30 mins to 1 hour
10 to 30 mins
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By Andrew Wong
From Saturday Kitchen[row]
For the stock
- 1.2 litres/2 pints chicken stock
- 1 thumb-sized piece ginger, sliced
- 4 spring onions, roughly chopped
- 2 x 12g gelatine sachets or 2 gelatine leaves
For the dumplings
- 600g/1lb 5oz pork mince
- ½ tsp chicken stock powder
- 2 tsp soy sauce
- 2 tsp sesame oil
- 2 tsp rice wine
- 1 tsp sugar
- ½ tsp salt
- ½ tsp pepper
- 250g/9oz Chinese chives, finely chopped
- 1 pack store-bought dumpling wrappers
- 2 free-range eggs
- 1 tbsp crispy chilli oil
- 50g/1¾oz toasted sesame seeds
- 4 green parts of spring onion, finely chopped
- 100g/3½oz crispy fried onions
- 1 tbsp sesame oil
To make the jelly, pour the chicken stock into a large saucepan and add the ginger and onion. Bring to the boil, then turn off the heat and leave to infuse for 30 minutes. Add the gelatine according to packet instructions and mix well, then pour into a container and place in the fridge to set.
Once set, tip the jelly into a blender and blitz.
To make the dumplings, place the pork mince in a large bowl and add the rest of the ingredients, apart from the wrappers. Add the blended jelly and mix well, then place in the fridge to firm up.
Make the dumplings by placing a spoonful of the mixture in each wrapper and using water to seal the edges together, crimping as you seal. Keep going until you have used all of the filling.
Bring a large pan of water to the boil, reduce to a simmer and poach 12 of the dumplings for 5 minutes, or until cooked through. Drain on kitchen paper and set aside. You can continue to cook more dumplings or freeze any leftover for use at a later date.
Heat a little vegetable oil in a frying pan or skillet over a medium heat and fry the dumplings until the bottoms caramelise. Crack the eggs into the pan around the dumplings and baste with the oil. Spoon over the chilli oil and remove from the heat.
Garnish with the toasted sesame seeds, chopped spring onion, crispy fried onions and a drizzle of sesame oil. Serve from the pan.