500g cooked minced pork
2 eggs - beaten
120 g mushrooms - finely chopped
3 single spring onions - finely shredded
2 slices fresh root ginger - finely chopped
1 teaspoon sugar
pinch of salt
pinch of pepper
1 teaspoon sesame oil
2 tablespoons light soya sauce
some beaten egg in dish
2 packets Chinese round dumpling pastry sheets (see picture below - available from good Chinese food stores) - approx. 48
1. To make the dumpling mix, take a large bowl and mix together the minced pork , mushrooms, spring onion, ginger and 2 beaten eggs. Add the remainder of the ingredients and blend well.
3. Place approx. one tablespoon of the dumpling mix in the centre of the wrapper & carefully fold into a
semicircle; crimp the edge of the dumpling with your fingertips so that it is all sealed and looks like the following:
4. Repeat this process with the remainder of the sheets and mixture.
5. Place the dumplings in a large steamer, bring the water to the boil and steam moderately for about 25 minutes. Once ready, serve with a soya sauce/chilli sauce or Chinese vinegar dip. Enjoy!!