30 dumpling wrappers

Vegetable oil, to cook

Dumpling Filling:

500g Linley Valley Pork mince

1 tbsp grated ginger

2 spring onions, finely chopped

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp Shaoxing wine

1 tsp sesame oil

1/2 tsp white pepper

1 tbsp cornstarch

1. To prepare the filling, combine the pork mince with ginger, spring onion, oyster sauce, light soy sauce, Shaoxing wine, sesame oil, white pepper and cornstarch in a large bowl. Stir the mixture in one direction until it becomes sticky and well combined.

2. To wrap the dumplings, place a dumpling wrapper in your palm and add about a teaspoon of filling to the centre. Lightly wet the edges with water, pleat and fold the wrapper in half, pressing firmly to seal. Repeat this process until all the filling is used.
3. To cook the dumplings, heat 1 – 2 tablespoons of oil in a non-stick pan over medium to high heat. Arrange the dumplings in a single layer and cook for 2 – 3 minutes until the bottoms turn golden brown. Pour in about ¼ cup of water, cover the pan with a lid, and allow the dumplings to steam for 5 – 6 minutes. Once the water has evaporated, remove the lid and drizzle in the remaining tablespoon of oil. Let the dumplings crisp up for an additional minute until the bottoms are golden and crunchy. Invert onto a serving plate and enjoy.

Credit:

Recipe by Brendan Pang @brendan_pang