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  • Jimmy Wong

Pork dumplings

Pork dumplings in red oil & vinegar are one of my favourites and seems a popular choice with friends. When it is this simple to make, it will become one of your favourite at your next lunch or dinner!


Pork dumplings

Makes 48 dumplings, enough for 8 serves


Ingredients

Pork dumpling filling

500g Course ground pork

1 knob Ginger

3cloves Garlic

1bunch Garlic chives

1tsp Corn flour

1 Egg

1tbsp Light soy


Crispy Ginger

2 Large ginger

1cup Canola oil


Red oil & Vinegar

1tbsp Prawn chili paste

1/2cup Chinese black vinegar

1/2cup Light soya sauce

1tbs Xiao xin wine

1tsp Sugar


Method

To make the pork dumpling filling, mince up the garlic and ginger. In a bowl, place the pork with the minced garlic and ginger. Finely chopped garlic chives. Add the cornflour, soy and egg and mix well. Leave for 15 minutes before use.


To make wrap the pork dumplings, seperate the wonton wrappers. Prepare a small dish with cold water. Place 1/2 tsp of pork mix in the centre of the wrapper, whilst holding wrapper in hand. The pull sides together and pinch. Once dumplings are prepared, put in a pot of hot boiling water and remove once they have floated to the top of the pot.


To make the crispy ginger, peel the outer skin with a peeler an finely mandoline into slices. Finely julienne and fry in 180c oil until just brown. Place in bowl with a paper towel.


To make the red oil & vinegar, combine all ingredient in a bowl and mix.

To serve, place 6 dumpling on each plate. Ladle over red oil & vinegar. Sprinkle crispy shallots and top with coriander and crispy ginger.


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