That’s awesome! I’m glad to know it went well 😊

You’re most welcome! ❤️

Any regular cooking oil would do. I used olive oil. No cooking wine is used though. Cooking wine isn’t oil.

Thank you 🙏🏽

No problem 😊

It’s in the description.

Yea only if there’s excessive moisture, give it a quick pat.

You’re most welcome! Reheat any leftovers in the air fryer and it tastes just the same 😊

@@abbiegraham1179 The way this came out. There will never be leftovers =)

Same here!! Thanks! 🙏

This’s a poking free method!

That’s wonderful!

I guess this is more of a chili oil recipe.

It’s the ratio, the ratio of shallots and chili flakes made it mild.

Hey ya! 1/4 cup would be the minimum amount to cook through the dumplings though, anything less won’t last long enough! I would look into below possible steps, Medium heat for steaming/cooking (not too low/soaking); Dumplings were cooked straight from frozen (not defrosted). Enough oil for browning and crisping. Extra Oil can be added after steaming is done (if not enough). I hope this helps!

thank you so much! very kind of you. i shall try again!@@abbiegraham1179

No worries at all! 😊

Thanks! I will! Looking to get back in February 😊

Yay! That’s wonderful!

That’s 1.2kg cut into 2, but I’ve tested with a 1kg pork in a bigger drawer, the exact recipe works.

@@abbiegraham1179 thank you for the reply. So 600g in a single drawer should have similar timings I assume?

Yep that’s right!

lol I’m glad you like it!

Rubbish. Like a lot of things, it's the quantity you consume.

The short answer is yes, just different translations. You may find quite a few dark vinegars in your Asian grocers. I would recommend Chinkaing Vinegar though for authentic Chinese cooking. This vinegar has been around for nearly two decades. It’s one of the top four popular vinegars used in Chinese cooking. For those who’s new to Chinese cooking, please be reminded regular soy sauce (soy sauce in short) and dark soy sauce are completely two different things.

Hi Jay sorry to hear that! Yes I’d say it’s something to do with the heat. Maybe try preheating, turn up the heat for 5C/10C, and extend the cooking for another 5-10 minutes. Each air fryer is different but this should work. Not opening the drawer too often while cooking though. My husband did this and ended up with pink inside. So we cooked for a longer time. It turned out a little dry, but a great experience for me to learn about this recipe. Thanks for the question, please let me know how it goes! 🤎

@@abbiegraham1179 I usually preheat the air fryer for 5 mins on 200deg before cooking, but since this wasn't mentioned, I started from cold and cooked meat for 15 mins at 150deg and then a further 20mins at 200deg. I shall try again but will preheat and then cook the first part at a higher temperature. I'll let you know how it goes. May be a couple of weeks before I cook again. Thank you very much for your reply.

Awesome! Also do score the bottom of the pork, cut deep, it shortens the cooking time and seasons the meat.

They can all be used as a spicy dip. I’d say the white one and the pink one would be more of a popular flavour. They are all authentic. As long as the chilli oil is also authentic. One of my favourite chilli oil is Lao Gan Ma. It’s a popular brand, should be easy to find too.

Thanks!