Chinese-style meat dumplings for the festive table

Ingredients:

• 220 g of minced pork
• 1/4 cup finely chopped green onions
• 2 tbsp finely chopped red bell pepper
• 1 egg, lightly beaten
• 2 teaspoons ketchup
• 1 tsp. yellow mustard
• 2 tsp Worcestershire sauce
• 1 teaspoon light brown sugar
• 1.5 tsp coarse salt
• 0.5 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 35 - 40 small wonton dough circles
• Water to grease the dough
• 3-4 tbsp vegetable oil, for frying
• 1 and 1/3 cups chicken broth, divided

Preparation:

1. Preheat oven to 95°C.
2. In a medium bowl, combine the first 11 ingredients (from ground pork to cayenne pepper). Set aside.
3. To form dumplingsRemove 1 circle of dough from the packaging, covering the others with a damp cloth. Lightly brush both edges of the dough with water. Place 0.5 teaspoon of the meat mixture in the center of the dough. Fold the dough over, seal the edges, and shape them as desired. Place the dumpling on a baking sheet and cover with a damp cloth. Repeat until all the filling is used up.
4. Heat a 12-inch (30 cm) frying pan over medium heat. Brush with vegetable oil once hot. Add 8-10 dumplings at a time and fry for 2 minutes without moving them. After 2 minutes, carefully pour in 1/3 cup of chicken broth, reduce heat to low, cover, and cook for another 2 minutes.
5. Place the guotie on an ovenproof dish and place in a warm oven. Deglaze the pan with water before frying the next batch. Cook the remaining dumplings in the same way. Serve immediately with soy dipping sauce.