Pork and Chinese chive dumplings recipe
Pork and Chinese chive dumplings with Sichuan chilli oil and black vinegar mayonnaise Get your friends round for a dumpling making party. They’re totally worth the effort. 250g/9oz pork mince10g/1/3oz ginger, grated10g/1/3oz garlic, grated15g/½oz spring onion, thinly sliced2 tsp soy sauce2 tsp fish saucepinch cracked black pepperpinch salt15g/½oz Chinese chives18 gyoza wrappersvegetable oil, for frying 250g/9oz pork mince 10g/1/3oz ginger, grated 10g/1/3oz garlic, grated 15g/½oz spring onion, thinly sliced 2 tsp soy sauce 2 tsp fish sauce pinch cracked black pepper pinch salt 15g/½oz Chinese chives 18 gyoza wrappers vegetable oil, for frying 1 tbsp cumin seeds, roasted and ground2 tbsp chilli powder4 tbsp Sichuan peppercorns5 tbsp gochugaru, or other red chilli flakes2 tbsp Chinese five-spice powder2 tbsp toasted sesame seeds400ml/14fl oz vegetable oil 4cm/2in ginger, peeled and sliced3 star anise2 bay leaves 1 tbsp cumin seeds, roasted and ground 2 tbsp chilli powder 4 tbsp Sichuan peppercorns 5 tbsp gochugaru, or other red chilli flakes 2 tbsp Chinese five-spice powder 2 tbsp toasted sesame seeds 400ml/14fl oz vegetable oil 4cm/2in ginger, peeled and sliced 3 star anise 2 bay leaves 120ml/4fl oz mayonnaise1 tbsp Chinese black vinegar 120ml/4fl oz mayonnaise 1 tbsp Chinese black vinegar 1 red chilli, finely slicedfew curry leavesfew whole coriander leaves 1 red chilli, finely sliced few curry leaves few whole coriander leaves Method To make the dumplings, mix all the ingredients together in a bowl. Spoon a tablespoon of filling into the middle of each wrapper. Crimp, seal and place on a plate line with baking paper. Place in the fridge, uncovered for 1 hour. To make the Sichuan chilli oil, mix the cumin, chilli powder, Sichuan pepper, 2 tablespoons of gochugaru, Chinese five spice and sesame seeds together in a large heatproof bowl. Place a sieve over the bowl and set aside. Gently heat the oil, ginger, star anise, bay leaves and remaining 3 tablespoons of gochugaru in a saucepan until bubbling and the ginger is beginning to brown at the edges. Pour the oil through the sieve set over the spice mix while still hot. Discard the contents of the sieve and set the spiced oil aside to cool. Once cooled, store in the fridge. To make the black vinegar mayonnaise, mix the ingredients together in a bowl. To serve, heat a little oil in a lidded frying pan and fry the dumplings for 1 minute. Add 200ml/7fl oz water, cover and steam the dumplings for 3 minutes. Divide the dumplings between plates and briefly fry the curry leaves. Top each plate of dumplings with some chilli, curry leaves, coriander leaves, a spoonful of black vinegar mayonnaise and a drizzle of chilli oil. To make the dumplings, mix all the ingredients together in a bowl. Spoon a tablespoon of filling into the middle of each wrapper. Crimp, seal and place on a plate line with baking paper. Place in the fridge, uncovered for 1 hour. To make the dumplings, mix all the ingredients together in a bowl. Spoon a tablespoon of filling into the middle of each wrapper. Crimp, seal and place on a plate line with baking paper. Place in the fridge, uncovered for 1 hour. To make the Sichuan chilli oil, mix the cumin, chilli powder, Sichuan pepper, 2 tablespoons of gochugaru, Chinese five spice and sesame seeds together in a large heatproof bowl. Place a sieve over the bowl and set aside. To make the Sichuan chilli oil, mix the cumin, chilli powder, Sichuan pepper, 2 tablespoons of gochugaru, Chinese five spice and sesame seeds together in a large heatproof bowl. Place a sieve over the bowl and set aside. Gently heat the oil, ginger, star anise, bay leaves and remaining 3 tablespoons of gochugaru in a saucepan until bubbling and the ginger is beginning to brown at the edges. Gently heat the oil, ginger, star anise, bay leaves and remaining 3 tablespoons of gochugaru in a saucepan until bubbling and the ginger is beginning to brown at the edges. Pour the oil through the sieve set over the spice mix while still hot. Discard the contents of the sieve and set the spiced oil aside to cool. Once cooled, store in the fridge. Pour the oil through the sieve set over the spice mix while still hot. Discard the contents of the sieve and set the spiced oil aside to cool. Once cooled, store in the fridge. To make the black vinegar mayonnaise, mix the ingredients together in a bowl. To make the black vinegar mayonnaise, mix the ingredients together in a bowl. To serve, heat a little oil in a lidded frying pan and fry the dumplings for 1 minute. Add 200ml/7fl oz water, cover and steam the dumplings for 3 minutes. To serve, heat a little oil in a lidded frying pan and fry the dumplings for 1 minute. Add 200ml/7fl oz water, cover and steam the dumplings for 3 minutes. Divide the dumplings between plates and briefly fry the curry leaves. Top each plate of dumplings with some chilli, curry leaves, coriander leaves, a spoonful of black vinegar mayonnaise and a drizzle of chilli oil. Divide the dumplings between plates and briefly fry the curry leaves. Top each plate of dumplings with some chilli, curry leaves, coriander leaves, a spoonful of black vinegar mayonnaise and a drizzle of chilli oil.