Pork Dumplings with a Crispy Skirt

🧂 Ingredients

• 60 pcs pcs wheat wrappers
• 300 gr minced pork
• 100 gr canned sweet corn drained
• 1-2 pcs green chillies
• 3 pcs fresh shiitake mushrooms
• 1 tsp grated fresh ginger

  7 gr
• 1 tsp light soy sauce
• 1 tsp oyster sauce
• 1 tsp sesame oil
• 1 pinch grated Sichuan pepper
• 1 pinch salt
• 1 ½ tsp corn starch
• 1 tsp all-purpose flour
• 100 ml water
• ¼ teaspoon vinegar.
• 3 tbsp black rice vinegar
• ¼ tsp honey
• 1 tsp julienned ginger
• Chopped spring onions

Instructions

• 1 Cut the fresh shiitake mushrooms into small dice.
• 2 Boil the shitake in water with the lid on for approximately 8-10 minutes.
  
  Place them in a colander and keep the cooking water for later.
• 3 Combine all ingredients and whisk well. Keep aside.
• 4 Combine the minced pork with the drained sweet corn, cooked shiitake and diced
  green chilli.
• 5 Season with salt, Sichuan pepper, soy sauce, oyster sauce, sesame oil and grated
  ginger. Add 4-5 tbsp of the shiitake cooking juice and mix well.
• 6 Place a spoonful of filling onto each wrapper. Seal the wrapper using the
  technique you’re most comfortable with.
• 7 Prepare the dipping sauce by mixing all ingredients together.
• 8 Heat a little oil over high heat. Pan fry the dumplings shortly.
• 9 Pour in the skirt mix, cover with a lid and cook over medium heat.
• 10 Uncover when the liquid evaporates completely and cook for another 30 seconds to
  create a clear, golden-brown skirt.
• 11 Flip the dumplings with skirt onto a plate and serve.

Nutrition Info