Recipe Book

21
the Fast Slow Go
™
BPR680
Pork and Chive Dumplings
Prep time: 30 minutes
Steam: 8 minutes per batch
Makes: 25
Ingredients
250g pork mince
½ cup (50g) chopped garlic chives, plus extra to serve
2 teaspoons finely grated fresh ginger
1 teaspoon sesame oil
1 tablespoon shoaxing wine
2 teaspoons soy sauce, plus extra to serve
2 teaspoons cornflour
3 tablespoons chicken stock
½ teaspoon salt
1 teaspoon sugar
25 gow gee wrappers
Black vinegar, to serve
Thinly sliced red chilli, to serve
Method
1. Place the mince, chives, ginger, oil, shoaxing wine,
soy sauce, cornflour, chicken stock, salt and sugar
in a bowl. Using a fork, break up the mixture and
mix well.
2. Place 2 teaspoons of the filling in the centre of a
gow gee wrapper. Brush a little water around the
edge of the wrapper and fold and pinch the edges
together to seal. Repeat with the remaining filling
and wrappers.
3. Place the trivet in the cooking bowl and add
1 litre (4 cups) water. Close and lock the lid,
remove the pressure release valve. Select
STEAM and adjust the cooking time to 8
minutes. Press START to preheat.
4. Place half the dumplings in a 25cm expandable
steaming basket.
5. Once preheated, place the basket in the cooker.
Close and lock the lid.
6. When cooking has completed, repeat with the
remaining dumplings.
7. Serve with soy sauce, vinegar, chilli and
garlic chives.
Tip: Dumplings can be served in hot bone broth, if desired.