Ingredients

Method

• For the dumpling wrapper:
• 250 g flour
• ¾ cup hot water
• For the filling, mix:
• 3 spring onions, finely chopped
• 2 cloves garlic, minced
• 500 g pork mince
• 2 T light soya sauce
• 2 T Oyster Sauce
• For the starch liquid, mix:
• ¾ cup water
• 1 T flour
• 1 T cornstarch

Method

Ingredients

1 To make the wrappers, combine the flour and hot water to make a dough. Roll into a ball and allow to rest for 2–3 minutes to cool. Transfer to a work surface and knead for 3 minutes. Cover with a mixing bowl and allow to rest for 30 minutes.

2 Roll out the dough into a log. Cut into pieces of your desired size, usually 1–2 cm in length for smaller dumplings, 2–3 cm for medium, and 3–5 cm for large.

3 Flatten each piece of dough, then roll into a disc, keeping the edges thin and the middle thicker.

4 Fill each wrapper with a bit of the filling – the amount will differ depending on your dumpling folding experience and the size of the dumplings. Start with a little and work your way up as you gain more experience. Fold the dumplings to make a crescent shape and pinch the edges closed.

5 Preheat a little vegetable oil in a non-stick pan over a medium-low heat. Cook the dumplings for 1–2 minutes. Stir the starch liquid, then add about 3 T to the pan. Cover with a lid and cook for 10 minutes, adding a little more starch liquid if necessary.

6 Remove the lid and let the remaining liquid cook until the starch liquid starts forming a tuille. Invert onto a plate and serve with your choice of dipping sauce.

Find more pork recipes here 

Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones