Chive and Pork Belly Dumplings - Recipe by Melanie Persson
Ingredients
1 quantity of dumpling wrappers, cut into circles
Tapioca starch or rice flour, for dusting
1-2 Tbs neutral oil
Your choice of dipping sauce, to serve
For the filling:
300 g pork belly
45 g Chinese chives (garlic chives), finely chopped
4 garlic cloves, minced
3 tsp grated fresh ginger
1 1/2 tsp sesame oil
2 tsp gluten-free soy sauce
1 1/2 tsp rice vinegar
1 1/2 tsp mirin
3/4 tsp caster (superfine) sugar
1 1/2 tsp gluten-free cornflour (cornstarch)
1 1/2 Tbs water
3/4 tsp gluten-free chicken powder (or 1/2 tsp salt)
Pinch of white pepper
Method
Finely chop and then mince the pork belly. You can use a food processor for this but be careful not to take it too far. The mince should hold together when squeezed, but you should still be able to distinguish between small pieces of pork. Transfer to a mixing bowl.
Add the rest of the filling ingredients to the bowl and mix well.
To fold the dumplings, place a small spoonful of the filling into the centre of a wrapper. Lightly moisten your finger with water and run it over one side of the wrapper. It should become slightly sticky. (If it’s wet and slippery, you’ve used too much water. Simply let it dry slightly before folding and/or dust your fingertips with tapioca starch or rice flour to prevent the wrapper from getting soggy).
Fold the wrapper in half over the filling and press the dry side onto the moistened side to seal. You can pleat as you go or leave it as a simple semi-circle. Repeat with the rest of the filling and wrappers, then place the folded dumplings on a tray lightly dusted with tapioca starch or rice flour.
To cook the dumplings, heat the neutral oil in a large non-stick frying pan (skillet) set over medium heat. Place the dumplings into the pan, with the sealed edge pointing upwards and cover with the lid. Fry for 3-4 minutes until the bases of the dumplings have browned, then pour 60–70mL (4–5 tablespoons) of water all around the pan and quickly replace the lid.
Allow them to steam for 3-4 minutes until the tops of the dumplings looked cooked through, then remove the lid and allow any excess water in the pan to evaporate. After another 2-3 minutes, the dumplings will be cooked in the middle and the bases should have crisped up again.
Transfer to a large plate and serve with your choice of dipping sauce.
