cooks in
under 30

Kangaroo Dumplings


Prep 20 minutes

Time 6 minutes

Serves 5

What you'll need

200g Kangaroo Mince

100g pork mince

2 spring onions, finely chopped

1/4 cup chopped bamboo shoots

1 tbsp chopped water chestnuts

2 tbsp oyster sauce

2 tsp Chinese cooking wine

1 tsp sesame oil

1 egg white

30 wonton (gow gee) wrappers

Dipping sauce

1/4 cup soy sauce

1 spring onion, finely sliced

Nutritional information

Fat: 0.7g

Calories: 39

How to cook it

  1. Place the kangaroo, pork, spring onion, bamboo shoots, water chestnuts, oyster sauce, cooking wine, sesame oil and egg white together in a bowl, mixing to combine.
  2. Place a heaped teaspoon of the kangaroo mixture in the centre of each wonton wrapper. Brush the edges of the wrappers with water, bring the opposite corners to the centre to enclose the filling and press firmly to seal.
  3. Bring a large saucepan of water to the boil. Line a bamboo steamer with baking paper. Place half the dumplings in the steamer and position steamer over the water. Cover with a lid and steam for 4-5 minutes or until cooked through. Repeat with remaining dumplings.
  4. For the dipping sauce, combine soy sauce and spring onions together.
  5. Serve dumplings with dipping sauce.