Kale and OmniPork Wontons |
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SERVES 1PREP •COOK 1h
Credit: Christine Cheung
mushrooms
| ½ | bowl | shiitake mushrooms, diced | ||
black fungus |
In a pan, stir fry shiitake mushrooms and black fungus.
filling
| 150 | g | |||
| 1 | lb | kale, boiled (2 mins), drained under cold water, squeezed to remove water, minced | ||
| 2 | tablespoons | oil paste | ||
| 1 | teaspoon | sugar | ||
| 1/2 | teaspoon | salt | ||
| 1 | pinch | ground pepper | ||
| 1 | teaspoon | sesame oil | ||
| 1 | teaspoon | cornstarch | ||
| 2 | teaspoons | ginger juice |
Mix everything and mushrooms.
| ½ | catty | round dumpling skin |
Place 1 teaspoon of stuffing on round dumpling skin. Wet the edges with water and fold.
Cook in water until they float.
red chili oil
| 3 | tablespoons | soy sauce | ||
| 1 1/2 | teaspoon | sugar | ||
| 1 | teaspoon | sesame oil | ||
| 1 | tablespoon | bean paste sauce | ||
| 1 | teaspoon | ginger, minced | ||
| 1 | teaspoon | coriander, chopped | ||
| 1 | teaspoon | Zheng jiao vinegar | ||
| 1/2 | teaspoon | Sichuan chili, crushed |
In a small plate, mix everything.
Serve dumpling with red chili oil.