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Ingredients
Dipping Sauce
| FillingFilling: 500g minced chicken or pork (about 1lb) 1 small carrot (peeled & finely grated) ½ cup green onions (thinly sliced) 1 Tbsp of Umami seasoning 1.5 tsp Tamari or soy sauce + 1 tsp dark soy sauce 1 Tbsp sesame or olive oil 1 Tbsp water **additional ingredients: freshly grated ginger |
Method
- Combine all filling ingredients in a bowl and mix until well combined. If the mixture feels slightly wet, you can refrigerate for 30 minutes to firm up, this does not affect the cooking process.
- Scoop small portioned balls of filling and set aside.
- Heat a drizzle of olive oil in a frying pan over medium heat. Add the dumpling balls, leaving space between each one.
- Place the wonton wrappers over the top and gently press around the filling to secure.
- Drizzle a little olive oil over the top and pan fry for about a minute to let the bottom crisp up.
- Pour in ⅓ cup of water and place a lid on to steam. Repeat this 2 to 3 times, letting the water fully absorb before adding more. Once cooked, the wonton wrappers will have softened.
- Repeat in batches until all of the mixture has been used.
- Serve immediately with chili oil, extra green onion and sesame seeds.
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Author
Tony Calice, Health Information Technology Practitioner
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