Boiled Dumplings In Hot Sauce Recipe
Ingredients
| Wonton | 50 | |
| Lean pork | 200 Gram, finley minced | |
| 1 egg, lightly beaten | ||
| 1 1/2 teaspoons very finely chopped ginger | ||
| 2 tablespoons Chinese rice wine | ||
| Salt | 1 Teaspoon | |
| White pepper powder | 1/4 Teaspoon | |
| Garlic | 1 Teaspoon, finely chopped (Sauce:) | |
| 4 tablespoons black soy sauce | ||
| Sugar | 1/2 Teaspoon (Sauce:) | |
| Cinnamon powder | 1/2 Teaspoon (Sauce:) | |
| Chilli oil | 4 Tablespoon (Sauce:) | |
| 1 tablespoon finely sliced spring onion | ||
Directions
Most won ton wrappers are 8-10 cm (3-4 in) square.
Turn a small Chinese soup bowl or a glass upside down on the wrappers and cut around the bowl or rim of the glass with a sharp knife to form circles.
Combine pork, egg, ginger, rice wine, salt and pepper.
Put a heaped teaspoonful of this in the centre of a wrapper.
Use your fingertip to smear a little water around the edge of the circle, then fold across to make a semicircle, pressing firmly to enclose the filling.
When all the dumplings are ready, drop in rapidly boiling water and simmer for 2-3 minutes.
Drain.
Take 4 bowls and prepare the sauce separately for each portion.
Put 1/4 teaspoon garlic, 1 tablespoon black soy sauce, a pinch of sugar and a pinch of cinnamon in the bottom of each bowl.
Divide the boiled dumplings among the 4 bowls and pour 1 tablespoon chilli oil over each serving.
Garnish with a little spring onion.
Stir before eating.
Turn a small Chinese soup bowl or a glass upside down on the wrappers and cut around the bowl or rim of the glass with a sharp knife to form circles.
Combine pork, egg, ginger, rice wine, salt and pepper.
Put a heaped teaspoonful of this in the centre of a wrapper.
Use your fingertip to smear a little water around the edge of the circle, then fold across to make a semicircle, pressing firmly to enclose the filling.
When all the dumplings are ready, drop in rapidly boiling water and simmer for 2-3 minutes.
Drain.
Take 4 bowls and prepare the sauce separately for each portion.
Put 1/4 teaspoon garlic, 1 tablespoon black soy sauce, a pinch of sugar and a pinch of cinnamon in the bottom of each bowl.
Divide the boiled dumplings among the 4 bowls and pour 1 tablespoon chilli oil over each serving.
Garnish with a little spring onion.
Stir before eating.
Chef
