Are you sure you want to delete this recipe?
This recipe was uploaded by thehomefoodcook
To the pork, I add plenty of sesame oil, white pepper, soya sauce, and sometimes oyster sauce. If you are unsure about the amount, take a small piece and fry it off to test that your seasoning is correct.
How luscious and soft are these skins? I find that a thin skin gives the dumplings a much more refined taste.
Wet the insides of the dumpling skins so that they stick together. Push out any air and crimp the edge by pinching.
A good chilli sauce is a must for dipping these dumplings in. To the blended chilli, add sesame oil, soya sauce and vinegar.
Pan fry the dumplings on one side and when brown, throw in a handful of water and quickly cover the pan up. The steam generated will cook the dumplings. After the steam has dissipated, brown the dumplings on their other side.