Lunch/Dinner Pork and Vegetable Dumplings

Makes : 10

Preparation Time: 30 minutes

Cooking Time: 18 minutes plus resting time

Pork and Vegetable Dumplings

Ingredients

  • 80g plain flour
  • 75g pork belly, minced or finely chopped (or pork mince)
  • 15g savoy cabbage, finely shredded
  • 15g carrot, grated
  • thumb size piece of red chilli, de-seeded and finely chopped
  • thumb size piece of ginger, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped, optional
  • 2 tbsp coriander, finely chopped
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • freshly ground black pepper
  • 2-3 tbsp vegetable oil
  • soy sauce and toasted sesame dipping sauce, to serve

Method

  1. Mix the flour and 90ml of kettle hot water with chop sticks or a fork in a bowl to form a dough. If the dough seems dry add more water. Place the dough on a lightly floured work surface and knead for 6-8 minutes. Dust the dough and your fingers with flour if it feels sticky. Put back into the bowl, cover with cling film, set aside and allow to rest for 20 minutes.

  2. Meanwhile, mix together the pork, cabbage, carrot, chilli, ginger, if using, garlic, coriander, sesame oil, soy sauce and pepper. Cover and set aside in the fridge until ready to use.

  3. Remove the dough from the bowl and knead again for 5 minutes, or until smooth. Dust with flour if the dough feels sticky. Roll the dough with your hands into a 30cm roll. Cut into 10 equal pieces. (Each piece should weigh approx 18g). Roll each piece into a ball using your hands, then roll with a rolling pin into a 8cm-9cm diameter round disc. Place on a lightly floured tray or board.

  4. Dampen the edges of the discs with water. Divide the filling equally between the discs. Fold the discs in half and seal firmly together.

  5. Heat the vegetable oil in a large frying pan. Add the dumplings and cook for 2-3 minutes each side or until golden. Add 200ml of kettle hot water to the frying pan. Cover with a tight fitting lid, reduce the heat to a simmerand cook for a further 10 minutes. Remove the lid and continue to cook until all the water has evaporated. Serve the dumplings with a soy and sesame dipping sauce.

Perfect with Staropramen beer

Staropranem Beer