Fried Pork Dumplings

FRIED PORK DUMPLINGS

Who can resist a fried pork dumpling, from the thin crispy pastry, juicy pork filling and whatever dipping sauce you enjoy the most.

PASTRY CASES

INGREDIENTS

2 cups bakers flour

140 ml warmwater

1 tsp cider vinegar

1/2 tsp olive oil  

METHOD

Mix together all ingredients  to make a dough. Knead (by hand 20 mins, with dough hook 5 mins)

When smooth coat lightly with oil, rest for 60 minutes.

Rollout on floured surface until very thin(less than 1 mm) cut rounds with 60mm scone cutter.

FILLING

INGREDIENTS

250g fresh pork mince

1 1/2 cups finely chopped cabbage

1 cup finely chopped mushrooms

1/2 cup finely chopped spring onions

2 cloves crushed garlic

1/2 tsp grated ginger

1/4 tsp sesame seed oil

Salt ans pepper to taste

METHOD

Take a teaspoon of pork mixture and place in pastry case, wet edges of pastry case press together crimping as you go.

Fry in oiled skillet until brown, 5 minutes add 1 cup of water put lid on cook for 5 minutes take lid off cook off remaining water, leave until bottoms crisp up.