PORK AND BAMBOO SHOOT DUMPLINGS WITH SPICY SWEET SAUCE

Prep time: 30 minutes, plus 30 minutes to chill Cook time: 20 minutes

Makes 30 dumplings

Dumplings are traditionally served at Lunar New Year feasts because their shape resembles ingots of gold. I love the simplicity of these pork versions, and steaming them allows the flavours to really shine through, but you can just as easily boil them. Garnished with aromatic coriander and served with a sweet chilli sauce, they’ll make a lovely addition to your table.

INGREDIENTS – 250g minced pork – 1 tsp ground sea salt – ½ tsp caster sugar

– ¼ tsp ground white

pepper

– ½ tsp bouillon

powder

– ¼ tsp pure sesame oil – 1 tsp light soy sauce – ¼ tsp Shaoxing rice

wine or dry sherry – 2.5cm piece of root ginger, peeled and finely grated

– 100g Chinese leaf, finely sliced (almost shredded)

– 40g spring onions, trimmed and finely chopped (prepared weight)

– 80g French beans, trimmed and finely chopped (prepared weight)

– 100g tinned bamboo shoots, drained and finely diced (prepared weight)

– 30 frozen gyoza dumpling wrappers, defrosted in fridge the night before

– flour, for dusting

For the sauce

– 4 tbsp light soy sauce – 4 tbsp clear rice

vinegar

– 2 tbsp pure sesame oil – 2 garlic cloves, minced – 1 red chilli, deseeded

and finely chopped – 15g coriander, stems finely chopped (and leaves saved for the garnish)

To serve

– assorted micro pea shoots and herbs, coriander leaves and edible flowers, to serve (optional)

METHOD

Mix the minced pork with the salt, sugar, white pepper, bouillon powder, sesame oil, soy sauce, rice wine or sherry and grated ginger. Squeeze the mixture through your fingers a few times so all the ingredients are well combined, then gather it together and throw it back into the bowl.

Repeat this process a few times. You will notice the mixture starts to form into a ball (this throwing process will give the filling more texture when cooked).

Add the Chinese leaf, spring onion and French beans. Again using your hands, mix thoroughly. Cover with a plate and leave in the fridge for around 30 minutes.

Remove the dumpling filling from the fridge and discard any water that might have collected at the bottom. Add the bamboo shoots and gently fold them into the mixture.

Remove one dumpling wrapper from the packet at a time and place a damp tea towel over the pack while you work; this prevents the wrappers from drying out.

Place the dumpling wrapper between your palm and fingers, and put two generous teaspoons of filling in the middle. Gently bring one half of the wrapper over the other half and squeeze the edges together. To make the dumpling more decorative, add some folds around the edge to crimp. Continue with the remaining dumpling wrappers and filling. Place the dumplings on a lightly floured tray as you go.

To steam, line two large bamboo steamer racks with greaseproof paper and place 10 dumplings in each one (do this in batches if your steamer is smaller). Place this double layer over a pan of hot water, turn the heat to high and steam for 10 minutes. Remove a dumpling and check it’s cooked through. Repeat to steam the rest.

Alternatively, you can boil the dumplings: bring a large pan of water to the boil. Turn the heat to mediumhigh and then gently add the dumplings in batches. After about five minutes they will float to the surface. Remove with a slotted spoon and transfer to warm serving bowls.

Combine the sauce ingredients and serve in a bowl in the middle of the dumplings, decorated with coriander leaves, micro herbs and edible flowers, if you like.

Serve five dumplings per person, with extra to share. Serve immediately while piping hot.