Chilli Pork and Kimchi Dumplings

Dumplings are so easy to make at home and these moreish little bites have a juicy, spicy pork filling.

20 dumpling wrappers 2 tablespoons vegetable oil 1 teaspoon sesame oil

FILLING

300 grams pork mince 1 tablespoon cornflour 1 egg white, size 7

2 teaspoons soy sauce

1/3 packed cup kimchi, finely chopped

TO SERVE

toasted sesame seeds and finely chopped chives for garnishing

Chinese black vinegar, soy sauce and chilli oil for dipping

EQUIPMENT: Line a large, flat baking tray with baking paper.

FILLING: Place all the ingredients in a large bowl and combine well. Place 1 tablespoon of filling in the centre of each dumpling wrapper and brush the edges with water. Fold in half then pinch the edges together to seal firmly. Place slightly apart on the prepared baking tray.

Heat the vegetable oil in a large non-stick sauté pan and add a single layer of dumplings lying on their side. Cook for 3 minutes over a medium-low heat until golden on one side then pour in ½ cup water. Immediately cover and cook for 3-4 minutes, occasionally shaking the pan. Remove the lid, give the pan a shake and let any excess water evaporate. Drizzle the sesame oil around the dumplings and cook for another 1-2 minutes. Remove and keep warm if making in 2 batches.

TO SERVE: Serve the dumplings topped with the garnishes and dipping sauces. SERVES 2