Pork and Chinese chive dumplings with Sichuan chilli oil and black vinegar mayonnaise
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 16
- Dietary
- Egg-freePregnancy-friendly
Get your friends round for a dumpling making party. They’re totally worth the effort.
Ingredients
For the pork and Chinese chive dumplings
- 250g/9oz pork mince
- 10g/1/3oz ginger, grated
- 10g/1/3oz garlic, grated
- 15g/½oz spring onion, thinly sliced
- 2 tsp soy sauce
- 2 tsp fish sauce
- pinch cracked black pepper
- pinch salt
- 15g/½oz Chinese chives
- 18 gyoza wrappers
- vegetable oil, for frying
For the Sichuan chilli oil
- 1 tbsp cumin seeds, roasted and ground
- 2 tbsp chilli powder
- 4 tbsp Sichuan peppercorns
- 5 tbsp gochugaru, or other red chilli flakes
- 2 tbsp Chinese five-spice powder
- 2 tbsp toasted sesame seeds
- 400ml/14fl oz vegetable oil
- 4cm/2in ginger, peeled and sliced
- 3 star anise
- 2 bay leaves
For the black vinegar mayonnaise
- 120ml/4fl oz mayonnaise
- 1 tbsp Chinese black vinegar
To serve
- 1 red chilli, finely sliced
- few curry leaves
- few whole coriander leaves
Method
To make the dumplings, mix all the ingredients together in a bowl. Spoon a tablespoon of filling into the middle of each wrapper. Crimp, seal and place on a plate line with baking paper. Place in the fridge, uncovered for 1 hour.
To make the Sichuan chilli oil, mix the cumin, chilli powder, Sichuan pepper, 2 tablespoons of gochugaru, Chinese five spice and sesame seeds together in a large heatproof bowl. Place a sieve over the bowl and set aside.
Gently heat the oil, ginger, star anise, bay leaves and remaining 3 tablespoons of gochugaru in a saucepan until bubbling and the ginger is beginning to brown at the edges.
Pour the oil through the sieve set over the spice mix while still hot. Discard the contents of the sieve and set the spiced oil aside to cool. Once cooled, store in the fridge.
To make the black vinegar mayonnaise, mix the ingredients together in a bowl.
To serve, heat a little oil in a lidded frying pan and fry the dumplings for 1 minute. Add 200ml/7fl oz water, cover and steam the dumplings for 3 minutes.
Divide the dumplings between plates and briefly fry the curry leaves. Top each plate of dumplings with some chilli, curry leaves, coriander leaves, a spoonful of black vinegar mayonnaise and a drizzle of chilli oil.
