INGREDIENTS:
- 200g pork mince
- 200g Chinese cabbage or kale, finely shredded
- 150g prawn, minced (optional)
- 1 bunch shallot, finely chopped
- 3 garlic cloves, finely chopped
- 2cm knob ginger, finely grated
- 1 Tbs soy sauce
- 2 Tbs sesame oil (optional)
METHOD:
1. Mix all raw prepared ingredients.
2. Place in the fridge until ready for wrapping.
3. Make your pockets of goodness using your gluten free dumpling wrappers.
Tips:
- Ensure vegetables are well drained so that there is no excessive moisture in your mixture.
- If filling seems too wet, add a tea spoon or two of tapioca starch
- Any left over filling can be steamed or stir fried to serve with veggies, rice, or noodles
Shop our Dumpling Pastry Mix here.