I know Christmas is fast approaching and everybody shares gingerbread cookies and baked turkey or pork as dishes for this period, but I miss Chinese food. As I am stuck inside and I do not like very much my take-away options, I have only one solution: cook it myself. Hopefully I can make this (it doesn’t seem hard), or else my first visit outside the house will be at my fave Chinese joint ^_^
- 1 package dumpling wrappers around 300g
- 1 small bunch of Chinese chives around 500g
- 500g ground pork (with some fat will be better)
- 2 middle size eggs
- 1 inch root ginger
- 2 teaspoons vegetable cooking oil
- 2 teaspoon salt
- 1 tsp white pepper powder
- 1 tablespoon soy sauce
- 1 teaspoon chili oil (I use laoganma)
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ½ teaspoon chicken essence
- 1 teaspoon roasted sesame seed
- Clean and chop the chives into small pieces. Prepare the ground pork.
- Chop the ginger into small pieces and soak in boiled cool water to get the ginger water.
- In a large bowl, combine the ground pork with two eggs. Add chives pieces, ginger water and salt, white pepper powder and then mix well in one direction around 4-5 minutes until you get a paste consistency. Add 1 teaspoon cooking oil and continue to mix in the same direction. Put aside for at least 15 minutes.
- Began to fold dumplings; spoon one spoon of stuffing in the center of the wrapper in your left hand and then water the edges with some water. Press the center part together, and then fold some pleats according to your own like. Do enclose the two edges together.
- Brush pan with oil and put the dumplings in. Do leave some space among each other.
- Then sprinkle some water evenly on the pan and turn up your fire to begin frying.
- Toss the pot stickers occasionally to avoid over cook. Move the pot stickers out.
- Prepare saucers and add the ingredients for the dips and serve hot!
Read more at http://www.chinasichuanfood.com/pot-stickers-chive-and-pork/
Read more at Elaine’s China Sichuan Food
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