Pork dumplings

Ingredients

• 1 tablespoon Sichuan peppers
• 1kg Pork mince
• 2 Tablespoons oyster sauce
• 3 Tablespoons Lee Kum Kee premium soy sauce
• 1 Tablespoon Shaoxing wine
• 1 Tablespoon freshly minced ginger
• 1 Tablespoon sesame oil
• 2 Tablespoons of peanut oil
• 1/2 Teaspoon salt
• 1 Cup brown shallots diced small
• 1 Teaspoon sugar

Method

1. Place Sichuan peppercorns into a bowl and cover with 1 1/2 cups of hot water. Leave for 10 minutes. Strain the peppercorn water into a measuring cup and allow to cool completely.
2. Add the pork meat to a large mixing bowl or bowl, along with the oyster sauce, soy sauce, Shaoxing wine, sugar, and minced ginger. Stir vigorously for three minutes.
3. Slowly add the cooled Sichuan peppercorn water to the pork filling, making sure the pork mince absorbs all the liquid before adding the next batch. You want it to resemble a paste. Then add the peanut oil, sesame oil, salt. And then stir in the shallots. Mix for a further 30 seconds.
4. Add 1 tablespoon of filling to the centre of each dumpling wrapper, and squeeze the dumpling closed or pleat.
5. Boil the dumplings for 5 minutes, and remove them with a strainer. Alternatively steam them in a bamboo steamer over boiling water. Serve with a dipping sauce of your liking.

Product used in recipe

• LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML