Chinese Style Dumplings
This Community Recipe was uploaded by the user louise.
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Using ready bought wonton papers, these are a lot quicker and easier than you might think! This recipe makes around 30 beautifully satisfying little dumplings.
- 1 packet 30 + wonton papers
- 2 tbsp soy sauce
- 450 g pork mince
- 1 lump ginger
- 2 tbsp rice wine vinegar
- 3 ml veg oil
- 4 spring onion
- 1 tbsp sesame oil
- 2 cloves garlic
- 1 tbsp honey
(For extra flavour, make this filling the night before if possible to allow to marinade, but not crucial!)
Put your minced pork into a large bowl. Then add:
• Chopped and washed spring onions.
• Grated or finely chopped garlic.
• A grated thumb size piece of ginger.
Now season the pork with a pinch of salt, a tbspn of sesame oil, 2 tbspn of rice wine vinegar, 1 tbspn honey and 2 tbspn of soy sauce.
Thoroughly mix the flavours into the pork mince. This is best done with your hands to help compact the meat.
Chill the mixture. Overnight is best but can be used straight away.
Folding The Dumplings
I use a handy little gadget to crimp the edges for this part, which cost less than a fiver! But this can be done by hand, and you get more bragging rights.
Place a tsp of pork mixture into the centre of the square of paper. Lightly dampen 2 adjacent edges of the paper with a wet finger to help stick. Fold the paper over using your hands, or the crimper.
Make sure you seal everything in otherwise it will come out during cooking!
Make as many as your mixture will allow. This recipe will make about 30.
It's best to chill these uncovered in the fridge for 30 mins or so before cooking. Place onto parchment paper or lightly dust a board with cornflour to prevent sticking.
Fry 'em Up!
Heat a large frying pan to a medium heat. Add a generous amount of veg oil to the pan, enough to cover the base.
When the oil is hot, carefully lay in your dumplings. Be careful not to overcrowd the pan. Once golden on the base, turn onto each side to colour all around. To colour all 3 sides will take between 2-3 mins in total.
Your dumplings are ready to eat! Serve with a pot of soy for dipping, or Chinese black vinegar. Enjoy!
Hungry for more? Try one of these!