9 oz Chopped Pork
3 oz Chopped Chinese
1 Cup Chopped Carrot
1 tsp Chopped Garlic
1 tsp Salt
1/4 tsp Pepper
3 Tsp Sesame Oil
Dumpling Skin [Pastry]
| 1. Chop pork, add chives, carrot, garlic, |
salt, pepper and sesame oil together.
| 2. Stir until it mix well. Then divide |
into 36 portions
| 3. In the middle of each skin, place |
1 tsp portion filling fold in half.
|4. Pinch edges to seal.|
| 5. Ready dumplings to cook, it can |
be fry, steam or boil.
For fry; heat the pan with 4 Tsp oil, line the pan with dumplings, flat side down. Turn heat to low and fry 1 minute until golden brown then add 1/2 cup of water and cover. Cook for 4 minutes until almost all water has evaporated ; invert dumplings fried side up onto serving plate. Serve with soy sauce or dumpling vinegar sauce for dipping. [For a variation: add chopped garlic and sesame
seeds to soy sauce].