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Pork & Garlic Chive Dumplings With Sichuan & Black Rice Vinegar Dressing

Pork & Garlic Chive Dumplings With Sichuan & Black Rice Vinegar Dressing

These Pork & Garlic Chive Dumplings are the perfect mid-week meal.

Pork & Garlic Chive Dumplings With Sichuan & Black Rice Vinegar Dressing

Serves 4

300g pork mince

1 tbsp oyster sauce

1 tbsp soy sauce

1 tsp sugar

1⁄2 tsp white pepper

2 tsp grated ginger

1 1⁄2 tbsp cornflour

1⁄2 cup garlic chives, chopped, plus a few extra to serve cut into 3cm lengths

275g (30 pieces) ready-made dumpling wrappers (gow gee)

400g fresh noodles

Steamed bok choy, to serve

 

Dressing

1⁄2-1 tsp dried chilli flakes

1⁄4-1⁄2 tsp Sichuan peppercorns

2 tbsp vegetable oil

1 tsp sesame oil

1 tbsp sugar

4 tbsp black rice vinegar (Zhenjiang or Chinkiang), from Asian grocers

2 tbsp soy sauce

1 garlic clove, finely chopped or crushed

2 tsp toasted sesame seeds

 

Place the pork mince, oyster sauce, soy sauce, sugar, pepper, ginger, cornflour and chopped garlic chives in a medium bowl. Using clean hands, mix well to combine until the meat feels elastic. Cover and set aside in the fridge until ready to use.

To prepare the dressing, place the chilli flakes and Sichuan peppercorns into a mortar or small food processor, and pound/process until coarsely crushed. Place mixture in a heatproof bowl. Heat the vegetable and sesame oil in a small saucepan over medium heat for 2 minutes or until oil begins to slightly smoke. Carefully pour over the spices. Stir in the sugar, vinegar, soy sauce, garlic and sesame seeds. Set aside until ready to use.

To prepare the dumplings, lay the wrappers on a clean bench, spoon 2-3 teaspoons of the filling into the centres. Lightly moisten edges with water, gently pleat one half of each wrapper with 3-4 folds, then fold wrapper in half to enclose filling, pinching edge together to seal. Place completed dumplings on a baking tray lined with baking paper.

Bring a large pot of water to the boil over a high heat. Cooking the dumplings in batches of 12 to avoid overcrowding, plunge dumplings in water and gently stir to prevent sticking. Boil for 2-3 minutes or until they begin to float to the surface. Using a slotted spoon, remove from the water.

Meanwhile, cook the noodles for 3 minutes following packet directions and drain.

Divide the noodles, dumplings and steamed bok choy between shallow serving bowls and drizzle over the dressing. Serve immediately, garnished with extra garlic chives.

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