Arnold
Lara MAsian Pork Dumplings Recipe
June 3rd 2006 08:45
Quite a few people I know go crazy over these dumplings which you can get from any good restaurant in China town. Little did you know they are quite easy to make at home! I believe that they’re quite healthy as you boil them and a lot of the fat and oil gets removed this way. These are warm and delicious and I tend to eat a lot in one sitting.
Ingredients:
Pork mince
Shallots
2 Cloves garlic
Ginger
1 Egg
1 Pack Wonton Wrappers
Method:
Put the mince in a bowl and separate with a fork. Chop up the shallots and ginger finely and mix them all together with the pork. Add the garlic, crushed (chopped finely if you don’t have a garlic press – though they’re a good investment). Add the egg and mix thoroughly, take a small tablespoonful of mixture and place in the centre of a wonton wrapper. Dip your finger into a small bowl of water and trace around the very edge of the wrapper. Gather opposite corners and seal by pressing the sides together. Repeat until all the mixture is used up.
Bring a large pot of water to the boil (add a pinch of salt to make it boil faster – I’ve never been able to understand why this works, but it does). Gently drop the dumplings into the pot and boil until they float to the surface and the meat is cooked, this should only take around ten minutes. Remove with a slotted spoon. Serve with sweet chilli and hoi sin sauce for dipping. Yummy!
Ingredients:
Pork mince
Shallots
2 Cloves garlic
Ginger
1 Egg
1 Pack Wonton Wrappers
Put the mince in a bowl and separate with a fork. Chop up the shallots and ginger finely and mix them all together with the pork. Add the garlic, crushed (chopped finely if you don’t have a garlic press – though they’re a good investment). Add the egg and mix thoroughly, take a small tablespoonful of mixture and place in the centre of a wonton wrapper. Dip your finger into a small bowl of water and trace around the very edge of the wrapper. Gather opposite corners and seal by pressing the sides together. Repeat until all the mixture is used up.
Bring a large pot of water to the boil (add a pinch of salt to make it boil faster – I’ve never been able to understand why this works, but it does). Gently drop the dumplings into the pot and boil until they float to the surface and the meat is cooked, this should only take around ten minutes. Remove with a slotted spoon. Serve with sweet chilli and hoi sin sauce for dipping. Yummy!
These dumplings (top) go well with sushi
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