Pork, Hoisin and Spring Onion Dumplings
What You Will Need
Ingredients
- 300 grams pork mince
- 2 tablespoons grated fresh ginger
- 1 spring onion, thinly sliced
- 1 clove garlic, crushed
- 1 large egg, beaten
- 3 tablespoons Lee Kum Kee Hoisin Sauce
- 2 tablespoons Lee Kum Kee Premium Soy Sauce
- 3 tablespoons water
- 1 teaspoon cornflour
- 30 dumpling wrappers
- 1–2 tablespoons vegetable or canola oil for frying
Dipping
- 1 spring onion, thinly sliced
- ½ cup chopped fresh coriander
- ½ cup Lee Kum Kee Premium Soy Sauce
- ¼ cup Chinese black vinegar
- 1 clove garlic, crushed
- 1 tablespoon caster sugar
- 2–3 tablespoons Lee Kum Kee Chiu Chow Style Chilli Oil
- 1½ tablespoons sesame seeds, toasted
Made with
Lee Kum Kee products
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How to make it
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Combine the pork mince, ginger, spring onion, garlic, egg, Lee Kum Kee Hoisin and Lee Kum Kee Soy Sauce in a bowl. Mix the water and cornflour, then stir into the dumpling filling mixture in another small bowl.
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Set yourself up with the dumpling wrappers, an oven tray lined with baking paper and a small bowl of water. Take a teaspoon of the filling and place it in the centre of the dumpling wrapper. Using your finger or a pastry brush, brush a little water around the edge of the dumpling wrapper to create a border. Bring the edges together and seal the dumpling with either a simple crescent fold or with a pleat.
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Heat 1 tablespoon of oil in a large frypan over a medium heat. Arrange the dumplings neatly in the pan, allowing 2mm or so between each to stop them from sticking together.
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Add 2cm of boiling water to the pan and cover with a lid. Cook for 5 minutes then remove the lids and allow the water to evaporate off. Fry for a further 2–3 minutes or until the bottoms are crisp and lift from the pan easily when gently nudged.
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While the dumplings are cooking, mix the ingredients together. Serve the sauce alongside or spooned over the dumplings.