Chinese dumplings

While in China, I attended a cooking class. One of the dishes we made were dumplings cooked in 2 ways: steamed and fried. They were delicious!

What you need (approx. 20 dumplings):
at least 20 store-bought dumpling wrappers, defrosted (available at most exotic stores)
200g pork mince (or half pork/half beef if you prefer)
100g spring onion, finely chopped
100g carrot, finely chopped
100g Chinese mushrooms (soaked and drained if dried), finely chopped
chicken stock powder
soy sauce
vegetable oil

You'll also need a wok, bamboo steam basket and some cheese cloth, cut to fit the bottom of the steam basket.

In a bowl, stir together the chopped vegetables. Make a marinade of 1/4 tsp salt, 1/4 tsp chicken stock powder and 1 tsp soy sauce and add to the vegetables. Mix well and leave to rest for a few minutes.
Put the mince in another bowl and marinate with a mixture of 1/4 tsp salt, 1/4 tsp chicken stock powder and 2 tsp soy sauce. Mix well and also rest for a few minutes.
Combine the meat and vegetables and mix well.
Place a dumpling wrapper on the palm of your hand and put a walnut-sized scoop of the meat mixture in the middle. Wet the edges of the wrapper with some water and fold the wrapper in half, Make sure the edges are completely sealed. Starting in the middle, make a few small pleats on the sealed edge of the dumpling. Place the dumpling on the cheese cloth in the steam basket. Repeat until there is no more meat mixture left.
Place the steam basket in a heated wok and add water to create steam. (it may be necessary to add some more water while you're cooking)
For steamed dumplings, cook the dumplings for 10 minutes. For fried dumplings, steam them for 6 minutes, then fry them in some oil for a minute on each side until they are brown and crispy.

The steamed dumplings must be served warm (or the dough will become chewy), the fried dumplings can be eaten warm or cold. Serve with soy sauce for dipping.

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