Pork Dumplings with Honey Szechuan Chilli Oil
500g pork mince
1 clove garlic, finely grated
2 tsp finely grated fresh ginger
2 spring onions, thinly sliced (white part only), plus extra for serving
1 tbs finely chopped fresh coriander
¾ tsp salt
⅛ tsp ground white pepper
40 round wonton (gow gee) wrappers
Honey Szechuan Chilli Oil
½ cup vegetable oil
1 cinnamon stick
2 star anise
2 whole cloves
2 tbs Szechuan peppercorns
2 tsp honey
2 tbs dried chilli flakes
¼ tsp salt
Combine pork mince, garlic, ginger, spring onion, coriander, sugar, salt and pepper in a large bowl. Beat vigorously with a wooden spoon or mix with your hands, until the mixture becomes sticky. Cover and set aside in the fridge to rest.
For the Szechuan Chilli Oil, place oil, cinnamon, star anise, cloves, and Szechuan peppercorns in a small saucepan over low heat for 3-4 minutes until fragrant. Do not increase heat as the spices will burn. Once fragrant, remove from heat and strain oil through a fine sieve (discard spices). Add honey, chilli flakes and salt to the oil and stir to combine. Set aside at room temperature until ready to serve.
To make dumplings, place a teaspoon of pork filling into the centre of a wrapper. Dip your finger in some water and wet the edge of one side of the wrapper. Fold in half, ensuring you press out all the air, then pinch together to seal into a half moon shape. Push down slightly on the base of each dumpling to make a flat bottom so they can sit upright. Transfer to a tray lined with baking paper and repeat with remaining wrappers and filling.
Transfer dumplings onto perforated tray and steam for 8 minutes at 100°C until cooked through. Serve dumplings with chilli oil spooned over and top with extra spring onions.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
