RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

DRESSING

• 1/4 cup Lee Kum Kee soy sauce
• 1 Tbsp. Lee Kum Kee Chilli Garlic oil
• 1/4 cup Chinkiang vinegar ( black vinegar )
• 1 tsp. caster sugar
• 1 Tbsp. ginger, finely grated
• 1 tsp. garlic, finely chopped
• 1 tbsp. Shaoxing rice wine

GARNISH

• Spring onion, sliced
• Sesame seeds

INGREDIENTS:

• 300g Coles pork mince
• 150g Shiitake mushrooms, finely sliced
• 1 Tbsp. Lee Kum Kee sesame oil
• 1/4 cup Vegetable oil
• 1 garlic clove, finely grated
• 1 Tbsp. ginger, finely grated
• 1/3 cup spring onion, finely sliced
• 1/2 Tbsp. ground white pepper
• 2 Tbsp. light soy sauce
• 1 Tbsp. Shaoxing rice wine
• 1 packet wonton wrappers
• 1/2 cup water

METHOD:

• Heat oil in a frypan on high heat until smoking. Add mushrooms and fry until evenly caramelised, for approximately 3-4 minutes. Remove from pan and allow to cool completely.
• Combine pork mince, garlic, ginger, spring onions, white pepper, soy sauce, Shaoxing + sesame oil in a bowl, and mix together thoroughly with your hands. Add mushrooms, gently combine.
• Lay out 6 wonton wrappers at a time. Place 1 heaped teaspoon of pork mixture on each wrapper. Brush edges of wonton wrapper with water and fold into triangles. Pinch edges to seal, bring the 2 points of the triangle base together ( like tortellini ). Set folded wontons aside.
• Bring a large pot of salted water to the boil. Meanwhile, make dressing.
• Combine soy sauce, black vinegar, sugar, chilli garlic oil, Shaoxing rice wine, ginger + garlic in a bowl and whisk together. Season to taste and adjust if necessary with sugar / soy / vinegar.
• Lower wontons into boiling water in batches of 8-10 and cook until they float, approximately 3 minutes. Test one to see if the centre is cooked through.
• Serve dumpling with a teaspoon of dressing and a sprinkle of peanuts and finely sliced spring onions.