For the dipping sauce
- 2 tbsp sweet chilli sauce
- 2 tbsp light soy sauce
- 2 tsp sesame oil
- 1 small pinch of chilli flakes
For the filling
- 140g Chinese cabbage leaves, shredded and finely chopped
- 4cm ginger, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 225g minced pork
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 2 tsp oyster sauce
- 2 tsp rice wine or sherry
- 2 spring onions, finely sliced
- ½ small red chilli, deseeded and finely diced
- ½ tsp salt
To make the dumplings
- 28 wonton or gyoza wrappers (available at Asian supermarkets – fresh if possible)
- 2 tbsp vegetable oil
- 6 tbsp water
- Place all of the dipping sauce ingredients into a bowl, mix together, then cover and set aside.
- To make the filling, place all of the ingredients in a bowl, mix together, then chill.
- Shape the wrappers using the cutter included with the Dumpling Press, place onto a tray and cover with a clean, damp cloth.
- Place a wrapper in the Dumpling Press. Fill with 1 tbsp of the filling mix, moisten the edges of the wrap with a little water and close the dumpling press to seal. Remove the dumpling and place back under the damp cloth. Repeat with all of the wrappers.
- Fry half of the dumplings in 1 tablespoon of oil in a hot frying pan for 2 minutes, or until golden on the bottom. Add 3 tbsp of water to the pan and cover with a tight-fitting lid to steam-cook for 2 minutes. Remove the dumplings and keep warm.
- Clean the pan and repeat step 5 with the remaining dumplings.
- Serve warm – brown side up – with the dipping sauce.
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