Pork Dumplings

My take on pork dumplings – tender, juicy and delicious.

Ingredients

• 800g pork mince

• ½ cup spring onion (finely chopped)

• 1 tsp minced garlic

• 1 tsp minced ginger

• ½ tbsp soy sauce

• ½ tbsp rice vinegar

• 1 tbsp sesame oil

• 1 egg (whisked)

• Dumpling wrappers

• ¼ cup water (for assembly)                 

To Serve

• Soy sauce

• Chilli oil

Method

1. Over low medium heat, sauté the spring onions in half of the sesame oil in a small pan until soft then set aside.

2. In a large mixing bowl, add pork mince, garlic, ginger, soy sauce, rice vinegar, remaining sesame oil, egg and spring onion. Combine until an even mixture forms.

3. Prepare your assembly station with dumpling wrappers, water and pork mixture. Line a tray with baking paper to place dumplings once assembled.

4. Take one dumpling wrapper and place it in the palm of your hand. Next, line the edge of the wrapper (side facing up) with water using a small basting brush.

5. Spoon one teaspoon of mixture into the centre of the wrapper then fold into a half moon so the edges meet and seal.

6. Start with one pleat on the right side roughly 5mm from the centre, then another pleat on the left side at an equal distance from centre. Add a second pleat on the right roughly in between the corner and your first pleat. Repeat on the left side.

7. Set aside your completed dumpling on the baking tray and repeat until you finish your mixture and wrappers.

8. Once all your dumplings have been assembled, prepare your steamer. Ensure it’s lined with baking paper.

9. Steam your fresh dumplings for 15 – 20 minutes depending on final size. Ensure steamer is not crowded and dumplings do not touch.

10. Serve with soy sauce and chilli oil or your choice of condiments.

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