Pork Dumplings

dumpling pastry
vegetable oil
sesame oil
For the filling

200g minced pork

300g Chinese cabbage, finely chopped

2 spring onion, thinly sliced

1 small root ginger, finely chopped

1 small garlic, finely chopped (optional)

2 tbsp soy sauce
1 tbsp sesame oil
A pinch of salt & pepper

Dipping Sauce

2 tbsp soy sauce

1 tbsp Mitsukan Rice Vinegar

A drop of S&B - La-Yu Chili Oil With Chili Pepper 1.11 Fl. Oz

1. Mix the filling in a bowl, add the sauce and mix together well.
2. Place a pastry in one hand, and put 1 teaspoon sized ball of filling in the middle. Wipe water around the edge of the pastry, fold in half, and pleat the top half.
3. Heat some vegetable oil in a pan, and place the dumplings close together, but not touching. Cook them over a medium heat.
4. When the bottoms of the dumplings are brown, add hot water until they are half submerged and cover with lid.
5. When the water has boiled away, add some sesame oil and fry until the bottoms are crisp.