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Pork and Chinese chive dumplings with Sichuan chilli oil and black vinegar mayonnaise

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Makes 16

By Miles Kirby
From Saturday Kitchen

Ingredients

For the pork and Chinese chive dumplings

  • 250g/9oz pork mince
  • 10g/1/3oz ginger, grated
  • 10g/1/3oz garlic, grated
  • 15g/½oz spring onion, thinly sliced
  • 2 tsp soy sauce
  • 2 tsp fish sauce
  • pinch cracked black pepper
  • pinch salt
  • 15g/½oz Chinese chives
  • 18 gyoza wrappers
  • vegetable oil, for frying

For the Sichuan Chilli oil

  • 1 tbsp cumin seeds, roasted and ground
  • 2 tbsp chilli powder
  • 4 tbsp Sichuan peppercorns
  • 5 tbsp gochugaru, or other red chilli flakes
  • 2 tbsp Chinese five spice
  • 2 tbsp toasted sesame seeds
  • 400ml/14fl oz vegetable oil
  • 4cm/2in ginger, peeled and sliced
  • 3 star anise
  • 2 bay leaves

For the black vinegar mayonnaise

  • 120ml/4fl oz mayonnaise
  • 20ml/¾fl oz Chinese black vinegar

To serve

  • 1 red chilli, finely sliced
  • few curry leaves
  • few whole coriander leaves

Method

  1. To make the dumplings, mix all the ingredients together in a bowl. Spoon a tablespoon of filling into the middle of each wrapper. Crimp, seal and place on a plate line with baking paper. Place in the fridge, uncovered for 1 hour.

  2. To make the Sichuan chilli oil, mix the cumin, chilli powder, Sichuan pepper, 2 tablespoons of gochugaru, Chinese five spice and sesame seeds together in a large heatproof bowl. Place a sieve over the bowl and set aside.

  3. Gently heat the oil, ginger, star anise, bay leaves and remaining 3 tablespoons of gochugaru in a saucepan until bubbling and the ginger us beginning to brown at the edges.

  4. Pour the oil through the sieve set over the spice mix while still hot. Discard the contents of the sieve and set the spiced oil aside to cool. Once cooled, store in the fridge.

  5. To make the black vinegar mayonnaise, mix the ingredients together in a bowl.

  6. To serve, heat a little oil in a lidded frying pan and fry the dumplings for 1 minute. Add 200ml/7fl oz water, cover and steam the dumplings for 3 minutes.

  7. Divide the dumplings between plates and briefly fry the curry leaves. Top each plate of dumplings with some chilli, curry leaves, coriander leaves, a spoonful of black vinegar mayonnaise and a drizzle of chilli oil.

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