Zingy Ginger & Pork Dumplings

• 30 dumpling wraps (gow gee pastry)
• 250g pork mince (can also be chicken, beef or prawn)
• 1/4 cabbage (common), finely chopped
• 1/2 cup oyster mushrooms, diced
• 1/2 tb soy sauce or tamari
• 1/2 tb sesame oil
• 1/2 tb garlic infused olive oil
• 1/4 tsp chilli flakes (optional)
• 1/2 bunch spring onion (green part only), finely chopped
• 2 tb NOGO Zingy Ginger Sauce

1. Heat garlic infused olive oil in pan, add cabbage, half of the spring onion and oyster mushroom and season with salt and pepper. Cook until wilted. Transfer to a large mixing bowl and set aside to cool for 10mins.
2. Add pork mince, chilli flakes, soy sauce, sesame oil, NOGO Zingy Ginger Sauce and the remaining spring onion to cabbage mixture. Mix until well combined.

1. Place a ball of ½ tablespoon of filling in the centre of the dumpling wrapper. Brush wrapper’s edges with water.
2. Fold wrapper in half and pinch the centre.
3. Wet reverse edges with water and fold 3 pleats.
4. Repeat on the other side.

1. Heat oil in large pan, place dumplings with flat side down and cook until bottom becomes golden brown.
2. Pour ¼ cup of water and close the lid immediately to let it steam for 2-3 minutes until dumpling wrapper is cooked.