Pork and apple rissoles
25 mins
1 tbsp olive oil
1 tbsp ginger, minced
2 cups brown mushrooms, finely chopped
300g pack fine cut coleslaw mix (found in the supermarket bagged lettuce section)
4 spring onions, finely sliced
¼ tsp black pepper, ground
1 tsp sesame oil
2 tbsp reduced-salt soy sauce
250g pack round wonton wrappers
You can swap:
Step 1
Heat oil in a large non-stick frypan over medium-high heat. Sauté the ginger. Add the mushrooms and cook for 2 minutes until the moisture has evaporated.
Step 2
Add the coleslaw mix and cook for 2 minutes until tender.
Step 3
Turn off the heat and add the spring onions, pepper, sesame oil and soy sauce. Stir and transfer to a bowl to cool.
Step 4
Place wrappers on a flat surface and spoon 2 teaspoons of the mixture on 1 half of each wrapper. Brush the edges with cold water, fold over and press the edges together to seal.
Step 5
Place a steamer lined with baking paper over simmering water. Cook the dumplings in batches for 6 minutes or until tender and cooked through.
Food safety tip: if you are taking leftovers for lunch, dumplings need to be kept cold, so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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