Cooking Time: 20 Minutes
Pork dumplings are a fantastic oriental dish that i love. You can buy them frozen from your local Asian supermarket and they are lovely, but relatively expensive! This recipe is cheap, packed full of flavor and super easy to make. I'm using pre-made dumpling pastry that you can buy pre-rolled, pre-floured and are found in the Asian supermarket. and this speeds the process along. If you want to make fresh pastry, its simply boiling water and flour and a pinch of salt but it will add an hour or more to your cooking time!! This recipe is my take on them, and will easily put a rest to your craving for oriental food! These freeze great too, so any that you don't cook can be sealed in a freezer bag and kept in there for up to three months.
Ingredients:
For the Dumpings:
500g Pork Mince
450g Dumpling Wrappers (about 34)
Thumb sized piece of Ginger
3 Garlic Cloves
3 Spring Onions
1 Chilli
1 Tbsp Toasted Sesame Oil
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Corn Flour
1 Tbsp Baking Soda
1 Tbsp Sugar
Sea Salt and Cracked Black Pepper
Water
For the Dipping Sauce:
1 Chilli
1 Tbsp Dark Soy Sauce
1 Tbsp Light Soy Sauce
1 Tsp Sesame Oil
Method:
To start add your Pork to a large mixing bowl with the baking soda, corn flower, sugar, a pinch of salt and a pinch of black pepper. Add the rest of the liquids, give it a good mix and set aside.
To make the vegetable paste you can mince the ingredients up very finely, but its way quicker to use a blender or a hand blender. Add the ginger, garlic, spring onion and chilli to the blender. If you want it to be less spicy this is the time to remove the seeds from your chilli and depending on how hot the chilli is use more or less (taste the chilli as you can add heat but not take it away!) Blend it to a smooth paste, add it to the meat mixture and give it another thorough mix. Cover this and set it aside for as long as you can but 10 minutes will be fine.
To assemble the Dumpings, add a heaped tablespoon of the meat mixture to the center of a dumpling wrapper (don't overfill though). Wet the rim of the pastry with a little water,fold into a half moon shape and press both sides together firmly (they don't have to look pretty as long as the meat is well secured). Repeat this step until you run out of the pork mixture or dumpling wrappers!
Step 1
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Step 5
There is two easy methods to cook these little bundles of yum! The first way is to boil them in a pot of boiling water for about 8 minutes, then fry until golden in some sesame oil. Drain off any excess oil with a bit of kitchen towel and serve in a big pile with some dipping sauce in the middle
The second way is to add sesame oil to a frying pan, assemble the dumplings in the pan facing the same way until you run out of space, and fry for about 4 - 6 minutes on a high heat with a lid on. When the bottom of the dumplings starts to turn golden, add about 100 mls of water the the pan and cover with the lid again. When the water has fully evaporated your dumplings are cooked. If you are cooking from frozen, only use method number 1.
Serve in a big pile with some dipping sauce in the middle of the platter. To make the dipping sauce, add the light and dark soy sauce and the sesame oil to a little ramekin or a dipping sauce bowl, chop the chilli (seeds in or out) and give it a good stir. This is a super tasty, simple dipping sauce that perfectly accompanies these dumplings and if you have them handy some sweet chilli sauce and sriracha wouldn't go astray.
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