(Serves 4)
- 500g pork mince
- 1 carrot, finely grated
- 10cm knob of ginger, grated
- 1/2 cup coriander, chopped
- 4 spring onions, chopped
- 1/2 cup soy sauce
- 2 teaspoons sesame oil
- 1 iceberg or cos lettuce, to serve
- Combine pork mince, carrot, ginger, soy sauce and sesame oil in a large bowl and stir until combined.
- Heat a large saucepan over medium heat and add a dash of oil. Add pork mixture and cook for 5-7 minutes or until golden and cooked through. Pour into a bowl and spoon mixture onto lettuce cups to serve.
Tips:
Add cooked rice as an accompaniment to bulk out the recipe for a family of 4
(Makes 24 dumplings)
- 500g pork mince
- 1 carrot, finely grated
- 10cm knob of ginger, grated
- 1/2 cup coriander, chopped
- 4 spring onions, chopped
- 1/2 cup soy sauce
- 2 teaspoons sesame oil
- 1 x pkt wonton or gow gee wrappers (from chilled section in supermarket)
- Combine pork mince, carrot, ginger, soy sauce and sesame oil in a large bowl and stir until combined.
- Place a teaspoonful of mixture into the center of the wrappers and run water around the edge of each wrapper with your finger. Pinch edges of each wrapper together to enclose filling. Repeat with remaining ingredients. Place into a steamer and onto a pot of boiling water. Steam for 8 minutes.
(Makes 12 sausage rolls)
- 500g pork mince
- 1 carrot, finely grated
- 10cm knob of ginger, grated
- 1/2 cup coriander, chopped
- 4 spring onions, chopped
- 1/2 cup soy sauce
- 2 teaspoons sesame oil
- 3 x frozen puff pastry sheets, slightly thawed
- 2 tbsp sesame seeds
- Combine pork mince, carrot, ginger, soy sauce and sesame oil in a large bowl and stir until combined.
Spoon pork mixture lengthways onto one side of the pastry sheet. - Roll the whole sheet to enclose pork filling. Slice into half and half again. place into a baking paper lined oven tray. Brush with egg yolk or water and sprinkle with sesame seeds (optional).
- Bake for 25- 30 minutes or until golden brown
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