Sichuan-style pork and chive dumplings
These bring back memories of Chinese New Year celebrations, sitting around the table making dumplings for the family late at night with my grandparents, waiting for my uncles to finish work in their...
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Cooking tools:
- Spider strainer
- Ladle
- Slotted spoon
- Saucepan
- Stove
- Mixing bowl
- Parchment paper
- Plate
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 1 x 200g pack of wonton wrappers
- 500g pork mince
- 2 spring onions, 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
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