Dumplings with sesame, soy and chilli sauce
John Whaite is back from New York so he's cooking up some NYC-inspired comfort food!
Makes 16Prep: 40 minutesCook: 5 minutes
Ingredients:
For the dough:100g high-gluten dumpling flour50ml (approximately) boiling water
For the filling:300g pork mince (see alternative option below)2 spring onions, finely chopped1 clove garlic, crushed½ tsp bicarbonate soda½ tsp cornflour2 tsp light soy sauce2 tsp dark soy sauce½ tsp sesame oilSalt and pepper
For the sauce:2 tbsp dark soy sauce2 tbsp lazy chopped chilli1 tbsp sesame oil
To serve:Shredded carrots/stir fried vegSliced chilliesChopped fresh coriander
Method:
For the dough: Mix together the flour and salt, then add the water, mixing well until you have a firm but soft dough – you may need to add a little more water if it’s dry, but this should not be wet or sticky. Knead lightly until smooth then form into a large bagel shape. Cover with greased cling film and allow to rest for 10 minutes or so.
For the filling: In a bowl stir together the pork mince, spring onions, garlic, bicarbonate of soda, cornflour, light and dark soy sauce, sesame oil and salt and pepper until evenly mixed.
Divide the dough into 16 even portions – cut the dough bagel in half then extend each half into a sausage shape. Line the sausage shapes together and cut in half. Line the four sausage dough shapes together and cut into quarters to create 16 equal portions of dough. Roll each portion into a thin disc on a floured worktop until about 7cm in diameter.
Take a heaped teaspoon of the filling and place it into the centre of the disk of dough. Seal – you can twist the dough into little ‘money parcels’ which is easier, or pleat them: holding the disc of dough in your non-dominant hand, pile the filling into the centre of the dough then pat it down with a fork, leaving a 1cm margin of dough all the way around the filling.
To form the fluted teardrop shape, hold the dough in your left hand (or right hand, if you’re left-handed). With your right hand (or left) make three pleats in the dough, then fold this pleated edge up and over to the centre of the filling. With your right index finger and thumb, seal the dumpling, bringing in the dough from the left and right of the edge of dough alternating left and right. Seal the end by rolling it into a point. Store uncooked dumplings on a well-greased tray under a clean, damp cloth – you do not want them drying out.
Heat a little oil in a frying pan over a medium-high heat (one with a lid). When the oil is hot, add the dumplings and fry until golden brown on the bottoms. Pour in 100ml water and cover with a lid. Fry for about 3 ½ minutes, or until the water has evaporated.
For the sauce: Mix together the soy sauce, chilli and sesame oil, and pour it over the freshly steamed dumplings.
To serve: Serve the dumplings with the carrot, or stir fried vegetables, chilli and coriander
Note: High gluten dumpling flour and ready-made dumpling wrappers are available from Asian supermarkets, and sometimes in the oriental section in supermarkets.
Alternative option: Simply replace the pork with the same weight of raw, de-shelled and de-veined prawns chopped very finely.