Page 130 - COMING UNSTUCK by Sara tuck
P. 130
pork & fennel These are bloody perfect to
serve at a drinks party – all
pot sticker the prep is done in advance
and they’re simple to cook
but mightily impressive!
dumplings
Makes 50-55 Remove the hard stem from the cabbage and separate the
leaves. Bring a large pot of water to a rolling boil and drop in
½ Savoy cabbage, outer the leaves to blanch for 30 seconds. Drain immediately and dry
leaves removed off the leaves with a tea towel. Place the leaves in a salad spinner
500g (1 lb) pork mince/ and spin to remove any remaining water. Chop the cabbage
ground pork finely and set aside. Put the pork mince, fennel fronds, ground
¾ cup finely chopped toasted fennel seeds, ginger, soy sauce, cornflour, sesame oil,
fennel fronds Chinese wine, sugar and salt in a large bowl. Add the cooled
3 tsp toasted fennel seeds, chopped cabbage and stir to combine.
ground in a mortar & pestle
1 tbsp grated peeled fresh Keep your wrappers covered unless using them to stop them
ginger from drying out, and have a small bowl of cold water ready.
2 tbsp soy sauce Place a wrapper in the palm of one hand, dip a finger in the
1 tbsp cornflour (corn starch) water and run it around the edge of the wrapper. Place a heaped
2 tsp sesame oil teaspoonful of filling in the centre of the wrapper then fold it
1 tbsp Chinese rice wine gently as you would a taco, into a half moon shape. Starting
1 tbsp sugar at the centre pinch the top together. You can simply squeeze
½ tsp salt the edges together to seal them in a simple half moon and that
50-55 x 9cm (3½ in) dumpling will work just fine, or if you are up for a challenge, pleat the
wrappers dumpling on one side, creating a curved shape.
2-3 tbsp flavourless cooking oil
To cook, heat a teaspoon of oil in a non-stick frying pan
Dipping sauce: and cook dumplings in batches, bottom-side down over
⅓ cup black Chinese vinegar a medium-high heat for 1-2 minutes or until the bases are
½ cup soy sauce golden brown. Add ¼ cup of water and immediately cover with
1 tsp toasted fennel seeds a steamer or pan lid. Cook for about 5 minutes until the water
1 tsp caster sugar has evaporated, then remove the lid and, if you would like more
1 tsp grated peeled fresh fried dumplings, cook the dumplings for a minute more on one
ginger or both sides until golden. While dumplings are cooking, whisk
dipping sauce ingredients together. Serve immediately with
Garnishes: dipping sauce and garnishes.
1 tbsp toasted fennel seeds
½ cup fennel fronds
126
