Chinese Fried Dumplings

First knead a smooth dough from flour, warm water and a pinch of salt. Cover with a damp cloth and set aside. For the filling, mix the finely chopped pork with potato starch, rice wine, finely chopped ginger and garlic. Season to taste with salt and sesame oil. Now roll out the dough about 2 mm thin and cut out discs 8-10 cm in diameter with a cookie cutter. Place about 1 teaspoon of filling in the center of each disc, moisten the edges of the dough with water, fold and press well. Bring plenty of water to a boil in a saucepan and cook the dumplings in it for 2 minutes. Strain, drain, brush with a little vegetable oil (so they don’t stick together) and let cool. Then heat oil or lard in a pan and fry the dumplings in it on both sides until lightly brown.

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