Foxy fiery dumplings

INGREDIENTS

(Serves 4)

225g (30pcs) dumpling pastry wrappers For the filling: 2 tsp Lee Kum Kee Pure Sesame Oil; 250g minced pork; 25g dried shiitake mushroom (soaked in hot water and rehydrated, for about 20mins);

4 tbsp spring onions, finely chopped;

1 tbsp cornflour; 1 tsp or to taste of salt; inch of black pepper, freshly ground

For the sauce:

Part A: 1 tbsp Lee Kum Kee Oriental Sesame Soy Sauce; 1 tbsp Lee Kum Kee Seasoned Rice Vinegar; 1 tsp Lee Kum Kee Chiu Chow Chilli Oil or more according to taste; 2 tbsp sesame paste or peanut butter; 4 tbsp hot water; 1 tsp sugar Part B: 1 tbsp peanut oil; 1 tsp garlic, finely chopped; 1 spring onion, finely sliced

METHOD:

1. Soak the shiitake mushrooms in hot water to rehydrate, for about 20 minutes. Squeeze out the excess water. Remove and discard the woody stems and dice finely but keep the water to one side.

2. Combine all the filling ingredients with 2 tbsp of the water used to rehydrate mushrooms. Mix well until the meat and vegetables are well combined.

3. Place about 1 rounded teaspoon of filling inside each dumpling’s wrapper.

4. Brush a little water to the edges of the wrapper and seal it tightly. Repeat until all wrappers are used.

5. In a heat-proof bowl, mix hot water with sesame paste. Then add ingredients from Part A. Add chopped garlic and spring onions on top of the sauce (do not mix).

6. Heat the peanut oil in a saucepan. Once the oil is smoking, pour it over the top of the chopped garlic and spring onions, which is still on top of the sauce. Once the oil is added, leave the mix to sit.

7. Bring a medium-size pot of water to boil and poach the dumplings for about 3 minutes or until they float to the top. Remove and drain and serve with the sauce.

MASTERY TIP: When wrapping the dumplings, seal it as close to the filling as possible leaving little or no space when the edges are pressed together. This prevents the dumplings from bursting open or filling up with water during cooking.