Pork steamed dumplings (533x800)

300g pork mince
3 tbsp Chinese chives, chopped
3 tbsp coriander, chopped
2 tsp ginger, finely grated
3 tsp light soy sauce
3 tsp rice vinegar
1 egg white
30 round dumpling wrappers

Mix all the first seven ingredients together, put in the refrigerator for at least an hour. Place a dumpling wrapper in the palm of your hand and using a teaspoon place a small dollop of the pork mixture in the middle of the wrapper. Dip your finger in water and run it around the edge of the wrapper. Fold in half and crimp the edges. Continue until you have made all the dumplings. You can freeze the dumplings at this stage.

To steam your dumplings, line a bamboo steamer with baking paper to stop the dumplings sticking. Shallow fill a work or large saucepan. Place steamer on top but don’t let it touch the water. Put the dumplings in (about 10 fit in a 9inch bamboo steamer) and put the lid on. Steam for about 15 minutes until the dumplings are fully cooked. Serve with a dipping sauce.

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