Boiled Dumplings In Hot Sauce
|Lean pork||7 Ounce, finley minced (200 Gram)|
|Egg||1 , beaten|
|Ginger||1 1⁄2 Teaspoon, finely chopped|
|Chinese rice wine||2 Tablespoon|
|White pepper powder||1⁄4 Teaspoon|
|Garlic||1 Teaspoon, finely chopped|
|Soy sauce||4 Tablespoon|
|Cinnamon powder||1⁄2 Teaspoon|
|Chili oil||4 Tablespoon|
|Sliced spring onion||1 Tablespoon|
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.
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.