Juicy and flavoursome pork dumpling filling, sandwiched between two slices of crunchy white bread, coated in sesame seeds. Like a prawn toast and pork dumpling hybrid.
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Serves
4
FOR THE FILLING
Spring Onions
5% Fat Pork Mince
Oyster Sauce
Soy Sauce
Sesame Oil
FOR THE SANDWICH
White Bread
Mayonnaise
Sesame Seeds
Olive Oil
Serves
4
FOR THE FILLING
Spring Onions
5% Fat Pork Mince
Oyster Sauce
Soy Sauce
Sesame Oil
FOR THE SANDWICH
White Bread
Mayonnaise
Sesame Seeds
Olive Oil
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Step 1.
Trim and thinly slice the spring onions, then transfer to a bowl with the rest of the filling ingredients. Stir together until the mixture changes consistency and becomes sticky.
Step 2.
Divide the mixture between four slices of bread, then evenly smooth out. Top each one with another slice of plain bread to make sandwiches, then cut the crusts off.
Step 3.
Spread some mayo over the top of each sandwich. Tip the sesame seeds onto a plate or baking tray. Place the sandwiches into the seeds, mayo-side down, and gently pat so the sesame seeds stick. Spread mayo onto the other side of the sandwiches, then flip and coat in sesame seeds so all sides of each sandwich are coated in seeds.
Step 4.
Add a generous drizzle of oil to a frying pan and place over a medium-high heat. Once hot, add the sandwiches and cook on both sides until golden brown (4-5 mins in total).
Step 5.
Transfer the sandwiches to a baking sheet and bake at 200C for 10-15 mins until cooked through. Slice into quarters or triangles before serving.
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