200g minced pork
½ tsp salt
2 tbsp Finely chopped Chinese chive (you can use spring onion + chive)
1 tsp Ginger (minced)
2 tsp Méline's Chilli Sauce
1 tsp Light soy sauce
1 tsp Sichuan chilli oil
½ tsp Sesame oil
5 tbsp Water / Chicken Stock
2 tbsp Fresh Coriander (finely chopped)
½ tsp Salt
Firstly get a large mixing bowl and the place pork, Chinese chives (or spring onion+chive), ginger, ¼ teaspoon salt, Chilli sauce, Sichuan Chilli oil and sesame oil.
Gradually add water to the meat while swirling gently in one direction until no more liquid can be seen, and it is well incorporated. (It is important to do this delicately and not crush and mix it with your hands like you would a burger as this will make it hard).
Again gently stir in the coriander.
Take a little bit of the mix, cook it with a little oil in a frying pan, once cooked and not too hot taste and eat it.
This is super important as now you are in control of your cooking.
If it needs a little salt add add a little, if it needs more spice well you know what to do add a little extra Chilli sauce.
Now you are ready to fill the dumplings with your seriously tasty filling.
Now to fold the dumplings, this is a little tricky but after a few goes you will get the hang of it and even if they don't look so beautiful they will be tasty all the same.
A quick tip when you are wrapping the dumplings ether with my recipe or brought ones keep the wrappers under a damp paper towel, as they tend to dry out quickly, which makes folding more difficult as they will break up.
Firstly dip your finger in a bit cold water and moisten the outer edges of half of the dumpling wrapper (in a semi-circle).
Place a tablespoon of filling in the middle,
I will give you two methods firstly the harder one and then one really easy one.
The bi-directional pleat method
Start by folding the dumpling in half and pinching the wrapper together at the meeting point at the top in the middle. This is where the pleats will go towards that mid-point, from each side.
On each side of the dumpling, make two pleats starting with the inside (closest to the middle).
Then make another two pleats on the outer corners of the dumpling, again towards the middle.
Make sure that all seams are sealed well as you do not want it to come apart when you cook it.
The half moon method
Fold the wrapper in half.
Thoroughly press the edges together so you get an airtight seal. (make sure it is well pressed so it will not open when cooking and also try not to get to much air inside when you close it up).
Use the palm of your hand to flatten the bottom of the dumpling, so it sits upright.
There you have it this is a great method to start with, to be honest you can just play around a bit and have some fun just as long as they dumplings are well sealed you can make any shapes you like.
Even a little bag like the photo below where you just put the filling in the middle, then fold and pinch the sides up to make the little bag shape.
To cook the dumplings just place them into to gently boiling water and boil gently for 2 mins.
Please let me know in the comment section if I can make the recipe better, if some parts were unclear, or if it was just really tasty, thank you. 🙏
If you have any queries or any questions please do not hesitate to contact me.
email@example.com I will be happy to help,