Try these Chinese dumplings filled with juicy pork and fresh Chinese chives. They’re easier to make than you think and fun to assemble as a group activity
Prep:1 hr and 30 mins
Serves 4 (makes 40)
500g 20% fat pork mince200g Chinese garlic chives or coriander or Chinese leaf if you can’t find them, finely sliced1 ½ tbsp light soy sauce1 tbsp oyster sauce1 tsp white pepper1 tsp sugar1½ tsp cornflour1 tbsp sesame oil40 defrosted pre-made dumpling wrappersvegetable oil, for frying
STEP 1Tip the pork and chives into a bowl. Add the light soy sauce, oyster sauce, white pepper, 1 tsp salt, the sugar, cornflour and sesame oil, then mix well. Cover and leave to marinate in the fridge for 1 hr. Meanwhile, combine the dumpling sauce ingredients in a bowl and put in the fridge until needed.STEP 2Dipping a finger into cold water, wet the bottom half edges of a dumpling wrapper, then add ½ tbsp of the filling into the centre.STEP 3Fold the dumpling from the bottom up and firmly pinch at the middle, then start pleating each side from the right into the centre, firmly pinching as you go. Tuck in the sides and repeat with the left side. Firmly pinch across the top of the dumpling to ensure a tight seal. Repeat to make 40 dumplings.STEP 4Bring a large pan of water to boil and cook the dumplings in batches, around 10 at a time. Cook for 3-4 mins until the water starts simmering or the dumplings float to the top. Remove with a slotted spoon and set aside. Repeat until all the dumplings are cooked.STEP 5Add a splash of oil to a frying pan and heat on a medium-high heat. Fry the boiled dumplings on each side for 4 mins or until golden brown, then serve with the dumpling sauce either drizzled over or for dipping.
