Serves: Makes around 30-40 dumplings
- 250g (½ Catty) round white dumpling wrappers
- 250g (½ Catty) pork mince
- 1 large leek, finely shredded
- 1 Chinese celery, finely shredded (optional, thinner and more herbaceous than regular celery)
- 1 egg
- 1 teaspoon cornstarch
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- ¼ teaspoon pepper
- 1 tablespoon rice wine
- 1 tablespoon sesame oil
- For the filling, combine the leek, pork and celery (if using) with all the seasoning and mix well.
- Fry 1 teaspoon of the meat mix in a frying pan to check the seasoning. The filling needs to taste slightly saltier than normal, since the taste will be diluted by the wrapper and by freezing. Adjust the seasoning if needed.
- Put a teaspoon of the filling in the middle of a wrapper. Apply water to the edge of the wrapper and fold up the bottom edge to the top and then squeeze the rim to close it around the filling. Make sure the edges are closed tightly without any air bubbles. To freeze the dumplings, put them separately on cling film without touching each other.
- To cook from fresh or frozen, heat a little oil in a non-stick pan and put the dumplings in on medium heat. Make sure they can cook without touching the next one or it will stick together. Pour water into the pan so the water level is most of the way up the dumpling, put a lid on. Turn the dumplings once after a few minutes.
- When the water has evaporated entirely, let them fry on both sides until crispy. Serve immediately and devour with anything from Chinese black vinegar to sweet chili sauce.
You can vary the filling by using any leafy greens with any meat, such as chicken or beef. Pork with kimchi is another of my favourites!