crispy pork dumplings.

Juicy, crispy-bottomed pork dumplings made the easy way, with the wrapper pressed over each ball right in the pan. Fun to make and seriously addictive.

Dietary: Dairy Free
Cooking Time: 20 minutes
Serves: 3-4

Ingredients:
500g pork mince
1 tablespoon soy sauce or tamari
2 spring onions, finely sliced
2 teaspoons Asian spice mix (Chinese five spice or ginger-garlic)
1 teaspoon sesame oil
Dumpling or gyoza wrappers
1/3 cup water per steam round

To Serve:
Crispy chilli oil
Sesame seeds and extra spring onion

Method:
Combine the mince, soy, spring onion, spice mix and sesame oil.
Roll into teaspoon-sized balls.
Place the balls in a lightly oiled pan over medium heat, spaced apart, and lay a wrapper over each, pressing gently.
Add 1/3 cup water, cover and cook until the water evaporates and the bases are crisp.
Repeat with the remaining dumplings and serve with chilli oil, sesame and spring onion.

Storage:
Freeze uncooked dumplings on a tray, then transfer to a bag for up to 2 months. Cook from frozen.

Tips:
Don't overcrowd the pan so the bottoms get crispy.
Serve with soy, black vinegar and chilli oil.