How to make it

  • One day before:
  • Heat corn oil and mix in Chili. Store at room temperature.
  • The day they will be eaten:
  • Mix pork, onions, egg, ginger, MSG, salt and sesame oil in a small bowl
  • Wet the edge of a wrapper with a little water
  • Place a small amount of filling in the center, fold and pinch firmly to seal
  • (At this point dumplings could be frozen to use later)
  • Cook in boiling water until dumplings rise and pork is thoroughly cooked (about 8 minutes)
  • ... OR
  • Steam in a steaming basket (about 12 minutes)
  • To serve:
  • Serve hot with dipping sauces
  • If you don't like the spicy sauce alternates are soy sauce or Baoning Vinegar

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