- 3 tablespoons Cobram Estate Ginger and Lemongrass Infused Extra Virgin Olive Oil, plus extra 1 tablespoon
- 150g pork mince
- 150g raw peeled prawns, finely chopped
- ½ cup sliced water chestnuts, finely chopped
- 1 green shallot, finely chopped, plus extra to serve
- 1 clove garlic, minced
- 1 tablespoon soy sauce, plus extra 1 tablespoon
- 1 teaspoon sesame oil
- 275g packet gow gee wonton wrappers
- 1 tablespoon rice wine vinegar
- Sesame seeds, to garnish
1. Pour 1 tablespoon of the Ginger and Lemongrass Infused Extra Virgin Olive Oilinto a large bowl. Add mince, prawns, chestnuts, shallot, garlic, soy and sesame oil. Mix well.
2. Place 2 teaspoons of filling in the centre of each wrapper. Brush wrapper edge with a little water. Fold in half, bring sides up to meet in the middle. Pinch together to seal and enclose filling, expelling excess air. Set aside.
3. Heat 1 tablespoon of the Ginger and Lemongrass Infused Extra Virgin Olive Oil in a large frying pan (with a lid) over a medium heat. Arrange half the dumplings, seam-side up in a single layer. Cook for 4 minutes, or until bases are golden. Add 60ml water then cover with lid. Cook for 5 minutes, or until liquid has evaporated and dumplings are cooked through. Remove from frying pan and set aside, covered, to keep warm.
4. Wipe frying pan clean. Repeat with remaining oil, dumplings and 60ml water.
5. Meanwhile, to make dipping sauce combine vinegar, extra Ginger and Lemongrass Infused Extra Virgin Olive Oil and extra soy sauce.
6. Scatter dumplings with extra shallots and a sprinkle of sesame seeds. Serve with dipping sauce on the side.