Ingredients
25g minced beef
25g minced pork
10g cabbage
10g carrots
5g onions
Pinch of salt
Pinch of sugar
1 tsp soy sauce
4 pieces dumpling pastry
1 litre vegetable oil
Method
Finely chop the cabbage, carrots and onions and mix with the minced beef and pork.
Season and add soy sauce and one teaspoon of oil on top. Leave to marinate for 20 minutes. Then divide the mixture into four portions and fill each dumpling pastry. Seal the dumplings by wetting the edges and press them together.
Heat some oil in wok (or pan) to 200°C and deep-fry the dumplings for five minutes.
Jerry Feng is a Culinary consultant and owner, Mandarin Restaurant, Mellieħa.