HT HD Chinese 45mins plus chilling
14 Hot Hors d'ouevre Starter Appetiser
Dim Sum China Asia Asian New Year
225g/8oz Minced Pork
1/2 medium Cabbage, finely chopped
2 Spring Onions, finely chopped
2 slices fresh Root Ginger
2 Water Chestnuts, drained and finely chopped
1/4 teasp White Sugar
1 teasp Sesame Oil
400g/14oz Wonton Wrappers
60ml/2fl.oz. Vegetable Oil
1 tbsp Chilli Oil
1 teasp distilled White Vinegar
1 tbsp Soy Sauce
Heat a large frying pan until hot, add the pork and brown on all sides.
Drain the pork and place in a mixing bowl together with the cabbage, onion,
ginger, water chestnuts, salt, sugar and sesame oil. Mix well and chill in the
refrigerator 6 hours or overnight.
After the chilling time, place a tablespoon of the pork mixture into each of the
wonton wrappers. Fold the wrappers over and seal the joint with a moistened
Heat the half the vegetable oil in a large frying pan until hot, place the pot
stickers into the oil seam sides up. Cook for 1 minute, stirring then pour the
water into the pan and simmer for 7 to 8 minutes, until the oil and water begins
Add remaining oil and continue to cook until the bottoms of the dumplings begin
to brown. Remove from heat.
In a small serving bowl, mix together the chili oil, vinegar and soy sauce.
Serve as a dip with the pot stickers.
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