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Ingredients
Meat left over from Master stock (refer week 21), vitamised
Gyoza dumpling pastry
1 tsp Wasabi paste
½ long red chilli, finely chopped
½ tsp Shrimp paste
1 tbsp Worcestershire sauce
Ponzu dipping sauce
Juice of1 orange
Sesame oil
Kikkoman Organic Soy Sauce
½ cup chopped coriander
Method
1. In a mixing bowl, combine the vitamised meat, wasabi, shrimp paste, worcestershire and chilli.
2. Place a tsp. of mix onto the dumpling pastry, brush with a little water then fold over and crimp to seal (you can use a fork to crimp the edges.)
3. Place onto either baking paper or lettuce leaf (I used banana leaf) and steam for 8 -10 minutes
4. Mix together the orange juice, soy sauce, sesame oil and chopped coriander. This is your Ponzu dipping sauce.
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