Pork and five spice dumplings
- 100g fresh shiitake mushrooms
- 300g lean pork mince
- 1 small carrot, peeled, finely grated
- 1 tablespoon finely chopped fresh chives
- 1 clove garlic, crushed
- ½ teaspoon Chinese five spice
- 1½ tablespoons hoisin sauce
- 20 wonton wrappers
- 2 teaspoons peanut oil
- ¼ small red cabbage, finely chopped
- 1 cup podded frozen edamame, thawed
- 2 bunches baby bok choy, trimmed
- 1 tablespoon reduced-salt soy sauce
1 Finely chop 3 mushrooms, then cut remaining mushrooms in quarters. Place chopped mushrooms in a large bowl. Add mince, carrot, chives, garlic, five spice and 2 teaspoons of hoisin sauce, mixing to combine.
2 Lay wrappers out on a clean work bench. Place 2 teaspoons of mixture in centre of each wrapper. Brush edges with a little water, then bring corners together to enclose filling. Pinch edges to seal.
3 Line base of a large steamer with baking paper. Working in batches, place dumplings in one layer in steamer. Place steamer over a saucepan of boiling water, then cover and steam for 4 minutes or until dumplings are tender and cooked through.
4 Meanwhile, heat oil in a large wok over high heat. Add remaining mushrooms and stir-fry for 1 minute. Add cabbage and stir-fry for 2 minutes. Add edamame and bok choy, stir-frying for 1–2 minutes or until veg are crisp and tender.
5 In a small bowl, combine remaining hoisin sauce with soy sauce. Divide vegetables among four serving bowls. Top each with 5 dumplings, then serve drizzled with sauce.
Nutrition Info (per serve)
Total fat 11.5g
–Saturated fat 3.5g
Dietary fibre 8.2g
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