Chinese Dumplings

Into a mixing bowl, add and mix the Pork (1.1 lb), Caster Sugar (1 Tbsp), Corn Starch (2 tsp), and Salt (1 Tbsp). Then add in the Soy Sauce (2 Tbsp), Chicken Bouillon Powder (1 tsp), and Chinese Chives (2 bunches). Mix everything well!

Prepare the sauce to add to your dumplings by mixing: All-Purpose Flour (1 tsp), Water (1/2 cup), and Distilled White Vinegar (2 Tbsp). Leave to the side.

Get a Chinese Dumpling Wrappers (1 pckg) and scoop up a tablespoon of pork mix and place it into the centre of your wrapper.You can then close it in half by wetting the edges of the wrapper and folding it together. If you want to get the pleated detail to make it look a little more authentic, you need to carefully close in the edges and create the pleats until you reach the middle.

Into an oiled hot pan, pick up four dumplings at a time, press them gently onto the pan, swirling the oil around to make sure the bottom of each Chinese dumpling is moistened, and then place each one around the rim of the pan, starting to make a round formation. Then, add the last few to the centre and your pan should be full.

You can leave them to simmer for up to 15 minutes or until the sauce stops sizzling as this normally means they are ready.