Sort ingredients
kat_kat_1972
QR Code
Listen
Pdf
Wash and finely cut garlic chives. Marinate with sugar and sesame oil.
In a separate bowl, marinate pork mince with light soy sauce, dark soy sauce, oyster sauce, white pepper, chicken powder and salt then mix well. Add cornstarch and sesame oil. Combine with garlic chives then chill in fridge for 30 mins minimum.
Prepare a bowl of water and a plate with plain flour. Dip a finger into water, wet the edges of the wrapper, then add ½ tbsp of the filling into the centre.
Fold 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.
Make a slurry with cornstarch, flour, water and salt. Add oil to a frying pan. On medium high heat, add the dumplings and pan fry for 2-3 mins until the base is golden brown. On medium low heat, add the slurry to the dumplings, cover with a lid and steam for 10-12 minutes.
Serve with dipping sauce.