Shanghai dumplings

Ingredients for 16 servings:

• 500 g Pak Choi, Chinese mustard greens
• 500 g pork, finely chopped
• 1 tsp ginger, fresh, peeled and grated
• ¾ tsp salt
• 1 tsp sesame oil, dark
• 1 tsp rice vinegar, light
• 1 tbsp oyster sauce
• 16 wonton wrappers
• 4 tbsp oil
• 150 ml water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Cooking class recipe

Blanch the pak choi for 2 minutes, drain, and rinse with cold water. Finely chop the vegetables. In a bowl, combine the pak choi with the pork, ginger, sesame oil, vinegar, and oyster sauce. Mix the mixture well with wet hands. Cover the wonton wrappers with a damp kitchen towel and place them on a work surface. Spread 3 teaspoons of the filling on each one. Brush the edges of the dough with water, gather them together, and twist them over the filling. Place them sealed-side down on a large plate and set aside, covered with cling film. Heat 2 tablespoons of oil in a wok or frying pan. Add 8 dumplings in batches, sealed-side down, and cook for 3 minutes until golden brown. Carefully pour in half the water (careful, the liquid will splash) and cook until the water has evaporated. Reduce the heat and continue cooking the dumplings until they are almost translucent after 3-4 minutes. Remove the finished dumplings and cook the remaining ones in the same way. Serve hot with soy sauce or plum sauce.