Kale and OmniPork Wontons



SERVES 1PREP COOK 1h

Credit: Christine Cheung

mushrooms

½bowl

shiitake mushrooms, diced

black fungus

  1. In a pan, stir fry shiitake mushrooms and black fungus.

filling

150g

Omnipork®

1lb

kale, boiled (2 mins), drained under cold water, squeezed to remove water, minced

2tablespoons

oil paste

1teaspoon

sugar

1/2teaspoon

salt

1pinch

ground pepper

1teaspoon

sesame oil

1teaspoon

cornstarch

2teaspoons

ginger juice

  1. Mix everything and mushrooms.

½catty

round dumpling skin

  1. Place 1 teaspoon of stuffing on round dumpling skin. Wet the edges with water and fold.

  2. Cook in water until they float.

red chili oil

3tablespoons

soy sauce

1 1/2teaspoon

sugar

1teaspoon

sesame oil

1tablespoon

bean paste sauce

1teaspoon

ginger, minced

1teaspoon

coriander, chopped

1teaspoon

Zheng jiao vinegar

1/2teaspoon

Sichuan chili, crushed

  1. In a small plate, mix everything.

  1. Serve dumpling with red chili oil.