Pork Dumplings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Use Hung Wang Wrappers
300 - 350 grams ground pork
napa, chopped fine, wash and drain well, squeeze water out
1 tablespoon sesame oil
2 teaspoons soya sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon rice wine
ginger root to taste
garlic, minced to taste
Thickener:
cornstarch
water
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Directions: |
Directions:1. Mix all ingredients together.
2. Mix cornstarch and water (soup consistency). Use this to seal wrappers.
3. Place a teaspoon (little less than heaping) in centre of wrapper. Brush with water/cornstarch mixture and fold wrapper and press edges together to seal.
4. Heat non-stick frying pan (medium heat) on first batch only lightly wipe pan with vegetable oil.
5. Place dumpling and add 1/2 cup water. Place lid on pan and cook until dumpling no longer sticks to pan and is slightly golden. Turn dumpling over. Check dumpling every so often.
6. Repeat cooking procedure.
7. Scrape or wipe off excess fat residue from pan.
Additional Comments:
Dumplings can be heated in microwave oven for 1 1/2 to 2 minutes on high before eating to warm up. (Esures pork is thoroughly cooked) |
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