•24 Pieces dumpling pastry
•500g Mince pork
•15g Coriander (blended)
•2 Stalks of celery (blended)
•Small piece of ginger (blended)
1.Put mince pork, coriander, celery and ginger in a mixing bowl.
2.Add 1 tsp of salt, 1 tsp of sugar, 1 tbsp of oyster sauce, 1 tsp of sesame oil, ¼ tsp of white pepper and 1 ½ tbsp of cornflour. Mix well.
3.Place 1 tbsp of filling in the centre of the pastry.
4.Fold the circle in half and moisten the edges with water. Use index finger and thumb to bring the sides together to pleat one edge, while keeping the other edge smooth. The smooth edge will give conform to the decreased length of the pleated edge. Pinch the pleats together then pinch them to seal. Repeat procedure for other dumplings.
5.Boil 2 pints of water and add dumplings, stir to prevent dumplings from sticking together. Cook for about 6 mins. Then remove and drain water.
6.Heat 4 tbsp of oil in a wok.
7.Arrange the dumplings flat side down, turn the heat to low and fry the dumplings for 2 mins until golden brown.
8.Serve with sweet chilli sauce or Chinese vinegar.
Ready to Serve