Pork Chinese

Andrew McConnell's Sichuan pork dumplings

Name: Andrew McConnell's Sichuan pork dumplings
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 8
Cuisine: /chinese
Ingredients: 300g pork mince; 100g Chinese cabbage (wombok), finely chopped; 1 tbs finely chopped garlic chives, plus extra to serve; 1 garlic clove, crushed; 2 tsp finely grated ginger; 3 tsp tamari; 2 tsp fish sauce; 1 tsp Chinese rice wine (shaohsing – from Asian food shops); 1 tsp each caster sugar and ground white pepper; 40 square wonton wrappers (from Asian food shops and selected supermarkets); 1 star anise; 1/4 tsp coriander seeds; 1/2 cinnamon quill; 2 whole cloves; 1/3 cup (80ml) Chinese black (chinkiang) vinegar (from Asian food shops); 1/3 cup (80ml) soy sauce; 1 1/2 tbs caster sugar; 2 spring onions, thinly sliced; 1/2 cup spicy chilli sauce (we used Lao Gan Ma Spicy Chilli Crisp sauce – from Asian food shops)

3 ratings

40m

25m

https://healthimprovements.info/recipes/sichuan-pork-dumplings-garlic-chives-chilli-oil/hOc44MtR — Sichuan pork dumplings with garlic chives and chilli oil

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by Andrew McConnell

Chef, restaurateur and delicious. contributor

Jun 01, 2017

It really just doesn't get any better than these dumplings. Recipe by Andrew McConnell, of Melbourne's Ricky & Pinky.

300g pork mince
100g Chinese cabbage (wombok), finely chopped
1 tbs finely chopped garlic chives, plus extra to serve
1 garlic clove, crushed
2 tsp finely grated ginger
3 tsp tamari
2 tsp fish sauce
1 tsp Chinese rice wine (shaohsing – from Asian food shops)
1 tsp each caster sugar and ground white pepper
40 square wonton wrappers (from Asian food shops and selected supermarkets)

Spiced vinegar

1 star anise
1/4 tsp coriander seeds
1/2 cinnamon quill
2 whole cloves
1/3 cup (80ml) Chinese black (chinkiang) vinegar (from Asian food shops)
1/3 cup (80ml) soy sauce
1 1/2 tbs caster sugar
2 spring onions, thinly sliced
1/2 cup spicy chilli sauce (we used Lao Gan Ma Spicy Chilli Crisp sauce – from Asian food shops)

Method

1.

Place pork mince and 1 tsp salt flakes in a stand mixer fitted with the paddle attachment. Beat on medium speed for 10 minutes or until mince becomes sticky. Add wombok, garlic chives, garlic, ginger, tamari, fish sauce, rice wine, sugar and white pepper, and beat to combine. Cover and chill for 1 hour to marinate.
2.

For the spiced vinegar, place the star anise, coriander seeds, cinnamon and cloves in a frypan over medium heat and toast, tossing, for 1 minute or until fragrant. Add 1 cup (250ml) water, then bring to the boil and cook for 5-6 minutes or until reduced by half. Set aside to cool.
3.

When cool, strain the mixture into a bowl and discard the spices. Add the remaining ingredients and stir to combine. Set aside.
4.

To make dumplings, working with 1 dumpling at a time, place 1 tsp filling in the centre of wrapper with a square edge facing you. Dip your finger in water and lightly wet the edge furthest from you, then fold wrapper in half away from you to make a rectangle shape, pressing around the filling to seal. Now, holding the dumpling upright with the long seam pointing upwards, fold the 2 bottom corners underneath the filling, bringing them together. Wet one of the corners, then overlap them, pressing tightly to seal (it should form a small bowl). Set aside on a baking tray lined with baking paper. Repeat to make 40 wontons.
5.

Bring a pan of water to the boil over high heat. In batches, cook dumplings for 4 minutes or until they float and are cooked through. Remove with a slotted spoon and place into prepared vinegar. Serve with extra garlic chives.