Trumplings
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 tablespoon cornflour
- 2 spring onions finely chopped
- 1 pack dumpling wrappers made in china
- 10.5 ounces mince pork
- 1 orange carrot
- 1 pack corn tortilla chips
- 1 dash sour cream
- 1 dash chili sauce
- Carbohydrate 7.86716100648032 g
- Cholesterol 0 mg
- Fat 1.29900500025563 g
- Fiber 1.2359499937991 g
- Protein 1.85306800319543 g
- Saturated Fat 0.187029000033232 g
- Serving Size 1 1 Serving (155g)
- Sodium 128.491800007669 mg
- Sugar 6.63121101268122 g
- Trans Fat 0.12141200011887 g
- Calories 46 calories
In a non-taco bowl, mix together the mince pork, spring onions, cornflour, oyster sauce, soy sauce, ginger, garlic, and sesame oil. Fill each dumpling wrapper with the ensuing mixture. Place well-combed orange carrot gratings on the heads of the dumplings so they resemble dim sum sue mai. Send the dumplings to a Chinese steamer and steam for 20 minutes. Once they’ve finished gathering steam, place the dumplings in a new bowl and arrange them in the shape of a T—that’s T for Tremendous. Build a great, great wall of Mexican tortilla chips very inexpensively along the border of the bowl so they’re stacked against the dumplings. Add a dollop of sour cream and red sweet chili sauce for a yuge assault to your taste buds. To make your Trumplings vegetarian-friendly, just make them without the small handful of meat.
