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Chinese Pork and Chive Dumplings

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Ingredient­s: Wrapper: 300 g plain flour * 1 pinch salt * 200 ml boiling water Filling: 400 g pork, minced * 1 tsp sugar * 1 tsp rice vinegar * 2 tsp soy sauce * 2 tsp sesame oil * 1 egg, beaten * 3 tbsp chives, finely chopped * 2 tsp ginger, peeled and minced * 3 cloves garlic, crushed * salt Dipping sauce: 1 tsp sesame oil * 1 tbsp soy sauce * 1 tsp chilli sauce * lemon juice

These delicious Chinese dumplings are the best ones I have ever eaten … Mix together the flour, salt and water in a bowl, using a wooden spoon, until the dough comes together into a ball. Transfer onto the kitchen counter and knead until smooth. Put aside. Make the sauce by mixing all the ingredient­s in a bowl, and set aside until ready to serve.

In another bowl, combine the minced pork with the sugar, rice vinegar, soy sauce, sesame oil, and egg. the chives, ginger and garlic and mix until well combined. Divide the dough into 16 pieces. Keep each piece as even as possible. Flour your work surface, and each slice a thin disc, around 9 cm in diameter. You can use a glass to the rounds, to ensure the same size. Place a teaspoon of fil- ling into the centre of the wrapper and fold to stick the corners. Pinch the wrapper firmly as you don't want it to open up while cooking. Flatten the bottom.

Heat 2 tablespoon­s of oil in a frying pan and fry the dumplings,

until golden brown, for 2 minutes. Add 1/2 cup of water to cover the dumplings halfway. Cover with a lid, leaving a small crack for steam to escape. Cook until there is no water left, 5–7 minutes. Open the lid and continue cooking for 1 minute. Serve with the sauce.

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