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IngredientsFor the dumplings:350g plain strong white flour for case and dusting Water to bind For the filling: 160g lean pork mince, from shoulder ¼ bunch coriander 80g spring onion 1 inch piece of ginger 1 tsp soy sauce 25ml malt vinegar ¼ - ½ tsp sesame oil For the dumpling dip: 8 tbsp light soy sauce 4 tbsp malt vinegar 1 tsp chilli oil 2 tsp crushed garlic | MethodFor the pork and coriander dumplings, put 2 litres of water in a saucepan and bring to the boil whilst preparing the dumplings. Make the dough and divide into pieces of about 9g each. Using a small rolling pin, roll and flatten each piece into a circle of approximately 10cm radius to form a dough case.Mix the all the filling ingredients together and scoop a teaspoon of the mix onto the dough case. Fold the case over into a semi-circle and squeeze the open edges together to close, crimping to create a crescent moon shaped dumpling. Repeat until you have 8 dumplings. To boil: Place the dumplings into the boiling water and stir gently on a rolling boil. When the dumplings start to float, continue to stir gently for five minutes. Drain and serve. To fry: Heat 1 tbsp oil in a non stick pan until hot and then fry dumplings for 2 minutes on one side. Add 100ml boiling water and cover with a lid to steam for 5 minutes. Leave to dry a little then serve. For the traditional Chinese dumpling dip, mix 8 tablespoons of light soya sauce with 4 tablespoon of malt vinegar. Add 2 teaspoon of fresh crushed garlic and a teaspoon of chilli oil. |
Sourcehttp://www.channel4.com/4food/recipes/chefs/gordon-ramsay/chop-chop-pork-coriander-dumplings-recipe |