- 250g pork (minced is fine)
- 3 spring onions roughly chopped
- 2 cloves garlic
- 1 cm piece of ginger
- 1/8 tsp chinese five spice powder
- 1/8 tsp chilli powder (optional)
- salt and pepper to taste (optional)
- Wonton Wrappers
Place the pork, spring onions, garlic, ginger and spices in the bowl of a food processors and blitz. Your want a uniform paste, like so
I like to make a few of these at a time, it’s easier. I used this fabulous blog to figure out how to fold my dumplings. I decided to fold some into Samosa shapes for baby C and made the Samosa with a twist for Mr Firehouse and myself.
Basically, you place a teaspoon full of the pork mixture onto the wonton wrapper. I painted the outside with water and folded the wrapper into a triangle, squeezing out any extra air.
I then pulled two corners of the triangle together and stuck them down with water.
I braise my dumplings, this means I pour a small amount of oil into a frying pan, add my dumplings and them pour in a centimetre of water. I then place the whole lot on medium heat with a lid on. When the water has evaporated and the dumplings have a bit of a crust and colour, the insides are cooked and ready to serve.
These are delicious eaten with some soy-sauce…and if you’re feeling spicy, why not add a hot chilli into the mix ;).