Shanghainese dumplings

These dumplings retain their oh-so-delicious taste even when they're home made.

Ingredients (makes 22):
300g chives
Salt, to sprinkle
300g minced pork
5 water chestnuts, chopped
1 tsp minced ginger
1 packet frozen dumpling wrappers, thawed

For marinade:
2 tsp sesame oil
2 tsp light soya sauce
2 tsp sugar
80ml chicken stock
2 tbsp Chinese wine
1 tsp white pepper
2 tsp cornflour

For dip:
1 tbsp rice vinegar
1 ginger sliced, julienned

Method:
1. Chop and salt chives liberally. Rinse and squeeze dry in a muslin cloth or clean tea towel.
2. Marinate pork with all the marinade ingredients.
3. Stir in chives, water chestnut and minced ginger.
4. Use your finger to moisten the edges of each wrapper. Place a heaped teaspoon of filling in the centre.
5. Pinch edges shut.
6. Immediately deep-fry until lightly browned. Serve hot, with the rice vinegar and sliced ginger dip.

Tips:
For a healthier version, steam the dumplings instead.

Recipe source: Simply Her magazine (Aug 2007)