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Crispy Pork Dumplings


12 store-bought wonton wrappers (used Nasoya Wonton Wraps)
4 tablespoons mayonnaise, for dipping (used Dumpling Dipping sauce)

*250 grams ground pork (originally it  ask for 250g shrimp)
1 tablespoon finely chopped green onion
1/4 teaspoon salt
1/4 teaspoon fish sauce
1/4 teaspoon chicken bouillon powder (skip it)
1/2 teaspoon sesame oil
1/2 teaspoon Chinese rice wine or sherry (used sherry)
1/4 teaspoon sugar
3 dashes white pepper
1 cup canola oil

Combine the pork and the rest of the Filling ingredients together. Chill the Filling in the refrigerator for 30 minutes (I skipped this part). Assemble the pork dumplings.

Heat 2 to 3 inches of oil in a wok or stock pot to 350F for deep-frying. Gently drop the pork dumplings into the oil and deep fry in batches.

Deep-fry until they turn golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the Crispy Pork Dumplings on a wire rack or dish lines with paper towels. Server immediately with mayonnaise.

How to wrap the dumplings:

Place a piece of wonton on a flat surface about 1 tablespoon of Filling onto the wrapper. Do not overfill.

Fold over to form a triangle shape.

Using the thumbs and index fingers of both hands, press and squeeze both sides of the dumplings towards the center to form the folds. Make sure the pork dumpling is sealed tightly and there is no leakage.

Place the wrapped pork dumplings on a flour surface or baking sheet. Cover the dumplings to prevent drying.

*If you have problems sealing the dumpling, dip your index finger into a small bowl of water and circle around the outer edges of the wonton wrapper to help seal it.

Dumpling Dipping Sauce:

1/2 cup Chinese black vinegar (used Silver Swan soy sauce)
2 tablespoon soy sauce (used Lite Kikkoman soy sauce)
1 teaspoon chili oil
one 1 1/2 piece fresh ginger, peeled and minced

Combine all ingredients. Stir to blend well.

*I got spoiled when I was living in Toronto we had a dim sum place that we go to that serves very good and affordable dim sum. Since we moved I haven’t found a good dim sum place, so I decided why not make my own. I found this recipe from Bee Yinn Low’s Easy Chinese Recipes cookbook. Originally it ask for shrimp but since I’m allergic I substitute with ground pork. I got a taste of dim sum at the comfort of my home thanks to Bee Yin Low. enJOY!!!

Source: Bee Yinn Low’s Easy Chinese Recipes Cookbook