Rated 4.25 out of 5 based on 2 votes
- 300 g port mince
- 3 sprigs shallots, chopped
- 1 Tbls kecap manis
- 1 Tbls sweet chilli sauce
- 1/2 tspn grated ginger
- 1/4 cup chopped corainder
- 1 x eggwhite
- 30 x wonton wrappers
- 1 splash oil for frying
- 2 Tbls lime juice
- 1 Tbls brown sugar
- 1 tspn fish sauce
- 1 x red chilli finely chopped
To make the dipping sauce, place the lime juice, sugar, fish sauce and chilli in a bowl and stir until the sugar dissolves.
Combine in a bowl: pork, shallots, kecap manis, sweet chilli sauce, ginger, coriander and eqqwhite in a bowl & mix.
Place a teaspoonful of mixture in centre of each wrapper, fold to enclose and pinch the edges to seal.
Cook, in batches, in a large saucepan of boiling water for 2-3 minutes and drain in colander.
Heat a large frying pan, add the oil and cook dumplings on each side until golden.
Serve with dipping sauce.
(Dumplings can also be placed in bags in freezer when cooled, before frying, fry after defrosting)
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There is a lot of Chilli but tastes awesome
I love making these dumplngs as it is so easy especially freezing some for later.
With the dipping sauce you can add as lttle or as much chill as you like. This just adds to the flavour so much.