Ingredients

The following ingredients have 32 Servings
  • 1 tbsp Vegetable Oil
  • 32 Dumpling Wrappers
  • 300 g Pork Mince
  • 1/2 tsp Bicarbonate of Soda
  • 1 tsp Cornflour
  • 1 1/2 tsp Salt
  • 1 tsp Granulated Sugar
  • Pinch Pepper
  • 1 tbsp Shaoxing Rice Wine
  • 1 tsp Dark Soy Sauce
  • 1 tsp Light Soy Sauce
  • 2 tbsp Sesame Oil
  • 200 g White Cabbage (chopped)
  • 2 Spring Onions (chopped)
  • 1 cloves Garlic (chopped)
  • 2 tbsp Sweet Chilli Sauce
  • 1 tbsp Light Soy Sauce
  • 2 tsp Sesame Oil
  • 1 tsp Cayenne Pepper
  • Pinch Chilli Flakes

Instruction

  • Place the pork mince into a large bowl with the bicarbonate of soda, cornflour, salt, sugar, pepper, rice wine, soy sauces, sesame oil and 3 tablespoons of water. Use a pair of chopsticks to mix together until the liquid is absorbed. Add the cabbage, spring onion and garlic.
  • Place a heaped teaspoon of filling onto a dumpling wrapper. Fold into a half moon and then seal by pleating one of the edges and pinching it together after each pleat so that it gets sealed tightly. 
  • Heat the vegetable oil in a frying pan over a medium heat. Fry the dumplings in two batches, allowing the bottoms of the dumplings to become brown and crispy for about 2 minutes. Add 100ml cold water then cover with a lid and cook for 8 minutes until all the water has evaporated. Remove the lid and cook for another minute before removing from the pan. Repeat with the second batch. 
  • Mix all the dipping sauce ingredients together. Serve the dumplings with the dipping sauce.