Pork And Noodle Dumplings - cooking recipe

Ingredients

1 pkg (3 oz) chicken-flavored ramen noodles
1 tbsp vegetable or peanut oil, plus additional, to deep-fry
3 None green onions, sliced
1 clove garlic, crushed
7 oz ground pork
1 None carrot, coarsely grated
1 cup shredded green or Chinese cabbage
2 tbsp kejap manis (thick sweet soy sauce)
48 None wonton wrappers
None None Sweet chili sauce, to serve

Preparation

Break noodles into a heatproof bowl. Add flavor packet. Cover with boiling water. Let stand for 2 mins or until noodles are soft. Drain.
Heat oil in a large skillet on medium-high heat. Add onion and garlic; cook, stirring, for 3 mins or until soft. Add ground pork; cook, stirring to break up lumps, for 5 mins or until browned.
Add carrot and cabbage; cook, stirring, until cabbage wilts. Add kejap manis and noodles; stir to combine. Cool.
Place 1 wrapper on a board. Top with 1 heaping teaspoon of the noodle mixture. Brush edges with water. Bring edges over filling then pinch to seal. Repeat with remaining wrappers and filling.
Heat oil in a heavy-bottomed saucepan on medium heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry dumplings in batches for 5 mins or until browned. Using a slotted spoon, transfer to paper towels. Serve with sweet chili sauce.