Fried Pork Dumplings

KitchenManiac's Note:

These are so simple to make...and the best thing is children can actually help make them. Great finger food.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 350 g ground pork
• 3 green onions, sliced thinly (scallions)
• 3 tablespoons hoisin sauce
• 3 teaspoons low sodium soy sauce
• 5 water chestnuts, chopped (optional)
• 1 egg, well beaten
• 45 wonton wrappers
• oil (enough to deep fry the dumplings)

Directions:

1. Place the pork mince, green onions, hoisin sauce, soya sauce, water chestnuts and egg into a bowl.
2. Stir until combined.
3. Lay a wonton wrapper on a flat surface and brush a little water around the edge of the wrapper.
4. Place 2 teaspoons of the pork mixture in the middle of the wrapper.
5. Fold over to enclose the filling in a trangle shape and pinch the edges together to seal.
6. Repeat with the remaining mixture and wonton wrappers.
7. NOTE:Make sure you pinch the dumplings well.
8. If air is in the wrapper, when they are deep fried, they will open up.
9. Heat the oil in a pan, and deep fry the dumpling till golden brown (NOTE: Do not put too many in at once, the heat of the oil will drop too drastically).
10. you can serve this with sweet chilli sauce.

Reviews

[MsKittyKat]

Appreicated the easy to follow instructions and the terrific ingredients. Always wanted to know how to make these!

[Merlot]

I had a few friends over for Happy Hour and served these wonderful little dumplings. Everyone loved them and asked for the recipe. I served them with my Sake' Martini cocktails. Perfect! These are very easy to prepare too. Thanks, KitchenManiac, for sharing this recipe. :-)

[Little Chef]

I made a batch of these little dumplings this morning for dd's class. It was a hit! They were delicious and easy to make. They didn't need any dipping sauce. The only change I made was adding some minced garlic, ginger, 1 tsp of sesame oil and a dash of white. Will definitely make again. They're a perfect party appetizer. Thanks for posting.