Entree enjoyed on Chinese Night
450g pork mince
3 spring onions
1 clove garlic
1tbsp rice wine vinegar
1/2 tsp sesame oil
Mix ingredients and leave covered in fridge for at least 30 minutes.
Place a teaspoon of filling into each dumpling wrapper. Brush the edges lightly with water and fold in a
half-moon shape. Press closed ensuring they are sealed.
Pleat the edge.
Add to boiling water for a few minutes, when they rise to the top they are cooked.