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
- 2 inch minced ginger
- 14.79 ml sweet chili sauce
- 14.79 ml light soy sauce
- 2.46 ml sesame oil
- 25 dumpling wrappers
- vegetable oil (for frying)
For the dipping sauce (per person)
- 4.92 ml soy sauce
- 4.92 ml rice wine vinegar
- 0.19 ml 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.
These were fabulous! I thought they turned out really yummy and I loved the dipping sauce too! Only change I made was adding a little bit of finely chopped water chestnuts to the meat mixture for that nice crunch. The next day I had some of the leftovers for breakfast and added a little Worcestershire sauce to the dipping sauce and that was good too, (not that it needed it, but it reminds me of dim sum this way). Very nice, thank you Ferng! Reviewed for PAC Spring 2009.