Steamed dumplings with ginger soy chilli sauce
Is there a better combination than dumplings and beer? Enjoy these zingy dumplings with Tuatara’s outstanding pilsner, made from authentic Czech yeast which gives it a bitterness while enhancing the malt profile. Makes 50.
This recipe is one of four created by chef Tara Brogan (owner of Foxtrot Parlour in Ponsonby Central, Auckland) to serve at a drinks party matched with Tuatara beer and Zeffer ciders. Click here to see all four recipes.
|300 g||Cabbages, shredded|
|450 g||Pork mince|
|100 g||Chinese chives, chopped|
|2½ Tbsp||Light soy sauce|
|1 Tbsp||Shaoxing rice wine|
|2 Tbsp||Sesame oil|
|1 Tbsp||Ginger, chopped|
|2 tsp||Chilli paste, or freshly chopped chilli|
For the dipping sauce
- Combine the first column of ingredients in a bowl to create the filling, draining off any excess liquid.
- Place a heaped teaspoon of filling in the centre of each dumpling wrapper.
- Wet the edge of the dumpling wrapper with a little water. Fold over in a half moon shape. Use thumb and index finger to pleat the edge until sealed.
- Place on a cornflour dusted tray and don’t leave too long as dumplings will go soggy. You can freeze them at this point.
- Boil a large pan of water and place half of the dumplings in to the pan to cook, ensuring they do not stick together. Cook for 8-9 minutes. Add a further 250ml cold water to the boiling water and bring back to the boil. Remove first batch of dumplings and drain.
- Cook remaining dumplings for 8-9 minutes and again add 250ml cold water and wait for the water to return to the boil before removing and draining the last batch of dumplings.
- Combine all the dipping sauce ingredients.
- Serve dumplings on a Chinese spoon with a little dipping sauce poured over.
Shaoxing, Chinese chives and dumpling wrappers are available at Asian grocers.