Pork Dumpling

By: Mita Ayu

Dumpling Wrappers: 6 store-bought dumpling wrappers
Filling:100g pork25g shrimp4 pcs white flat mushroom punnet3 pcs carrot50g cabbage1/4 bunch chopped green onions1/2 tbsp Chinese cooking wine1/4 tsp salt1/2 tsp sugar1/2 tsp mushroom stock powderA pinch of white pepper
For steaming: Parchment paper or a thin layer of oil to prevent sticking.Dipping Sauce : Lee Kum Kee Chiu Chow Chilli Oil - 205g

Prepare the filling (5 minutes): In a bowl, chopped and mix the pork, shrimp with green onions, carrot, cabbage, mushroom, Chinese cooking wine, salt, sugar, mushroom stock powder and white pepper. Stir until the mixture is evenly combined.
Assemble the dumplings (7 minutes): Place a wrapper on a flat surface. Spoon about 1 tsp of filling into the center. Wet the edges of the wrapper with water. Fold into a half-moon shape and pinch the edges to seal. Alternatively, pleat the edges for a traditional look. Repeat for all 6 dumplings.
Prepare the steamer (2 minutes): Line the steamer basket with parchment paper or lightly brush it with oil to prevent sticking. Arrange the dumplings in the steamer, ensuring they don’t touch each other. Steam the dumplings (8 minutes):Bring a pot of water to a boil. Place the steamer basket over the boiling water and cover with a lid. Steam the dumplings for 7-8 minutes or until the filling is cooked through.Serve with Dipping Sauce Lee Kum Kee Chiu Chow Chilli Oil - 205g