Shanghai Pan-Fried Dumplings

To Make the FillingMix the filling ingredients with the marinade sauce until the sauce is incorporated well into the mince.Cover the mixture and rest in the fridge for 3 hrs.To CookTo wrap the dumpling, take one dumpling skin and scoop about 1 tbsp of pork mixture into the centre of the wrapper. Dip your finger into a bowl of water and wet the edges of thedumpling wrapper. Then, pinch the sides of the dumpling skin to seal it up tightly with your fingers.Heat a non-stick frying pan with oil, place dumpling flat-side down. Mix 1 cup of water with ½ tbsp plain flour and add into pan to one third of the height of dumpling. Turn to low heat andcover with lid. Cook for approximately 10 mins or until water dries out.Remove lid and drizzle with oil. Turn to high heat and cook for further 2 mins or until the bottom side is golden brown and crispy.