Pork Dumplings

Pork Dumplings

With so much pork that we still have in the freezer, we had to think of more recipe choices which we could cook up this meat. So, the next pork cuisine that we cooked at home was the fried pork dumplings. We first used the food processor to mince the pork to ground meat and put some chopped carrots, and water chest nuts to the grounded meat. We added two spoons of sesame seed oil, two spoons of oyster flavoured sauce and a pinch of salt to the three pounds of grounded meat.

Fried Dumplings

Before we could actually fry the dumplings we have to wrap them in wuntun skin. So, I got the family together and asked everyone to help do the pork dumpling wrapping. It took us about thirty minutes to wrap about fifty pieces of the pork dumplings. For the wuntun skin to stick together, we use egg as glue. And once the pork dumplings were all wrapped, the frying started. As the earlier batch turn golden brown, we take them out from the cooking oil and put in fresh dumplings.

Fried Pork Dumplings

Other than frying the dumplings in hot cooking oil, another method to cook these delicious dumplings would be to put them in a pot of wuntun flavoured soup. Preparing the wuntun soup is easy. Throw in some yu choy and a spoon of the wuntun soup flavoured essence into a pot of water. Once the broth has boiled, introduce the pork dumplings and continue boiling for a few minutes to make sure the dumplings are cooked.