Dumplings in Cold Spicy Sauce is a modern Asian Fusion recipe (from Australia) for a classic dish of pork-filled dumplings served with a light peanut oil, soy sauce and chilli sauce. The full recipe is presented here and I hope you enjoy this classic Asian Fusion version of: Dumplings in Cold Spicy Sauce.
This is a Chinese starter of pork dumplings in a cold but spicy sauce.
Ingredients:
20 square wheat dumpling skins
For the Filling:
1 tsp vegetable or peanut oil
200g (7 oz) minced (ground) pork, not too lean
1 tsp sea salt
½ tsp ground white pepper
For the Sauce:
100ml (2/5 cup) vegetable or peanut oil
1 tbsp chilli flakes
1 tsp sesame oil
1 tsp sugar
1 tbsp light soy sauce
½ tsp ground white pepper
1 tsp sea salt
1 garlic clove, finely chopped
Method:
Prepare the dumpling skins according to the recipe .
For the filling, heat the oil in a small saucepan and use to stir-fry the pork with the salt and white pepper for 3-4 minutes, using a spatula to break up and meat clumps.
To prepare the sauce, heat the oil in a wok until smoking then scatter over the chilli flakes. Take off the heat, allow to cool then stir in all the remaining ingredients.
Now prepare the dumplings. Place a skin in the palm of your non-dominant hand and place a scant teaspoon of the filling in the centre. Moisten the edges and fold over to create a triangle. Turn the point to face you at the bottom of your index finger. Cross the edges behind your finger, sealing with a little water. Take the point facing towards you and turn up to form a wonton.
Drop the dumplings into a large pan of boiling lightly salted water and cook for 5 minutes.
To serve, assemble 4 or 5 pieces per serving on a small plate and pour over a generous amount of the sauce.
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