Easy pork and onion dumplings

• pork mince 20% fat↗500g g
• Chinese garlic scallion↗200g g

  або кінза, або китайський лист, якщо не знайдете, дрібно нарізані

• light soy sauce↗1 ½ tbsp tbsp
• oyster sauce↗1 tbsp tbsp
• white pepper↗1 tsp tsp
• sugar↗1 tsp tsp
• cornstarch1½ tsp tsp
• sesame oil↗1 tbsp tbsp
• defrosted ready dumpling wrappers↗40
• vegetable oil↗

  for frying

• Chinese black vinegar↗1 tbsp tbsp
• chili oil1 tsp tsp
• sesame oil↗½ tbsp tbsp
• green onion↗1 small

  finely chopped

Step-by-step instructions

1. 1

   Transfer the pork mince and scallion to a bowl. Add light soy sauce, oyster sauce, white pepper, 1 tsp salt, sugar, corn starch and sesame oil, then mix well. Cover and let marinate in the refrigerator for 1 hour. Meanwhile, mix the dumpling sauce ingredients in a bowl and refrigerate until needed.

2. 2

   Dip your finger in cold water, moisten the lower half of the edges of a dumpling wrapper, then add ½ tbsp filling to the center.

3. 3

   Fold the dumpling bottom up and pinch tightly in the middle, then start folding each side from the right toward the center, pinching tightly as you go. Pull the sides in and repeat from the left side. Pinch the top of the dumpling tightly to seal. Repeat to make 40 dumplings.

4. 4

   Fill a large pot with water and bring to a boil, cook the dumplings in batches of about 10. Boil for 3‑4 minutes, until the water starts to bubble or the dumplings rise to the surface. Remove them with a slotted spoon and set aside. Repeat until all dumplings are cooked.

5. 5

   Add a little oil to a pan and heat over medium‑high heat. Fry the boiled dumplings on each side for about 4 minutes or until they turn golden‑brown, then serve them with dumpling sauce, either drizzled over or on the side for dipping.