Sichuan-style pork and chive dumplings – Blasta Books

Ingredients

• s, finely chopped
• 3 tbsp ChanChan Black Garlic Hong Kong Street Sauce
• 1 tsp sesame oil
• ¼ tsp caster sugar
• ¼ tsp fine sea salt
• ¼ tsp ground white pepper
• 60–80ml light soy sauce
• 2–3 tbsp ChanChan Black Garlic and Peanut Chilli Rayu or Chinese chilli oil
• 2 tbsp Chinese black vinegar or balsamic vinegar
• 1 tsp caster sugar
• black and/or white sesame seeds
• ½ red onion, thinly sliced (optional)
• a handful of fresh coriander leaves, torn