Prep 1 hr 35 mins
Cook 25 mins
I developed these from a recipe on the net for my hubby, hence the name! These are so good, they make a meal for 2 with a salad with Chinese dressing or some veggies or a started for 4-6. Serve with a couple of dipping sauces; I like Sichuan chilli oil sauce and a soy-vinegar sauce. (Prep time includes 1 hour refridgeration).
- 2 garlic cloves, crushed
- 2 teaspoons ginger, grated
- 2 spring onions, finely chopped
- salt & pepper
- 1 pinch sugar
- 1 tablespoon oyster sauce
- 1 teaspoon chilli garlic paste
- 1 teaspoon sesame oil
- 250 g ground pork
- round dumpling wrappers
- 1 egg, beaten and mixed with
- 1 tablespoon water
- 2 tablespoons peanut oil
- Combine first 9 ingredients (garlic down to minced pork) and cover and refridgerate for an hour or so - this mixture can me made the day before.
- Make the dumplings: work with about 4 at a time, place a spoonful of filling in the middle of the dumpling and brush around the wrapper with a little egg mixture. Bring the edges together to seal them, making small folds in the joined side to form a half moon shape. Place dumplings on a plate covered with plastic wrap while you make the rest of the dumplings - this ensures they won't dry out.
- Cook the dumplings: bring a large pot of water to the boil and cook the dumplings in two or three batches for around 4 minutes. Drain. Heat oil in batches in a non stick pan and fry the dumplings for a few minutes til one side is golden and crisp. Keep in warm oven while making the rest of the dumplings.
- Serve with your choice of sauces and enjoy!