Madame Wong's Dumpling Recipe

INGREDIENTS

Filling
1 packet of dumpling wraps
You can make the wrap using flour and water, but it's easier to buy them.
1½ pound of ground pork
the less lean the porc, the better it is
6 teaspoon garlic, finely minced
6 teaspoon ginger, finely minced
1 cup broccoli stem, peeled & shredded or bok choy, finely chooped
½ cup of spring onion, chooped
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
salt & pepper

Cooking
1½ tablespoon oil
¼ cup water
¼ cup vinegar
1 teaspoon of sesame oil

Dipping sauce
¼ cup light soy sauce
1/8 cup vinegar
¼ cup water
1 teaspoon sesame oil
1/8 cup spring onion, chopped
1 teaspoon ginger, finely minced
1 teaspoon garlic, finely minced
1 teaspoon chili, finely minced (optional)

PREPARATION

1. Mix the pork with the garlic, ginger, soy sauce and oyster sauce. Stir in one direction, adding a little water at time until the pork becomes sticky. Add the broccoli and sesame oil and blend well.

2. Place 1 tablespoon of the filling on each dumpling wrap and fold over. Pinch tightly to seal the edges and form a squat bonnet-shaped pouch. See pictures above.

3. Heat to moderately hot and add 1½ tablespoon oil. Arrange the pouches in the pan. Cook the dumplings uncovered for 5 minutes.

4. Mix ¼ cup water with ¼ cup vinegar and 1 teaspoon of sesame oil. Pour this mix evently on all the dumplings. Cover the pan and continue cooking over high heat for another 5 minutes, until the water is almost absorbed. Uncover the pan and sauté 1 minute, until the pouches are browned on the bottom.

5. Remove with a spatula and serve.