Yes, I know we can get this frozen, open the pack and just fry it. But its no good unless you get the very best. For this, I started very much from scratch. Sometimes it is nice to make something.
The skin was commercial though.
Chopping up meat by hand. We used pork neck which has a good balance of fat and meat.
Joyce consented to adding some spring onion:
Chopping up some spring onion
Into a bowl.....
The seasonings, the fillings and the skin (frozen, from the supermart)
Folding things up - trying to make some nice pleats
The assembly line
One was made by me, the other by Joyce...
On to a hot frying pan.... sizzle!
All of them in the pan
Turning to brown the sides as well
Now the other side
Add in some water and cover.....
In the meantime, I needed some ginger for the dip.....
Freshly harvested, right at home!
It did look nicer after a wash.....
Cutting it up......
Fortunately there was some vinegar on hand
And ready to eat.........
It was nice.....better than frozen.
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