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um if that's not heaven I don't know what is one of the secrets to making these epic dumplings comes with the filling so I'm going to add a few little extras here to keep the texture really light and really silky we're starting off with some pork mince and then I'm going to add the flavorings first so I've got some spring onion and some finely grated Ginger and a really good pinch of white pepper okay so now for the bits and pieces that are going to help with the texture of our dumpling I'm adding a quarter of a cup of chicken stock you could just use water but I like to add a little bit of extra flavor so I'm adding the chicken stock that's going to keep our dumplings really nice and juicy and with that we
want a little bit of cornstarch because that's going to bind with that chicken stock liquid and help with that silky texture and then we want one egg and salt and now mix vigorously we want to really incorporate all of those liquids and that egg and make this a fairly moist dumpling mixture so that's looking good now time to fold our wonton dumplings now I always find it easier to do this with a butter knife rather than a teaspoon a little bit of that mixture into the corner of The Wonton Wrapper fold that over and then just keep rolling until we reach almost the end and then press in the sides and we just want a little bit of water on the edge and we bring those together so just Place those onto a tray just with a
little bit of cornstarch on the bottom of it to prevent them from sticking so you can of course freeze these for later pop them into your freezer on the tray and then once they're nice and firm pack them up into Ziploc bags and when you go to cook them just cook them straight from the freezer and now for that beautiful glistening red dumpling sauce I'm starting off with my homemade chili oil now you can find the recipe for this on my YouTube channel so head there if you'd like to figure out how to make it and it really adds such a great flavor to this dish because it infused with spices like star anise and Szechuan peppercorns and cinnamon so it adds something really special make sure you
get some of that chili powder as well as the chili oil and to that I want some light soy sauce some vinegar and then I just want the tiniest hint of garlic so I'm going to peel this clove of garlic and then shave just a few little greetings of that garlic so not even a quarter of that clove and then some finely chopped spring onion and I want some coriander in there as well now I love to finely slice the stems as well as the leaves the stems add some Crunch and they also have really good flavor so don't leave those behind yum this sauce looks and smells amazing let's just have a try mmm that is so good oh that hint of spice perfect the time to drop these into some boiling water now just give those four
or five minutes until they're cooked through now these look ready which is exciting because it means that it's nearly time to eat strain those off put them straight into a bowl and I love that so that little sort of tail of the wonton is nice and silky like a silky Noodle and now I'm just going to add a couple of tablespoons of this dumpling cooking water to the sauce that we made because it's become quite a nice little stock actually because of the all the those lovely pork juices in there it's going to add some extra flavor to our sauce and now for the magic part just generously give those dumplings a chili oil bath if that's not heaven I don't know what is still a little sprinkling of sesame
seeds and that my friends is a perfect dumpling dish now the way I think they should be eaten is with a spoon so that every mouthful you get some of that beautiful red sauce plus your little dumpling so delicious that sauce adds all these little fresh pops of Szechuan pepper and herds and the inside of that dumpling is like a mousse it's so smooth and soft wow you guys really need to try these
