Pork & chive dumplings in garlic chilli sauce

This recipe makes 32 pork dumplings which can be fried or steamed πŸ₯Ÿ
If you don’t want to cook and serve all 32 dumplings in one go, they can be frozen after step 7 and stored for up to 3 months – just add a minute extra to the steaming/frying time! The garlic chilli sauce recipe is only enough for a serving of 8-10 dumplings so scale this up or down as you need it 😍🀀
The ingredients listed for the sauce can be found easily at Chinese supermarkets or online but if you can’t find them, a mix of soy sauce and rice vinegar makes for a great alternative…
INGREDIENTS:
For the dumpling dough:
400g plain flour
220g boiling water
1 tsp salt

 

For the filling:
1 pack of ground pork or pork mince (the higher the fat the better)
1 bunch of chives, chopped
1/4 Chinese cabbage, chopped
3 spring onions, thinly sliced
2 tbsp fermented mustard greens (optional)
4 garlic cloves, crushed
2 tbsp light soy sauce
1 tbsp Chinese rice wine
1 tbsp sesame oil
1 tbsp salt + 1 large pinch
For the chilli sauce and garnish:
1 tbsp sesame sauce
2 tbsp crispy chilli in oil
1 tbsp dark soy sauce
1 garlic clove, crushed
1 tbsp sichuan chilli oil
1 spring onion, thinly sliced
METHOD:
1. To make the dumpling dough, mix together the flour and boiling water in a large bowl. Bring together with a spoon and once cool enough to handle, begin bringing the dough together with your hands.
2. Empty the dough onto a worksurface and knead for 10 minutes or until smooth. Form the dough into a flattened ball. Cover the ball in cling film and leave to rest for 1-2 hours.
3. Meanwhile, remove the outer leaves from the cabbage, chop into thin slices and add to a bowl. Add a large pinch of salt and massage into the cabbage, squeezing it until it starts to break down and expels water.
4. To the bowl with the sweated cabbage, add the rest of the ingredients for the filling and mix together until combined.
5. To make the dumplings, chop the dough into 4 equal pieces. Work with one quarter of the dough at a time and keep the rest under cling film or a damp tea towel.
6. Split each quarter into 8 equal pieces. Using a rolling pin, and a lightly floured work surface, roll each ball into a thin circle 10cm in diameter. You can otherwise use a cookie cutter.
7. Transfer 1 tsp of the pork mix to the middle of the dumpling circle. Close the dough over the top of the pork and pinch at the top. Either side of the pinch, fold the edge of the circle three times over towards the pinch and seal together, to form a crescent shape. Repeat with each of the dumplings.
For steamed dumplings:
8. Place a bamboo steamer over a pan half full with lightly boiling water over a medium heat.
9. Use the discarded Chinese cabbage leaves to cover the base of the bamboo steamer and prevent sticking. Add the dumplings to the steamer but do not overcrowd them. Cook for 5-6 minutes.
For fried dumplings:
10. Add a splash of oil to a frying pan for which you have a lid. Turn the heat up to medium high. Once up to temperature, add the dumplings but do not overcrowd the pan. Cook the dumplings in the oil for 3 minutes, or until the bottom of the dumplings start to brown.
11. After 3 minutes, pour a large splash of boiling water into the pan and immediately cover with a lid. Leave the dumplings to steam with the lid on for 3-5 minutes or until the water has evaporated.
12. Once the water has evaporated, remove the lid and allow the dumplings to continue cooking in the pan until the bottoms are fully browned.
To make the sauce:
13. Combine the sesame sauce, crispy chilli in oil, sichuan chilli oil, soy sauce and crushed garlic in a small bowl and mix to combine.
14. Pour the sauce over the dumplings and garnish with the spring onion, coriander and a sprinkle of sesame seeds.
15. Enjoy!!! πŸ₯ŸπŸ€€

 

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