Serving size : 3

 

Ingredients

  • 300g dumpling pastry
  • 1 tbsp cooking oil
  • 75 ml water

 

Fillings

  • 110g minced pork
  • 75g cabbage or chives, finely chopped
  • 1 tsp finely chopped ginger
  • ½ tbsp Shaoxing rice wine
  • ½ tbsp dark soy sauce
  • ½ tsp light soy sauce
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ½ tbsp finely chopped spring onions
  • 1 tsp sesame oil
  • ½ tsp sugar
  • 1 tbsp water

 

Dipping Sauce

  • 3 tbsp light soy sauce
  • 1 tbsp white rice vinegar
  • 2 tsp chilli oil

Method

Combine the fillings in a large bowl and mix them together thoroughly.

Place 2 tsp of filling in the center of each dumpling skin and moisten the edges with water. Fold the dough in half and pinch together with your fingers. (If the dumpling pastry doesn’t seal properly, rim the edges with water then pinch to seal).

Pleat around the edge, pinching with your fingers to seal well.    Place the dumpling on the floured tray.

To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot.  Add the oil and place the dumplings flat-side down into the pan.

Reduce the heat and cook for about two minutes until the dumplings are lightly browned. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes.

To serve, remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce.

For the dipping sauce, combine all the dipping sauce ingredients together in a small bowl.