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Little Basket Bun Dumplings

Little Basket Bun Dumplings recipe, brought to you by MiNDFOOD.

Little Basket Bun Dumplings

Serves 4

1½ cups beef stock

2/3 cup salt-reduced soy

2 tbsp Chinese rice wine or dry sherry

4 tsp sesame oil

6cm piece ginger, peeled

2 garlic cloves

2 spring onions

2 star anise

2 tsp gelatine

300g pork mince

275g packet gow gee wrappers

1 
long red chilli, thinly sliced (deseeded, if preferred)

steamed Asian greens, to serve, optional

1 Place stock, 2 tbsp soy, rice wine and half the sesame oil into a saucepan. Thinly slice half the ginger and half the garlic cloves, and cut 1 spring onion into thirds. Add to stock with star anise. Place stock mixture over a medium heat and bring to the boil. Simmer for 3 minutes. Combine gelatine with 2 tbsp cold water in a small bowl. Remove stock from heat and add gelatine mixture. Stir until dissolved. Pour into a bowl. Cool. Cover and refrigerate for at least 2 hours or until a jelly forms.

2 Peel remaining ginger and garlic. Finely grate and place in a bowl. Finely chop remaining spring onion and add to ginger with mince. Stir until well combined. Line 2 large trays with plastic wrap. Roll heaped teaspoonfuls of mince mixture into balls and place onto prepared tray.

3 Using a rolling pin, roll each gow gee wrapper into a 10cm round. Place 4 wrappers onto a flat surface. Brush edges of wrappers with cold water. Place 2 tsp jelly in the centre of each wrapper and top with a mince ball. Holding a wrapper in one hand, pleat wrapper around filling forming a dumpling. Place onto tray. Continue with remaining dumplings. Combine remaining soy, sesame oil and chilli in a bowl.

4 One-third fill a wok with water and place over a high heat. Bring to the boil. Line the base of a large steamer basket with baking paper. Place dumplings into basket. Cover with lid. Place over simmering water (ensure base of basket does not touch water). Cook for 8-10 minutes or until dumplings are cooked. Serve with soy sauce mixture and steamed Asian greens, if desired.

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