A popular dumpling from Northern China – tasty dumplings with pork, fennel, corn and carrot, flavoured with pepper, ginger, sesame oil and green shallot.
- 300g pork mince (fatty meat is preferred, such as pork belly)
- 50g of fresh fennel, roughly minced
- 50g corn kernels (frozen or canned)
- 1/2 carrot, approximately 50g, skin peeled and graded
- 20g of green shallot (scallion), finely sliced
- 1/2 tsp grated ginger
- 1/4 tsp white pepper
- 1 tbsp. sesame oil
- 1 tbsp. cooking wine
- 1 tbsp. water
- salt and white pepper to taste
- 30-40 dumpling wrappers (available in Asian stores)
- Combine all ingredients in a mixer (a K-beater is ideal). If you don’t have a mixer, mix the ingredients in a large bowl with a pair of chopstick, stirring one direction only, for approximately 5 minutes. The idea is to make the pork mince into a smooth paste.
- If you have time, transfer the paste to a container and leave it in the fridge overnight – the flavor will intensify.
- Wrap the dumplings – see video below.
- Steam the dumplings in a steamer for approx. 10-15 minutes or until cooked.
Option 1. Northern style vinegar
- Chinese fragrant vinegar (香醋) which tastes similar to a light balsamic vinegar. The most popular fragrant vinegar are from the region of ‘ChinKiang’, mid-northern China.
- Optional – add ginger, garlic and chili to the vinegar for extra flavors
Option 2. light soy sauce
Option 3. My homemade dipping sauce
- 1 tsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp Chinese vinegar or balsamic vinegar
- 1 tsp sugar (or to taste)
- 2 cloves of garlic, minced
- a little ginger, minced (optional)
- 1 tsp corn starch, mix well with 2 tbsp. water
In a small saucepan, add all ingredients, stir constantly while bringing it to a slow boil; remove from heat immediately and transfer to a small bowl to cool