Chinese pork dumplings
Makes around 20
- 100g plain flour
- 4-5 tbsp hot water
- 125g minced pork
- 2-3 king prawns, finely chopped
- 1 cabbage leaf, finely chopped
- 1 spring onion, washed and finely chopped
- 1 tbsp finely chopped ginger
- 1 red chilli, seeds removed and finely chopped
- ¼ pepper, finely chopped
- 1 tsp fish sauce
Sift the flour into a large bowl. Add the hot water, a tablespoon at a time, whilst mixing with a chopstick. Once the mixture begins to clump, squeeze it into a ball with your hands. If it’s still a little crumbly, add another tablespoon of water. Knead the dough for 10 minutes, before rolling into a sausage shape, wrapping in cling film and leaving in the fridge for 30 minutes.
Meanwhile, put all the filling ingredients in a bowl and season with a little pepper. Mix everything together and leave to cool in the fridge.
Flour your work surface, remove the dough from the fridge and cut in half. Roll each half into a long sausage shape, and cut each sausage into 10 rounds. Take a piece and flatten to a disc shape with your thumb then, using a rolling pin, roll to a 3-inch circle. Add a heaped teaspoon of the pork mixture to the center of the circle. Wet the top edge of the circle, before folding down the center, encasing the mixture. Pinch all the edges together and set aside on a lightly floured plate. Repeat the process with the other 19 cases.
Place a non-stick pan, or wok, on a high heat. Add a tablespoon of sesame or vegetable oil to the pan, and fry half the batch (10) for 1-2 minutes, until the underside is golden. Carefully add ½ a cup of hot water and cover. Cook for 5-6 minutes, or until the water’s absorbed. Remove the dumplings from the pan and keep warm, while you cook the remaining batch.
Serve either with a sesame oil and soy sauce dip, or just soy sauce on its own.