Adapted from Hugh Fearnley-Whittingstalls' excellent "The River Cottage Meat Book"
500g Minced pork
The Egg White of 1 Egg
10 Teaspoons of Fish Sauce (Nam Pla)
A good bunch of Coriander Leaves, chopped
Fresh Ginger, grated
5 Garlic Cloves
Zest and Juice of a Lime or Lemon
A little Salt
1) Combine all the ingredients in a bowl and leave to sit for an hour or so.
2) Roll between your palms to make small dumplings. Make them as small as you can be bothered to. I usually do mine about 2cm in diameter.
3) Get a large, wide pot of water and get it simmering.
4) Poach the dumplings, test them after 5 minutes. The timing will depend on their size.
I like to put Red Chili in as well, for that extra zing.