6 tablespoons soy sauce
2 tablespoons plus 1 1/2 teaspoons rice vinegar or apple vinegar
4 1/2 teaspoons toasted sesame oil
1 tablespoon thinly sliced red chiles (on the bias)
2 teaspoons toasted sesame seeds
3 small scallions or spring onions, finely chopped (2 tablespoons plus 1 teaspoon)
18 ounces (500 grams) ground pork (pork mince)
9 ounces (250 grams) ground beef (beef mince)
6 ounces (175 grams) firm tofu, crumbled
2 1/2 cups (100 grams) shredded napa or Korean cabbage leaves, no ribs
2 tablespoons plus 1 1/2 teaspoons soy sauce
2 tablespoons toasted sesame oil
2 teaspoons grated ginger
2 teaspoons kosher salt or sea salt
2 teaspoons toasted sesame seeds
2 teaspoons sugar
15 grinds black pepper
3 scallions or spring onions, finely chopped
2 large cloves garlic, finely chopped
48 thin round eggless wonton wrappers
Vegetable oil, for frying
Red chile threads, for garnish
To test the seasoning of the filling before wrapping, cook a small patty in a little oil in a pan. Once the dumplings are assembled, you can freeze them in a single layer on their baking sheets, and then bag them up to store in the freezer.
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