STEAMED PORK & PRAWN DUMPLINGS
1 sachet (500mL) FODMAPPED Chicken Slow Cooked Stock
2 tbsp gluten free soy sauce
3cm ginger, peeled
2 star anise
20 gluten free dumpling wrappers
200g lean pork mince
100g prawn meat, chopped
2 tbsp fresh coriander leaves, chopped
1 tsp grated lemongrass
1 egg white
To garnish: finely sliced chilli & Vietnamese mint
Pour the FODMAPPED Chicken Slow Cooked Stock into the base of a double saucepan or wok and bring to the boil over a low heat.
Combine the pork mince, prawn meat, coriander leaves and lemon grass in a small bowl and mix well.
Lay the gluten free dumpling wrappers onto a flat surface. Divide the pork mixture evenly between all the wrappers.
Brush the edges of the wrappers with the egg white and press the edges to secure the filling into an envelope shape, neatly twisting the top to secure.
Place a piece of baking paper into the base of a bamboo steamer and place the dumplings into the steamer in a single layer. Do not allow them to touch as they will stick together.
Place the steamer over the simmering stock, cover with the steamer lid and steam for 7 minutes.
Serve a few dumplings in each bowl with a ½ cup of steaming liquid. Garnish with sliced chilli and Vietnamese mint.
Pork mince maybe replaced with chicken mince.