The KaiKai Book

Fresh grounded pork and prawn based dumplings are perfect when paired with the vinegary chilli oil sauce as it cuts right through with hints of spiciness. INGREDIENTS: 1 pkt Dumpling wrappers (white, square) 250g minced pork 100g prawn (peeled and chopped) 100g water chestnuts (peeled and chopped) 2 tbsp light soy sauce ½ tsp sugar ½ tsp salt 1 tsp white pepper powder 1 tbsp Hua Tiao wine 1 tbsp sesame oil ½ cup chopped spring onions 10g ginger (grated) Sauce: 5 tbsp chilli oil 2 tbsp sesame oil 2 tbsp light soy sauce 3 tbsp black vinegar COOKING METHOD" In a bowl, mix minced pork, chopped prawns, diced water chestnuts, sliced spring onions, grated ginger, light soy, Hua Tiao wine, sesame oil, salt, sugar and white pepper. To wrap the dumpling; place filling in the center and fold dumpling wrapper into half; into a triangle. Overlap the corners of the dumpling and press them together. (Seal the dumplings with water) Place wrapped dumpling onto a plate. In a pot, boil water with oil and salt. Once water is boiling, gently place dumplings in. Cook for about 10 minutes or until they start floating. Gently remove them from the pot and place them into a bowl. In a bowl, mix chili oil, sesame oil, light soy sauce and black vinegar. Spoon chilli oil mixture over the dumplings. See more @ http://themeatmen.sg/dumplings-in-chilli-oil/