Potato Dumpling

1kg potatoes, washed
SIDS SALT & PEPPER to taste
300 g minced pork
rice bran oil, to fry
½ onion, diced
2 garlic cloves, sliced
150 g suprise peas
FOR PANE PROCESS:--
5 eggs, beaten
250 g flour
250 g cracker biscuits, crushed fine
SEASONINGS:--
1 tbsp oyster sauce
2 tsp sesame oil
½ tsp salt
½ tsp sugar
½ tsp pepper
1 tsp dark soy sauce
2 tbsp cornflour ( diluted )

Wash and rinse the potatoes then place in a pot of cold water with 1 tsp for salt. Bring to boil and cook for 45 minutes.
Removed from the pot and set aside to cool. Cook peas in the potato water as per instruction on the packet. Peel the skin off and mash the potato in a large bowl with 1 tsp SIDS SALT & PEPPER to taste, then set aside.
Sauté the garlic and onion until fragrant and soft. Removed from pan and set aside. Add the minced pork into the same pan with a tbsp of oil. Fry the pork until cooked then put the onion garlic back into the pan. Add the seasonings and the green peas to stir well. Thicken with cornflour.
Dumpling – portion the mashed potato into 6 parts. Take one of the part and roll into a ball. Make a well in the centre and place 3 tsp of pork filling in the centre. Using your hand to push the filling downwards and then slide the sides to the centre sealing up the dumpling. Repeat this process to the rest of the potatoes.
Pane – dust the dumpling with first the flour, then pass through the egg wash and finally coat with cracker crumbs.
Fry the breaded potato dumplings in shallow oil until golden brown on both sides.