Ingredients

The following ingredients have 4 Servings
  • 50 to 60 dumpling wrappers
  • 250 g minced pork (,with some fat)
  • 300 g to 500g Chinese chives (,remove the hard ends)
  • 1 egg
  • 1 tbsp. cooking wine
  • 1/2 tsp. white pepper
  • 1 tbsp. light soy sauce
  • 1 tbsp. oyster sauce
  • 2 tbsp. hot oil
  • 1/4 cup chopped scallion
  • 2 tsp. sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon chili oil (,I use laoganma crispy chili oil this time)
  • 1 teaspoon sesame oil
  • ½ teaspoon salt
  • 1 tablespoon stock or clean water
  • 1 teaspoon roasted sesame seed
  • Chopped scallion and coriander (optional)

Instruction

  • In a mixing bowl, add ground pork, a small pinch of salt, ginger, egg, cooking wine, light soy sauce, white pepper, and then oyster sauce . Mix well.
  • Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
  • Stir the filling in one direction for 2-3 minutes until getting a paste texture and the filling becomes quite sticky and lighter in color. Set aside for 1 hour or cover with plastic wrapper and overnight.
  • Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.
  • Add around 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.
  • Heat over medium fire until one side becomes browned. For a even crisper version, slow down the fire and turn over the dumpling and fry the pleats side until golden brown too.Swirl around 1/4 cup of water and then cover the lid immediately. Continue heating until all of the water is evaporated.
  • Heat over slowest fire until the bottom becomes crispy and golden brown.
  • Serve directly or dipping sauce.