300g minced pork
2 tsp sesame oil
2 tsp soya sauce
1 tsp fish sauce
1 tsp shao xing wine
1 thumb sized grated ginger
2 stalks of spring onions finely chopped
A dash of white pepper
A packet of dumpling skin
Marinate mince with sesame oil, soya sauce, fish sauce, grated ginger, shao xing wine, spring onions and pepper. Mix well and let sit for 15 minutes.
Lay out 3 pieces of dumpling skin and make sure they overlap each other slightly. Glue the edges together with dabs of water.
Portion out the marinated mince on the dumpling wrapper individually.
Dab top half of dumpling skins before folding it over and securing the dumpling.
Start rolling from one edge of the combined dumpling skin and secure the edge with more dabs of water.
Pan fry in a medium-hot frying pan till bottoms are golden brown.
Add 80ml of water, cover pan and steam till water had disappeared.
Add a splash of sesame oil for flavour and colour.
Serve with a dipping sauce of your choice.