Pork And Chive Chinese Dumpling

• kokonaisaika: 43 minutes

Ainekset

Garlic-Chives seasoning:

225g garlic chives (garlic scapes)

1/2 tsp sugar

2 tsp sesame oil

500g 20% fat pork mince

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

1 tsp white pepper

2 tsp cornflour

1 tsp sesame oil

1/2 tsp chicken powder

1/4 tsp salt

1-2 shop bought dumpling wrappers

DUMPLING SKIRT

2 tsp cornflour

2 tsp plain flour

Pinch of salt

1 cup water

DUMPLING SAUCE

1 tsp light soy sauce

1 tsp chilli oil

2 tsp Chinese black vinegar

1/2 tsp sugar

1 spring onion, diced

Ohjeet

Wash and finely cut garlic chives. Marinate with sugar and sesame oil.

In a separate bowl, marinate pork mince with light soy sauce, dark soy sauce, oyster sauce, white pepper, chicken powder and salt then mix well. Add cornstarch and sesame oil. Combine with garlic chives then chill in fridge for 30 mins min.

Prepare a bowl of water and a plate with plain flour. Dip a finger into water, wet the edges of the wrapper, then add ½ tbsp of the filling into the centre.

Fold the dumpling from the bottom up and firmly pinch at the middle, then start pleating each side from the right into the centre, firmly pinching as you go. Tuck in the sides and repeat with the left side. Firmly pinch across the top of the dumpling to ensure a tight seal. Repeat.

Make a slurry with cornstarch, flour, water and salt. Add oil to a frying pan. On medium high heat, add the dumplings and pan fry for 2-3 mins until the base is golden brown. In a medium low heat, add the slurry to the dumplings, cover with a lid and steam for 10-12 minutes.

Serve with dipping sauce.

Muistiinpanot

READ ME! FEW THINGS: I always make sure to get 20% fat pork mince (minimum 20%) to ensure it's juicy! Shop bought wrappers can be bought chilled or frozen at Asian supermarkets!

Can be frozen!

dejashu • Author - If frozen, I boil them for 7-10 mins until it starts floating up! Drain water then I pan fry them quickly on a medium high heat if I want them crispy!