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Kale and OmniPork Wontons

Time: ≤60mins Veg. Cat.: Vegan / Buddhist Friendly Cooking: Boil Category: Banquet Dish Servings: 1 Author: Christine Cheung

Ingredients

OmniPork

150g

Kale

1 lb

Shittake mushroom (diced)

½ bowl

Black fungus

A little

Round dumpling skin

½ catty

Seasonings

Oil paste

2 tbsp

Sugar

1 tsp

Salt

½ tsp

Ground pepper

A pinch

Sesame oil

1 tsp

Cornstarch

1 tsp

Ginger juice

2 tsp

Red Chilli Oil

Soy sauce

3 tbsp

Sugar

1½  tsp

Sesame oil

1 tbsp

Bean paste sauce

1 tbsp

Minced ginger

1 tsp

Chopped coriander

1 tsp

Zheng jiao vinegar

1 tsp

Crushed Sichuan chili

½ tsp

Steps

Step 1

Boil kale leaves for 2 minutes with boiling water. Scoop them up and drain them under cold water.

Step 2

Drain kale leaves and squeeze out excess water. Mince them and add OmniPork. Stir-fry shiittake mushrooms and black fungus.

Step 3

Add seasoning into the mixture and mix well.

Step 4

Place 1 tsp of stuffing on the dumpling skin. Wet the edge of the skin with water and fold it.

Step 5

Cook dumplings in boiling water until they float in the water.

Step 6

Serve dumplings with sesame oil and vinegar.