Ingredients
| 150 |
g all purpose flour |
| 75 |
ml water, boiled |
| 30 |
ml water, normal |
| 1/8 |
tsp salt |
| 100 |
g pork |
| 200 |
g cabbage, chopped |
| 5 |
g spring onion, chopped |
| 2 |
cloves garlic, chopped |
| 5 |
g ginger, grated |
| 1 |
tbsp oyster sauce |
| 2 |
tbsp soy sauce |
| 1 |
tsp sesame oil |
| 1/4 |
tsp sugar |
| 1/4 |
tbsp vegetable oil |
Directions
- Make a dough first by gradually put boiled water into a bowl of flour and mix it with chopstick then add normal water and knead the dough til its smooth and not stick to the bowl. Covered and rest it about at least 30 minutes or you can prepare it over night and chill it in the fridge.
- Mix the rest of ingredients except vegetable oil and marinate about 30-1 hr.
- When you ready to cook, take out the dough. One piece of dumpling is about half size of the thumb.
- Dust flour on 2 parchment paper and dough. Put a small circle dough on one paper and put another one on the top. Roll it with rolling pin. The dumpling will come out good with thin dough.
- Put 1 teaspoon of pork filling on the dough and wrap it. Make dough and fill in the pork one by one dont pile up the dough or they will stick together.
- Now fry dumplings by put a little bit of water (about half dumpling) and dumpling on the non-stick pan. Cover the pan and cook it til the water almost dry. Then add in vegetable oil and cover again til the bottom become crispy and brown.
- Serve with thin slices of cabbage and sauce
Categories
Pork, Appetizers, First Course, Snacks, Asian, Advance
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