Easy pork & chive dumplings

Method 1

Ingredients

500g 20% fat pork mince

200g Chinese garlic chives

or coriander or Chinese leaf if you can’t find them, finely sliced

1 ½ tbsp light soy sauce

1 tbsp oyster sauce

1 tsp white pepper

1 tsp sugar

1½ tsp cornflour

1 tbsp sesame oil

40 defrosted pre-made dumpling wrappers

vegetable oil

for frying

For the dumpling sauce

1 tbsp Chinese black vinegar

1 tsp chilli oil

½ tbsp sesame oil

1 small spring onion

finely sliced

step 1

Tip the pork and chives into a bowl. Add the light soy sauce, oyster sauce, white pepper, 1 tsp salt, the sugar, cornflour and sesame oil, then mix well. Cover and leave to marinate in the fridge for 1 hr. Meanwhile, combine the dumpling sauce ingredients in a bowl and put in the fridge until needed.

step 2

Dipping a finger into cold water, wet the bottom half edges of a dumpling wrapper, then add ½ tbsp of the filling into the centre.

step 3

Fold the dumpling from the bottom up and firmly pinch at the middle, then start pleating each side from the right into the centre, firmly pinching as you go. Tuck in the sides and repeat with the left side. Firmly pinch across the top of the dumpling to ensure a tight seal. Repeat to make 40 dumplings.

step 4

Bring a large pan of water to boil and cook the dumplings in batches, around 10 at a time. Cook for 3-4 mins until the water starts simmering or the dumplings float to the top. Remove with a slotted spoon and set aside. Repeat until all the dumplings are cooked.

step 5

Add a splash of oil to a frying pan and heat on a medium-high heat. Fry the boiled dumplings on each side for 4 mins or until golden brown, then serve with the dumpling sauce either drizzled over or for dipping.

Method 2

Ingredients:

- 1 pound ground pork

- 2 cups chopped chives

- 2 cloves garlic, minced

- 1 tablespoon ginger, minced

- 2 tablespoons soy sauce

- 1 tablespoon sesame oil

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1 package dumpling wrappers

Instructions:

1. In a large mixing bowl, combine the ground pork, chopped chives, minced garlic, minced ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly distributed.

2. Take a small spoonful of the pork mixture and place it in the center of a dumpling wrapper. Wet the edges of the wrapper with water and fold in half, pressing the edges to seal.

3. Repeat with the remaining pork mixture and dumpling wrappers until all the filling is used.

4. In a large skillet, heat some oil over medium heat. Place the dumplings in the skillet in a single layer and cook until the bottoms are golden brown.

5. Once the bottoms are browned, add a splash of water to the skillet and cover with a lid. Steam the dumplings for 8-10 minutes, or until the pork is cooked through.

Comments

Pork and kimchi stew

Method 1 Ingredients 750g/1lb 10oz diced pork (shoulder or leg) 2 tbsp gochujang (Korean fermented chilli paste) 10g/⅓oz dried shiitake mushrooms 1 tbsp vegetable oil 1 large onion, thickly sliced 1 large carrot, peeled and cut into chunks 2 turnips or 1 small swede, peeled and cut into wedges 200g/7oz kimchi 1 tbsp soy sauce 250ml/9fl oz chicken stock or water bunch spring onions, roughly sliced (including the green parts) salt and freshly ground black pepper To serve steamed rice small bunch coriander, leaves separated 1 tsp sesame seeds pinch gochugaru (Korean red chilli powder), or other chilli flakes Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, st...

Ponzu tofu poke bowl

Method 1 Ingredients 1 tbsp ponzu sauce ½ tbsp rice vinegar 5g ginger, peeled and grated 1 tsp sesame oil 300g silken tofu 100g edamame beans 250g pouch cooked quinoa 100g radishes, sliced 2 carrots, peeled into ribbons 2 spring onions, finely sliced 2 small seaweed thins, crumbled 1 tsp sesame seeds STEP 1 Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture. STEP 2 Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt. STEP 3 Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds. Method 2 Ingredients: - 1 block of firm tofu, pressed and diced - 1/4 cup soy sauce - 2 tbsp Ponzu sauce - 1 tbsp rice vinegar - 1 tbsp sesame oil - 1 tsp grated ginger - 1 clove garlic, mince...

Baked ham hock pots

Method 1 Ingredients 250ml double cream 1 egg beaten large handful of chives finely chopped generous grating of nutmeg 100g cooked ham hock chopped 150g canned potatoes cut into smaller chunks if large 60g mature cheddar grated crusty bread to serve step 1 Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper. step 2 Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days. step 3 Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like. Method 2 Ingredients: - 4 ham hocks - 2 onio...

Chef Savvy

Search This Blog