WoW WoW WoW
Love how simple these outstandingly gorgeous sumptuous sweet honey sticky pork dumplings are to make and eat! Each mouthful delivers a gorgeous face lifting amount of flavour and happiness. Not too much work as it is done in stages, in fact you can prep and make most of this the day before and then assemble and cook in a few minutes for the meal.
Ingredients
(makes 20)
Dumpling Dough
300g 00 flour
Pinch of salt
200ml just boiled water
Sweet Soy Glazed Pork
500g pork fillet tenderloin or loin
2 tbsp honey
4 tbsp hoisin sauce
1 clove garlic grated
1" ginger grated
1 star anise
1 tsp five spice powder
(recipe below if you want to make your own)
Dipping Sauce
50ml light soy sauce
20ml rice wine vinegar
10ml mirin
1 pea size of wasabi
1 red chilli sliced
1 spring onion finely sliced
1 drop sesame oil
Five Spice Powder
1 tsp ground cinnamon
1/2 - 1 tsp ground cloves
1 tsp fennel seeds, toasted and ground
1 tsp ground star anise
1 tsp szechuan peppercorns toasted and ground
To make the dumpling dough, mix all the ingredients together and knead for a couple of minutes until the dough is smooth, place back in your bowl and cover with a tea towel, leave to rest for half an hour.
Mix all the ingredients for the glazed pork together, reserve on third for later, rub the remainder all over the tenderloin, place the loin in a roasting tin add a little water just to barely cover the base of the tin, roast in the oven for approx 30 minutes, half way through baste with more of the glaze, if you like your pork well done then roast for 35-40 minutes, remove from the oven and pour over the rest of the glaze, cover and leave to rest for half an hour, this is important as all the juices will relax back evenly through the pork keeping it moist. When ready to use finely dice the pork and add back to the roasting tin so that all the little chunks can baste in all the resting and cooking juices using up every last bit of that sweet sticky gorgeous flavour.
Roll out your dough and using a standard scone cutter cut as many disks out as you can, traditionally you would roll the dough in to a long thin pencil like snake and then chop off a small chunk and individual roll each disk out, this is so that there is no wastage, I do this, it just takes a little more time. To stuff your little dumplings, place a tbsp of your pork in the centre of the dumpling, dip your finger in a bowl of water and run it around the edge of the dough circle, then place the dumpling in your hand and cup together pinching the edges together to form a old fashioned purse shaped parcel.
To cook bring your steamer up to temperature and place disks of baking paper just about the same size as the base of the dumplings in the steamer and place each dumpling on these disks, you can also use lettuce leaves instead, steam for approx 5 minutes until firm but jelly like to the touch.
Dipping Sauce
Mix all the ingredients together and dip dip dip away...
No comments:
Post a Comment