• 250g Pork Mince
  • Ginger
  • Garlic
  • 1 small onion
  • 1 medium Carrot
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Hoisin Sauce
  • 2 teaspoons Soy Sauce
  • Wonton Sheets
  • Veg or Peanut Oil

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First time I made them they didn’t last long enough to get photographed.
I get packets of frozen wonton sheets for these. They can be round or square.
You will need a frying pan that has a lid (or improvise with a round metal tray like I do).

Get the packet of wonton sheets out of the freezer and put to one side for about 45mins.
Finely grate the ginger, onion, carrot and garlic. Add the mince, sesame oil, hoisin sauce and soy sauce. Mix thoroughly.
Get a small bowl with some warm water in. Take a wonton sheet and place a small teaspoon of the meat mix in the middle. Dip your finger in the warm water and run it around the edge of the sheet. Fold in half (anyway you like: – side to side, corner to corner). Before you press the edges together firmly, try and make sure there is no air inside. This takes a little practice.
Place the dumplings onto an oiled frying pan. When you have finished filling the base of the pan put it on at a medium heat for a couple of minutes.
Then add enough boiling water to cover the bottom and put the lid on. Cook for about 8 – 10 mins (keep an eye, you don’t want the pan to dry out. Add another splash if this seems to be the case. Alternately you don’t want to drown them).
After this time add a good glug of the veg or peanut oil and cook with the lid off for a further 5 mins (again keep an eye so it does not burn).

I bring the pan to the table. You may have to loosen them with an egg spatula.
Serve with chilli oil, sweet chilli dipping sauce or any other dipping sauce of your choice.