Pork & Pink Lady® Apple Dumplings with Chilli & Apple Dipping Sauce
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 15-20
- Category: Starters
- Cuisine: Asian
Description
Moreish beyond, these crispy pan-fried pork dumplings with juicy Pink Lady® apple are a tasty, textural delight.
Ingredients
Pork & Pink Lady® Apple Filling
500 g pork mince
1 large Pink Lady® apple, peeled and grated
1½ C (375 ml) finely shredded Chinese or green cabbage
3 spring onions, finely sliced
¼ C (60 ml) fresh coriander, finely chopped
2 tsp (10 ml) fresh ginger, grated
2 cloves garlic, minced
1 Tbsp (15 ml) soy sauce
1 Tbsp (15 ml) oyster sauce
1 tsp (5 ml) sesame oil
1 tsp (5 ml) rice vinegar
1 tsp (5 ml) finely grated lime zest
½ tsp (2.5 ml) white pepper
1 tsp (5 ml) salt, plus extra for salting the cabbage
1 Tbsp (15 ml) cornflour
To Assemble
30–35 gyoza wrappers
Water, for sealing
1 Tbsp (15 ml) vegetable oil, for frying each batch
⅓–⅖ C (80–100 ml) water, for steaming each batch
Chilli & Pink Lady® Apple Dipping Sauce
6 Tbsp (90 ml) soy sauce
2 Tbsp (30 ml) Pink Lady® apple juice
2 Tbsp (30 ml) rice vinegar
1 tsp (5 ml) sesame oil
1 tsp (5 ml) honey
1 tsp (5 ml) fresh chilli, finely chopped (optional)
1 tsp (5 ml) fresh ginger, grated
1 spring onion, finely sliced
1 Tbsp (15 ml) sesame seeds, toasted
To Serve
Extra sliced spring onions
Fresh coriander leaves
Toasted sesame seeds
½ Pink Lady® apple, finely diced (optional)
1 small red chilli, finely sliced (optional)
Instructions
Pork & Pink Lady® Apple Filling
Grate the Pink Lady® apple and gently squeeze out a little of the excess juice, leaving the apple moist.
Place the cabbage in a bowl, sprinkle lightly with a little extra salt and leave to stand for 10 minutes. Squeeze out as much excess moisture as possible using your hands or a clean kitchen towel.
Combine the pork mince, grated apple, cabbage, spring onions, coriander, ginger, garlic, soya sauce, oyster sauce, sesame oil, rice vinegar, lime zest, white pepper, salt and cornflour in a large mixing bowl.
Using clean hands, mix vigorously for 2–3 minutes until the filling becomes slightly sticky. This develops the proteins in the mince, resulting in tender, juicy dumplings.
To Assemble
Place a gyoza wrapper in the palm of your hand and spoon about 1 tablespoon of filling into the centre.
Lightly brush the edge of the wrapper with water. Fold into a half-moon shape, pleating one side to create approximately seven neat pleats while pressing firmly to seal.
Repeat until all the filling has been used.
Cook the Dumplings
Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat.
Arrange the dumplings flat-side down in a single layer, leaving a little space between each one.
Cook for 2–3 minutes, or until the bases are crisp and golden brown.
Carefully pour ⅓–⅖ C (80–100 ml) water into the pan and immediately cover with a tight-fitting lid. Steam for 5–6 minutes, or until the water has completely evaporated and the pork is cooked through.
Remove the lid and cook for a further 1–2 minutes to crisp the bases again.
Transfer to a serving platter and repeat with the remaining dumplings.
Chilli & Pink Lady® Apple Dipping Sauce
Whisk together the soya sauce, Pink Lady® apple Juice, rice vinegar, sesame oil and honey until well combined.
Stir in the chilli, ginger and spring onion, then transfer to a serving bowl. Sprinkle over the toasted sesame seeds.
To Serve
Serve the dumplings immediately while hot and crispy with the dipping sauce alongside. Garnish with extra spring onions, fresh coriander, chopped Pink Lady® apple and toasted sesame seeds, if desired.
Notes
Squeeze lemon juice over the diced apples to prevent browning before serving.
