Fried xiao long bao with Sichuan beans
serves
4
Ingredients (14)
- 2 tsp vegetable oil
- 600g frozen xiao long bao (soup dumplings)
Ginger dipping sauce
- 1/4 cup (60ml) Chinkiang vinegar
- 1 tbs soy sauce
- 4cm piece (20g) ginger, peeled, julienned
Sichuan fried beans
- 500g green beans, trimmed
- 1 tbs vegetable oil
- 200g pork mince
- 3 garlic cloves, crushed
- 3cm ginger, finely grated
- 3 whole dried chillies
- 1 tsp Sichuan peppercorns, crushed
- 2 tbs shaohsing wine
- 1 tbs soy sauce
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the ginger dipping sauce, mix all ingredients together in a bowl and set aside until ready to serve.
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2.For the Sichuan fried beans, place a wok over high heat until very hot. Add the beans and cook, tossing occasionally, for 8 minutes or until the beans are tender and lightly charred. Remove beans and set aside. Return wok to high heat and add the oil. Add pork mince and cook for 3-4 minutes until golden brown and crisp. Add the garlic, ginger, chillies and Sichuan peppercorns and cook for 1-2 minutes until fragrant. Return beans to the pan, add the shaohsing and soy and toss to combine. Set aside and keep warm.
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3.To cook the dumplings, heat the oil in a large non-stick frypan over medium-high heat. Add the dumplings and cook for 1 minute or until the bases are golden. Carefully pour over 1/2 cup (125ml) water (it may spit a little) and cover with a lid.
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4.Cook for a further 5 minutes, or until the water has evaporated and the dumplings are cooked through.
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5.Serve dumplings immediately with ginger dipping sauce and fried beans.
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