A popular dumpling from Northern China – tasty dumplings with pork, fennel, corn and carrot, flavoured with pepper, ginger, sesame oil and green shallot.

Ingredients

• 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)

Method

• 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.

Dipping sauces

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 coolSave

Save

Save

Save