These fried, then steamed, dumplings are incredibly morish- I have eaten 12 and looked for more! The portion below makes about 45-50 dumplings. I normally freeze half of the mixture. It never stays in the freezer too long! If you have ginger oil, add it to the frying oil for extra flavour.
- 400 g ground pork
- 2 spring onions
- 1 egg, beaten
- 1 1⁄2 inches minced ginger
- 1 tablespoon sweet chili sauce
- 1 tablespoon light soy sauce
- 1⁄2 teaspoon sesame oil
- 25 dumpling wrappers
- vegetable oil (for frying)
For the dipping sauce (per person)
- 1 teaspoon soy sauce
- 1 teaspoon rice wine vinegar
- 3 drops sesame oil
- minced ginger (to garnish)
- Mix the pork, spring onions, ginger, egg, chili sauce, soy sauce and seasame oil in a food processor. This is your dumpling filling.
- Wet the edges of the dumpling wrappers with water, put a dollop of filling in the center and press and fold the edges together to seal.
- Heat the vegetable oil for frying- you can also add a few drops of ginger and sesame oil to this for extra flavour. About 2 tablespoons in total is ample.
- Fry about 12 dumplings at a time in the oil, turning to brown. When they have been frying for about 2 minutes, add 0.5 cup of water to the pan and cook until the water is absorbed. I normally cover the pan for the first two minutes of this cooking time to ensure they are well steamed.
- Remove and served with the dipping sauce.
- For the sauce:.
- Combine the sauce ingredients and garnish with the chopped ginger.