Description
Dumplings are so versatile that you can do anything you like with them. The best part is, make lots of them and keep some for other days.
Ingredients
Scale
- 1 pack wonton wrappers, store-bought
- 300g (10.5 ounces) minced pork, preferably with 15-20% fat
- 80g (3 ounces) chopped Chinese cabbage
- 20g (0.7 ounces) chopped Chinese chives
- 20g (0.7 ounces) chopped spring onion
- 10g (0.35 ounces) chopped coriander
- roasted peanut
Seasoning
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp chicken powder
- 1 1/2 tsp light soy sauce
- 1/2 tsp sesame oil
- 1 tsp corn flour
- 1 egg
Chili Oil Sauce
- 60g chicken stock
- 1/2 tsp salt
- 1/2 tsp chicken powder
- 1/2 tsp mashed Sichuan peppercorn
- 3 tsp light soy sauce
- 1 tsp dark soy sauce
- 2 tsp chili oil
- 2 tsp chinkiang black vinegar
- 2 tsp sichuan
- 2 tsp chili bean sauce (doban djan)
- 1 tsp Shaoxing wine
- 1/2 tsp sugar
Instructions
- Combine minced pork and all the chopped ingredients in a mixing bowl. Add seasoning and gently massage them into the mixture with clean hands. Roll everything into a large clump of ball. Then, slam them back into the mixing bowl. Repeat a few times until the mixture starts to tighten.
- Place a teaspoonful filling in the middle of a wonton skin. Lightly rub some water around the edges of the wonton skin. Fold into half and pinch the edges to seal. Repeat until all the filling is used up.
- Bring a pot of water to boil and gently poach the dumplings for about 7 minutes or until cooked through. Drain dry and place them in a serving bowl.
- Mix the sauce ingredients in a bowl. Drizzle as much sauce as you like onto the dumplings. Garnish with some chopped spring onion and roasted peanut. Serve.
- Category: Appetiser
- Cuisine: Chinese