Pork and Ginger Potsticker Dumplings

Nutrition per serve

Ingredients

• 200g Chinese broccoli
• 1pcs pak choy
• 1pcs carrot
• 1clove garlic
• 50g oyster sauce
• 300g pork and ginger dumplings
• 10ml sesame oil
• 5ml soy sauce
• 3ml sugar
• 23ml neutral-flavoured oil

Method

1. Step 1 — Prep vegetables
   Bring a medium saucepan of water to the boil for the vegetables. Coarsely chop the Chinese broccoli and pak choy, keeping the stems and leaves separate. Peel the carrot into ribbons with a vegetable peeler. Crush or finely chop the garlic.
2. Step 2 — Make oyster-soy sauce
   Combine the oyster sauce, 1 tsp soy sauce and ½ tsp sugar in a bowl.
3. Step 3 — Pan-fry pork dumplings
   PORK DUMPLING OPTION Heat 1 tbs oil in a medium deep frypan over medium-high heat. Cook the pork dumplings, without turning, for 2-3 mins until golden on one side.
4. Step 4 — Steam dumplings
   Carefully add 60ml (¼ cup) water to the dumplings (take extra care adding water to the hot pan as the oil can spit and the steam created is very hot). Cover and steam for 3 mins or until the dumplings are tender. Remove from the pan and reserve the pan.
5. Step 5 — Blanch vegetables
   Meanwhile, cook the Chinese broccoli stems and pak choy stems in the pan of boiling water for 1 min. Add the carrot, Chinese broccoli leaves and pak choy leaves and cook for 30 secs or until just wilted. Drain well.
6. Step 6 — Get ready to serve
   Heat the sesame oil, 2 tsp oil and garlic in the reserved frypan over high heat until sizzling. Add the oyster-soy sauce and bring to a simmer. Add the vegetables and toss to coat. Divide the pork dumplings and vegetables among bowls. Drizzle with any remaining sauce to serve.

Allergens

Soy, Mollusc, Fish, Gluten, Sesame, Wheat