Dough for the wrappers:
- 2 cups of all purpose flour
- 1/2 cup boiling water
- Extra flour for kneading and dusting
- 250 gr ground pork
- 100 gr chinese cabbage, chopped
- 1 tbs minced garlic
- 1 tbs minced ginger
- Green onions, chopped
- Chives, chopped
- 2 tbs oyster sauce
- 1 tbs fish sauce
- Salt and Pepper
- A pinch of sugar
- Sesame oil
Mix the dough and form a long thin cylinder. The texture should not be sticky at all. If it is, continue dusting the dough with flour.
Cut the dough into small equal parts.
Flatten the dough into a round disc and roll it as thin as possible.
Dumpling pleating process - you only pleat the front part, not the back part. Of course you need to fill in the wrapper with the filling first before pleating.
Grease and heat your skillet and add the dumplings.
Add water, just enough to cover the bottom part of the skillet.
Put on the lid and wait until all the water has gone. This will take around 8-10 minutes (under medium heat).
This picture sucks, I shouldn't have positioned the dumplings bottom side up. There is just something wrong with this picture. But well, don't blame me, I know nothing about photography...! Anyway, my dumplings still tasted yummy...