Filter
Top Products
Mains/Sides/Soups continued
Easy Pork Dumplings
Makes:30approximately
500g pork loin
1 bunch fresh chives
1 clove garlic
2 tablespoons rice wine vinegar
1 tablespoon corn flour
2 teaspoons dark soy sauce
1 teaspoon sesame oil
1 packet dumpling wrappers
1 tablespoon water
Salt and freshly ground black pepper, to taste
1. Using the large processing bowl fitted with
the large universal ‘s’ blade process pork,
chives, garlic, rice wine, corn flour, soy
sauce and sesame oil until a smooth paste.
2. Place a tablespoon of pork mixture into the
middleofeachdumplingwrapper.Wettwo
sides of the wrapper with the water and
fold in half making sure the dumpling is
sealed tightly. Repeat.
3.Bringapotofwatertotheboil.Linethe
base of a steaming basket with baking
paper. Place dumplings in basket and
cover steaming for 10-15 minutes or until
cooked. Repeat.
TIP: Once the dumplings are steamed, fry
off in a hot frypan for 1-2 minutes or until
golden.
Fish Cakes
Makes: 10
1kg Sebago potatoes, peeled, chopped
600g salmon fillet, skinned, deboned
6 long green onions
2 tablespoons fresh dill
1 ½ teaspoons lemon rind
½ cup plain flour
1 egg
2 cups panko bread crumbs
Salt and freshly ground black pepper, to taste
Vegetableoil,forfrying
1. Place potatoes in a medium pot and cover
with water. Cook for 15-20 minutes or until
cooked. Drain and lightly mash.
2. Using the large processing bowl fitted
with the large universal ‘s’ blade process
salmon, green onions, dill and lemon until
a chunky paste has formed.
3.Combinesalmonmixtureandpotatoes.
Season to taste with salt and pepper.
4. Form salmon mixture into ½ cup patties.
Refrigerate for 10 minutes.
5. Dip salmon cakes into flour, egg then
panko breadcrumbs. Repeat.
6. Heat 1cm of oil in a large frypan over
medium heat. Cook salmon cakes in
batchesfor3-4minutesoneachsideor
until cooked and golden brown. Serve hot
with tartare sauce.
31