Chinese sweetcorn & pork dumplings

Name: Chinese sweetcorn & pork dumplings
Yield: Around 30 dumplings
Cuisine: British
Ingredients: 500 g pork belly minced; 1 carrot; 1 small chunk fresh ginger; 30 g sweetcorn; 20 g water chestnut; 2 spring onion; 2-3 Tablespoon crispy fried onion; 30 ready-made Chinese dumpling wraps; Seasoning; 1 Tablespoon sugar; 2 Tablespoons soy sauce; 2 Tablespoons rice wine; 1 teaspoon Chinese five spices; 1 teaspoon white pepper powder; 1 Tablespoon shallot sauce (optional); 1 Tablespoon sesame oil

Jennifer Su @jennifersu_E

This is an easy dish for mummy to hide a lot of vegetables in. 😜

Jennifer Su @jennifersu_E

This is an easy dish for mummy to hide a lot of vegetables in. 😜

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Ingredients

Around 30 dumplings

500 gpork belly minced
1carrot
1small chunk fresh ginger
30 gsweetcorn
20 gwater chestnut
2spring onion
2-3 Tablespooncrispy fried onion
30ready-made Chinese dumpling wraps
Seasoning
1 Tablespoonsugar
2 Tablespoonssoy sauce
2 Tablespoonsrice wine
1 teaspoonChinese five spices
1 teaspoonwhite pepper powder
1 Tablespoonshallot sauce (optional)
1 Tablespoonsesame oil

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Steps

1

Use food processor to shred pork, ginger and carrot and then add in all the seasonings.
2

Add sweetcorn, diced water chestnut and spring onion into the minced pork.
3

Add in crispy fried onion and mix well. The dumpling filling is now done. Take one dumpling wrap and put 1-1.5 teaspoons of filling in the middle of the wrap and then use your finger to dip a bit water and smear the water on half of the edge. Fold the dry edge to stick to the wet side and press it tight to seal.
4

Boil or pan fried the dumplings. (Making the crispy base for pan-fried dumplings: 1) mix 1 Tablespoon of plain flour with 11-12 Tablespoons water 2) put the dumplings in a oiled frying pan first and cook for 2-3 minutes. Then pour the flour water into the pan and put the lid on until all the water has been absorbed and form the golden crispy base. )