Crispy Pork Dumplings

Makes 50 dumplings

• 225g of ground fatty pork
• 175g finely chopped cabbage
• 2 teaspoons finely chopped ginger
• 2 cloves crushed garlic
• 1 tablespoon rice wine vinegar
• 1 tablespoon dark soy sauce
• 1 teaspoon light soy sauce
• 3 tablespoons finely chopped spring onions
• 2 teaspoons vegetable oil
• 1 teaspoon sugar
• Salt and pepper to taste

• Dumpling wrappers
• Chicken stock or water to steam
• Vegetable oil for frying

1. Add all ingredients but the dumpling wrappers, chicken stock/water and vegetable oil in a large bowl, mix with hands until well combined.
2. To fill the dumpling skins lay down wrapper on a flat surface, brush around the perimeter with a little bit of water, spoon a small amount of filling into the centre fold over and press together. You can then pleat the top edge to get a nice effect. Set aside.
3. To cook the dumplings heat a large non-stick pan until hot. Add 1 tablespoon of oil followed by the dumplings, flat side down. Turn down the heat and cook them for about 2 minutes, until they are lightly browned. Add the water/chicken stock to the skillet until it covers maybe about half the dumplings. Then cover and cook for 5 minutes, or until the filling is cooked. Drain any excess water/chicken stock and cook uncovered for another 2 minutes, drizzle a bit of oil on them and let them get crispy. Remove and enjoy!

Recipe Source