Pork and Leek Dumplings
Ingredients
• 1 pound (450 grams) ground pork (at least 20% fat)
• 1 tablespoon ginger , freshly grated
• 2 tablespoons light soy sauce (or regular soy sauce)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1 Leek Trimmed
• 4 Spring onions , finely chopped
• 2 tablespoons sesame oil
• 1 package frozen dumpling wrappers
Prepare filling
• Combine ground pork, ginger, light soy sauce, Shaoxing wine, salt, and
white pepper in a large bowl. Stir with a spatula until the ingredients are
well combined and form a sticky paste. Thorough mixing is essential here,
so your dumpling filling will stay together when you wrap dumplings.
Cover with a plastic wrapper and allow to marinate in fridge until you’re
ready to wrap the dumplings.
• Finely dice the leek and set aside.
• Just before wrapping dumplings, add the napa leek, green onion, and
sesame oil into the pork mixture. Stir to mix well.
• Scoop about 1 tablespoons of dumpling filling and place it in the centre of
the wrapper.
• Dip your finger into a small bowl of water and wet the outer edge of the
dumpling wrapper. Fold both sides into a half-moon shape and pinch the
middle points together. Hold the dumpling with one hand and start sealing
the edges into pleats with the other hand. Once you have sealed the
dumpling, firmly press the pleated side with your fingers to make sure the
dumpling is well sealed. If you put in too much filling and have trouble
sealing the dumpling, remove extra filling and fold the dumpling again.
• If you plan to cook the dumplings immediately, place dumplings onto a
well-floured tray about a finger width apart.
• If you plan to freeze the dumplings, line a baking sheet with aluminum foil
and place dumplings on top.
Cook
• Line the bamboo steamers with Chinese cabbage leaves. Place
dumplings into the steamer a finger width apart. Add two inches of water
into a wok or a large pan that can comfortably fit your steamer. Place the
steamer into the wok making sure the water doesn’t touch the dumplings
when it begins to boil. Cover the steamer and cook over high heat for 10
minutes.
To semi fry
Heat 1 tbsp of oil on a non stick frying pan, put the dumplings on the
heated pan nicely, fry to bottom for 2 mins until light golden brown, add 100 ml
of hot water into the frying pan, cover the lid. Let them steam for 6 mins in low
heat, then open the lid and let the water further evaporates, the dumplings
should be soft on the top and crispy on the bottom.
To make extra crispy base, mix 5 g of flour, 5 g of potato starch, and 50 ml of
water, mix well and and that into the pot once you open the lid, pour it into the
pan and spread it evenly, let the water evaporate and form a thin crispy base,
once it dry up , carefully remove the dumplings by turning the pan upside down
and place them on a serving plate.
Dips:
Light soy sauce 2 tbsp
sesame oil. 5 drops
slice ginger 1 tbsp
dark vinegar 1 tbsp
Add chilli flakes for some heat
Coriander for extra flavour
Pork and Prawn Wonton
• Ingredients
• 280 g prawn, peeled and deveined
• 100 g fatty pork mince
• 3 spring onions, chopped finely
• 2 thin slice ginger, roughly chopped
• 25 to 30 sheets of wonton wrappers
• Flour
• Seasonings:
• 1 tsp salt
• 2 tbsp light soy sauce
• 1 tsp of rice wine
• 1/4 teaspoon ground white pepper
1/4 teaspoon sesame oil
Method:
• Mix the pork, ginger and all of the seasonings together. Mix them well util
they turn into a sticky mix.
• Roughly chop the prawns, add it into the pork mixture and add spring onion
and mix them evenly. The chopped prawns will improve the texture of the
filling.
• Put 1 teaspoon of filling onto the centre of the wonton wrapper and use your
fingers to gently close the pastry tightly. You can brush a little bit of water
onto the edges to help the wrappers to stick. Place the wonton on a plate
with a layer of thin plain flour on it.
Wonton is usually boiled and eaten with broth or deep fry and dip in sweet chilli
or spicy chill oil.
