Ingredients
-
300g minced pork
-
75g chives
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25 dumpling skin
-
1 bowl flour paste
-
ginger
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vegetable oil
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sesame oil
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cooking wine
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chicken powder
-
salt
Directions
Kitchen Tips
Use thick dumpling skin or it may break during frying. However, too thick or too hard dumpling skin is not suitable for this recipe, it can affect the mouthfeel of meat and meat juice.
Steps
|
1
Done
5 minutes
|
Wash chives. Mince into pieces. Set aside. |
|
2
Done
15 minutes
|
Add a little vegetable oil, minced ginger, salt and chicken powder to the minced pork. Mix well. Gradually add a little water while stirring. Add chopped chives. Drizzle with a little sesame oil. Stir well. |
|
3
Done
5 minutes
|
Wrap pork stuffing with dumpling skin. Make the dumpling into a boat shape. |
|
4
Done
5 minutes
|
Preheat the pot, add oil to fry boat-shape dumplings. Cover and heat over a small fire until the dumpling's skin becomes golden brown. |
|
5
Done
5 minutes
|
Add flour paste to the pot. Cover and continue to fry until water runs out. |
|
6
Done
5 minutes
|
Sprinkle a little vegetable oil to the dumplings and continue to fry until cooked and golden brown. |
