Makes 25 pieces
1 lb. (500g) medium ground pork
1 bunch of Chinese chives, chopped
4 Tbsp. cornstarch
4 Tbsp. water
2 Tbsp. soy sauce
1/2 tsp. of salt and pepper to taste
1 pkg. dumpling wrappers
1/2 C. water
4 Tbsp. vegetabel oil
Dipping Sauce
2 Tbsp. soy sauce
1 Tbsp. water
1 tsp. chili oil
1 tsp. lime juice
1/4 tsp. garlic, minced
1 pinch of sugar
Black pepper to taste
Mix ingredients for meat filling together. Spoon filling in the centre of each dumpling wrapper. Wet edges with water; press wrapper edges sealed; pleat, press sealed again. Pour vegetable oil into a non-stick pan over med-high heat; add dumplings ensuring they are not touching. Add 1/2 C water, cover and cook until all the water has evaporated and the bottom of the dumpling is a crisp golden brown.
To make the sauce, add all ingredients together and stir well.
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