Ingredients
- 300 g Pork mince
- 10 piece sOuter leaves of Chinese Leaf
- 100 g Water chestnut, finely diced
- 1 Carrot, finely diced
- 1 Tbsp Lee Kum Kee Premium Oyster Sauce
- 1 tsp Lee Kum Kee Premium Light Soy Sauce
- 1 tsp Sugar
- 1 Tbsp Lee Kum Kee Pure Sesame Oil
- 1 Tbsp Cornstarch
- 2 Tbsp Water
- 1/2 tsp White pepper powder
- 2 Tbsp Lee Kum Kee Premium Oyster Sauce
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 3 Tbsp Water
- 1 tsp Cornstarch
Instructions
- Boil the Chinese leaves in hot water until softened, then drain and set aside.
- In a mixing bowl, stir the pork mince, diced carrot, water chestnuts, and all the seasonings until evenly mixed.
- Use the softened leaves as dumpling wrappers and fill with the pork mince mixture.
- Steam the leaf dumplings over high heat for 10 minutes, or until fully cooked through.
- Cook the sauce in a saucepan over low heat until the mixture thickens, then pour it over the dumplings and serve.
