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

Reuben sandwich

Method 1 Ingredients 8 slices corned beef 100g gruyère, sliced 4 tbsp butter, softened 8 thick slices rye bread 75g white sauerkraut For the mayonnaise 100g mayonnaise 2 tbsp soured cream 1 small shallot, finely chopped 2 tbsp parsley, finely chopped 2 tbsp pickled cucumber relish ½ tbsp creamed horseradish ½ tbsp Worcestershire sauce 2 dashes hot sauce ½ lemon, juiced STEP 1 Mix all the ingredients for the mayonnaise, except the lemon juice, together in a bowl. Season to taste with the lemon juice, salt, and pepper. STEP 2 Heat the grill to high. Line a baking tray with baking parchment and arrange the corned beef into four piles on it, then top with the cheese and grill until melted and bubbling. STEP 3 Butter both sides of all the bread slices. Heat a frying pan over a medium heat and toast the bread slices on both sides until golden. Generously spread the mayonnaise over one side of each bread slice. Top four of the slices, mayonnaise-side up, with the cheese-topped corned be...

Ham, cheese & potato pie

Method 1 Ingredients 350g new potatoes 375g ready-rolled puff pastry 100g crème fraîche 50g thinly sliced ham 125g brie or camembert cheese, halved and sliced green salad, to serve (optional) STEP 1 Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice. STEP 2 Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go. STEP 3 Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish – the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a sa...

Sichuan chicken

Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...

Chef Savvy

Search This Blog