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.

Sign up to our free newsletters

Get the best updates straight to your inbox:
Please select at least one mailing list.

You can unsubscribe at any time by clicking the link in the footer of our emails. We use Mailchimp as our marketing platform. By subscribing, you acknowledge that your information will be transferred to Mailchimp for processing.