Sunday, October 5, 2014

Pork dumplings with chili oil

I recently bought a cookbook called "Asian Wraps & Rolls" by Vicki Liley, which I've started using. The reason I bought this cookbook was also the reason for this post. These very yummy pork dumplings. I was browsing through the cookbook while at the store and when I saw the recipe for pork dumplings, it sealed the deal for me!

I have to say that I love dumplings. Well, both The Boy and I do and we've been buying ours from Chinese grocery stores frozen, which we would then steam for a snack or a light lunch.

However, I wanted to make them myself (so much more control as we don't live near any Chinese grocery stores now) and this recipe made it a great opportunity for me to do so.

Here's what I did:

  • 150g ground minced pork
  • 150g jumbo shrimp / king prawns, shelled and deveined (I use frozen ones that have been defrosted)
  • 2 cloves of garlic, minced
  • 1 tablespoon peeled and freshly grated ginger
  • 1/4 teaspoon salt
  • 1 tablespoons freshly chopped cilantro (fresh coriander)
  • 1 tablespoon chopped fresh Vietnamese mint
  • 16 wonton skins

For chili oil:
  • 1 tablespoon chili oil
  • 1 teaspoons kechap manis
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon Chinese red vinegar

  • In a good processor, combine pork, shrimp, garlic, ginger and salt. Process for 20 seconds, or until well blended. Transfer to a bowl and add cilantro and mint. Using wet hands, mix until well combined.
  • Place wonton skins on a work surface. Cover remaining skins with a clean damp cloth.
  • Place 1 tablespoon of pork filling in centre of wonton skin and brush edges of skin with water. Gather edges around filling, forming a basket. Gently squeeze centre of dumpling so that the filling is exposed at top. Tap base of dumpling on work surface to flatten. Set aside on a tray and cover with plastic wrap. Repeat with remaining wonton skins and filling.
  • Line a medium sized bamboo steamer with parchment (baking paper). Fill a medium sized wok about 1/3 full with water (steamer should not touch the water). Bring water to a boil. Arrange the dumplings in steamer. Cover with lid. Place steamer over boiling water. Steam for 12 minutes, adding more water to wok as necessary.
  • Meanwhile, stir all chili oil ingredients together in a small bowl. Lift steamer off work and carefully remove dumplings from steamer. Serve hot, with chili oil for dipping.

I doubled the recipe as I wanted to make a bit more so that I would have some leftovers for lunch the next day as I made these for an afternoon snack and also perhaps, if there was enough, to freeze for another day. Alas, between us eating them (The Boy had seconds) and me giving some of them away to my neighbour, we didn't have much left. There's enough for me to have a small serve for lunch tomorrow. I'll need to make more next time.

I did do a few things differently, just because I had some ingredients (in different forms) already in the fridge and I wanted to use them. I used the same measurements (just doubled) for the substitutes.

Instead of freshly chopped coriander and ginger, I used a coriander paste and a ginger paste from Gourmet Garden. They do some lovely herb pastes that are excellent quality and taste wonderful.

I also used minced garlic from a jar rather than fresh garlic, again because I had some in the fridge and I was wanting something quick and easy with minimal chopping to get the snack made quickly.

The grocery store did not have Vietnamese mint, so I just used plain old mint. It was a fine substitute.

I put everything except the mint into the food processor (I used my Thermomix!) and mixed it for 10 seconds instead of 20, just because my Thermomix mixes faster. If you are using a regular food processor, try the 20 seconds but keep an eye on your mixture. You don't want to over process it. Then, I hand mixed the mint through the meat mixture, just so that the mint was still in little pieces rather than processed to mush.

When steaming, make sure that you allow quite a bit of space between the dumplings as they do expand in size when they are cooked. I made the mistake of not allowing enough room as I wanted to steam them all in one batch and they got pretty stuck together. Fortunately, I was able to remove them without damaging the wrapper.

These turned out SUPER tasty. We usually put soy and chili sauce over our dumplings, but in reality these did not need them, in particular it did not need the chili sauce.

I hope you try these out. If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.

© This work is copyrighted to Invest-Ex and Destiny's Fortunes Pty Ltd

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