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Ingredients

    Pork

  • 1⁄2 lb / 227 g3⁄4 lb / 340.5 g1.0 lb / 454 g1 1⁄2 lb / 681 g minced pork1⁄2 lb / 227 g minced pork
  • 1⁄4 t / 2 g3⁄8 t / 3.0 g1⁄2 t / 4 g3⁄4 t / 6 g salt1⁄4 t / 2 g salt
  • 1⁄4 t3⁄8 t1⁄2 t3⁄4 t pepper1⁄4 t pepper
  • 1 t1 1⁄2 t2 t3 t corn starch / corn flour1 t corn starch / corn flour
  • 3 stems4 1⁄2 stems6 stems9 stems scallions - chopped (including green)3 stems scallions - chopped (including green)
  • 2 cloves3.0 cloves4 cloves6 cloves garlic - chopped2 cloves garlic - chopped
  • 1 T1 1⁄2 T2 T3 T ginger - grated1 T ginger - grated

    • Wrappers

  • 1 c / 120 g1 1⁄2 c / 180.0 g2 c / 240 g3 c / 360 g flour1 c / 120 g flour
  • 1⁄2 c / 114 g3⁄4 c / 171.0 g1.0 c / 228 g1 1⁄2 c / 342 g hot water1⁄2 c / 114 g hot water
Asian

Our good friend Keith Namiot taught us how to make these back in 1995, when we were living in New York.

Method

Pork mixture

  1. mix all the pork ingredients together

Wrappers

this is approximate, is should be a fairly pliable dough, I try to use store bought when I can

  1. mix the flour and water
  2. make a long roll of dough 1 inche in diameter
  3. cut roll into 1/2 inch pieces
  4. roll into 3 inch diameter circles

Assembly

  1. put 1 tablespoon of pork into center of circle
  2. put some water on the edge
  3. fold circle together and make sure all air is out of pocket
  4. crimp together

Cooking

  1. boil in water for 2-3 min
  2. set to cool and dry. Note: _ this can be done ahead_
  3. fry in vegtable oil
  4. serve hot with sauce of 1/2 teaspoon crushed chillies, 2 tablespoons vinegar, 2 tablespoons soy sauce

Servings

6-8 as appetiser

Category

Appetiser

Cuisine

Asian

Author

Scale recipe: 1 × | 1½× | 2 × | 3 ×

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