Photo by Chris Court, William Meppem
Snow peas and water chestnuts add a fresh crunch to these tasty dumplings
Recipe information
Yield
Makes 30 dumplings
Ingredients
2 1/2 cups finely shredded kale leaves
3 1/2 ounces snow peas, trimmed and finely chopped
2 tablespoons finely chopped water chestnuts
1/2 cup cilantro leaves, chopped
2 tablespoons chopped garlic chives
1 teaspoon finely grated ginger
1 tablespoon mirin (Japanese rice wine)
1 teaspoon sesame oil
1/3 pound ground pork
Sea salt and cracked black pepper
30 wonton wrappers
Scallions, thinly sliced, to serve
Chili sauce and Chinese black vinegar, to serve
Preparation
Place the kale, snow pea, water chestnut, cilantro, chive, ginger, mirin, oil, pork, salt, and pepper in a large bowl and mix well to combine. Place the wrappers on a clean work surface and brush the edges with water. Place 1 teaspoon of the kale mixture in the center of each wrapper. Fold the edges of the wrappers over and press together to seal. Place a steamer lined with non-stick baking paper over a saucepan of simmering water. Steam the dumplings, in batches, for 10–12 minutes or until cooked through. Top with the onion and serve with chili sauce and black vinegar.
From Life in Balance: A Fresher Approach to Eating © 2016 by Donna Hay. Reprinted with permission by HarperCollins Publishers.
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Recipe notes
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