Pork Dumplings
Dumplings are surprisingly easy to make, don't let them intimidate you! Enjoy with your favourite meats or vegetables.
Equipment
- Non stick frying Pan with a lid
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
Ingredients
- 3 Pork sausages (remove pork from the sleeve)
- 3 tbsp Soy Sauce
- 1 tbsp Ginger
- 2 cloves Garlic
- 2 tbsp Rice wine vinegar
- 2 tbsp Salt
- 2 tbsp Black Pepper
- 2 tbsp Sesame oil
- 1 packet Gyoza wrappers
- 1 sprinkle Sugar
- 3 Spring onions (finely chopped)
Instructions
- A day before or the morning of making the dumplings, make sure to place the dumpling wrappers in a damp cloth.
- In a bowl, combine the pork with soy sauce, ginger, garlic, spring onions, sesame oil, rice wine vinegar, sugar, salt and black pepper. Mix until all combined.
- When making the dumplings scoop I/2 tsp of filling into the middle of the wrapper and fold into shape.
- When all folded, you have to work semi quickly. In a non-stick pan, place some oil in.
- Then working from the edge of a pan to the middle, place the dumplings in a circular pattern.
- After the bottom is golden brown add half a cup of water to the pan. Or enough water to reach the ½ mark of the dumpling. Cover the pan and let them steam.
- After a few mins take the pan lid off and let the bottom return to a golden brown. Do make sure that they aren’t sticking to the bottom of the pan at this point.
- When water is gone, and dumplings are a good texture, serve on a plate.
Notes
Vegetarian adaptation: Replace the pork filling with any vegetables you like. I have experimented with white cabbage, mushrooms and carrots.