Download Stashcook Now. Get the best meal planning app for your family.

Pork & Chive Dumplings Recipe - Great British Chefs Recipe

Name: Pork & Chive Dumplings Recipe - Great British Chefs
Ingredients: 300g of plain flour; 1 pinch of salt; 222ml of boiling water; 300g of pork mince; 1/2 tsp bicarbonate of soda; 1 tsp cornflour; 1 1/4 tsp salt; 1 tsp sugar; 1/4 tsp ground black pepper; 3 tbsp of water, cold; 1 tbsp of rice wine; 2 tsp soy sauce; 2 tbsp of sesame oil; 1 bok choi, large, finely chopped; 3 tbsp of chives, finely chopped; 2 tsp ginger, peeled and finely chopped; 3 garlic cloves, peeled and finely chopped; 1 tbsp of oil; 100ml of water; 1 tsp sesame oil; 1 tbsp of soy sauce; 1 tsp tomato chilli sauce

greatbritishchefs.com

Ingredients

300g of plain flour

1 pinch of salt

222ml of boiling water

300g of pork mince

1/2 tsp bicarbonate of soda

1 tsp cornflour

1 1/4 tsp salt

1 tsp sugar

1/4 tsp ground black pepper

3 tbsp of water, cold

1 tbsp of rice wine

2 tsp soy sauce

2 tbsp of sesame oil

1 bok choi, large, finely chopped

3 tbsp of chives, finely chopped

2 tsp ginger, peeled and finely chopped

3 garlic cloves, peeled and finely chopped

1 tbsp of oil

100ml of water

1 tsp sesame oil

1 tbsp of soy sauce

1 tsp tomato chilli sauce

Method

Line a tart tin

Mix together the flour, salt and boiling water in a mixing bowl using a fork or a wooden ladle. Mix until the dough comes together into a ball

Transfer the dough onto the kitchen counter and knead until smooth. Keep aside for half an hour

Into another bowl add the minced pork followed by all the ingredients until the sesame oil. Stir together until all the liquid is absorbed and it all starts binding together

Divide the dough into 2 halves, divide each half into 16 small pieces. Try and keep each piece as even as possible to get dumpling of the same size

Lightly flour your work surface, and roll out each of the dough slices into a thin disc, around 8 to 9 cm in diameter. If you are one of those, like me, who can't get a round shape, then just divide the dough into 4 and roll it out into bigger rounds and then using a lid or ramekin cut out smaller rounds. This way you ensure the same size

Heat the oil in a large frying pan and fry the dumplings, flat side down for about 2 to 3 minutes, in batches of 10 to 12 depending on the size of the saucepan of course. They can be snugly fit in the saucepan, so fit in as many as possible

Once golden on the bottom, turn the dumplings over, add the water and immediately cover with a lid. Let the dumplings cook in the steam for about 10 minutes. If in between you notice that all the water has evaporated, then add a little more (not too much though)

After about 10 minutes and all the water has evaporated, open the lid and continue cooking for about a minute after which you can carefully lift them off the pan and serve with the sauce. Repeat with the remaining dumplings

The simple meal planning app

Social

Email:

hello@stashcook.com