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CHINESE PORK DUMPLINGS WITH CHILLI OIL

Not many people make dumpling wrappers from scratch, and it is tricky but honestly so satisfying. The dough is silky smooth and a pasta roller makes everything a little easier. We filled these with pork and steamed them. They're served with the most amazing chilli dipping oil.

INGREDIENTS

For the dough (or buy wonton wrappers)

For the chilli oil

For the wonton filling

STEP-BY-STEP-GUIDE

MAKE THE DOUGH

Tip the flour into the bowl of a stand mixer and add the eggs and salt. Use the dough hook to bring everything together, slowly adding the water. When the mixture begins to come together into a dough cover the bowl and rest for 10 minutes. Then knead the dough for 10 minutes until very smooth then cover and rest for another 30 minutes.

DIPPING OIL

Put the vegetable oil in a small saucepan and place it over a medium heat. Bring up to 190ºC. Meanwhile place the chilli flakes, star anise and bay leaves into a heat-proof mixing bowl. Very carefully pour the hot oil over the spices (it will bubble vigorously). Add the sesame oil once it’s cooled slightly, stir and leave to cool completely. This can be stored in a jar in the fridge for weeks until required.

MAKE THE FILLING

For the filling, finely shred the cabbage through a thin slicing disc into a Compact Food Processor, then peel and finely grate the ginger in too. combine all of the ingredients in the food processor with a blade. Pulse to a rough paste.

ROLL THE DOUGH

Cut the rested dough in half. Dust a pasta roller with cornflour and roll out as thin as possible. Cut into 10cm squares (off cuts can be put back through the machine).

FILL THE DUMPLINGS

Place 1 tsp of the mix into the centre of each wrapper, brush the edges of the wrappers with water and pinch together all corners at the top to make moneybags. Set aside and repeat for all them all. They can be individually frozen on a tray and combined into a food bag once frozen.

COOK THE DUMPLINGS

Fill 1/3rd of a large saucepan or wok with water. Put it over a high heat and bring to the boil. Sit a steamer basket over the water (You could also use a sieve over a deep saucepan). Place a square of greaseproof paper into the steamer and add the dumplings. Put the lid on the steamer and cook for 6-8 minutes, or 10 minutes if from frozen.

SERVE

Serve the hot steamed dumplings with the chilli oil. Makes 32