dinner party at home? These Pork and water chestnut dumplings make the ultimate easy starter. They're crispy, golden and big on flavour.

      Method
      1. Step 1

        Combine the mince, water chestnuts, coriander, sliced spring onion, ginger, garlic, sherry or rice wine, Chinese five spice, 1 tbs of the soy sauce and 1 tsp of the sesame oil in a medium bowl. Season with salt and white pepper.
      2. Step 2

        Place 1 wonton wrapper on a clean work surface. Top with 1 tsp of mince mixture. Brush edges with a little water. Bring edges together to enclose filling and pinch the centre to seal. Repeat with remaining wonton wrappers and mince mixture to make 25 dumplings.
      3. Step 3

        Heat peanut oil in a large non-stick frying pan over medium-high heat. Add dumplings in a single layer. Cook for 2 mins or until golden underneath. Drizzle with ¼ cup (60ml) of water. Cover. Cook for 4-5 mins or until cooked through.
      4. Step 4

        Combine vinegar and sugar in a bowl with remaining soy sauce and sesame oil.
      5. Step 5

        Arrange the dumplings on a serving platter. Sprinkle with spring onion curls. Serve with the dipping sauce.