Fried green curry pork dumplings with garlic and peanut nam prik

Name: Fried green curry pork dumplings with garlic and peanut nam prik recipe
Yield: 4
Ingredients: 250g pork mince; 40g fresh shiitake mushrooms, finely chopped; 40g green curry paste; 26 gow gee wrappers; 2 tbs vegetable oil; Bean sprouts, red chilli & coriander leaves, to serve; 1/4 cup (60ml) vegetable oil; 3 garlic cloves, finely chopped; 1 long red chilli, finely chopped; 2 tbs fish sauce; 3 tsp caster sugar; Juice of 1 1/2 limes; 2 tbs finely chopped coriander; 25g roasted salted peanuts, finely chopped, plus extra to serve

Rate now

Jump to recipe

by Phoebe Wood

Oct 12, 2021

Add a kick to your dumplings with this garlic and peanut nam prik.

250g pork mince
40g fresh shiitake mushrooms, finely chopped
40g green curry paste
26 gow gee wrappers
2 tbs vegetable oil
Bean sprouts, red chilli & coriander leaves, to serve

Garlic and peanut nam prik

1/4 cup (60ml) vegetable oil
3 garlic cloves, finely chopped
1 long red chilli, finely chopped
2 tbs fish sauce
3 tsp caster sugar
Juice of 1 1/2 limes
2 tbs finely chopped coriander
25g roasted salted peanuts, finely chopped, plus extra to serve

Method

1.

Line a tray with baking paper. Place pork, mushroom and curry paste in a bowl and mix well to combine. Place a heaped teaspoon of the mixture in the centre of each wrapper. Moisten the edge of each wrapper with water. Fold over to form a half moon and pinch edge to enclose the mixture. Place on prepared tray, seam-side up, lightly pressing to create a flat base on dumplings. Chill until required.
2.

For the garlic and peanut nam prik, heat oil in a small saucepan over low heat. Add garlic and chilli. Cook, stirring occasionally, for 2-3 minutes until garlic is light golden. Remove from heat. Stir in fish sauce and sugar. Cool to room temperature. Stir in lime juice, coriander and peanuts.
3.

To cook dumplings, heat half the oil in a large non-stick frypan with a lid over medium heat. Add half the dumplings, base side down. Cook for 2-3 minutes until base is golden and crisp. Add 1/4 cup (60ml) water, bring to a simmer, then cover and cook for 6-8 minutes until dumplings are cooked through and water has evaporated. Transfer to a plate, keep warm and repeat with remaining oil and dumplings.
4.

Serve dumplings with garlic and peanut nam prik, bean sprouts, chilli, coriander and extra peanuts.