Pork and garlic chive dumplings
- 240g flour
- ½ teaspoon salt
- 150ml water, just boiled, with added natural colouring
- 300g minced pork
- ¼ cup finely chopped garlic chives
- 1 tablespoon finely chopped spring onion
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- ½ teaspoon sesame oil
- Pinch of ground white pepper
Place all dumpling filling ingredients in a bowl and mix well. Set aside refrigerated until required.
Sift flour and salt into a large bowl and make a well in the centre. Slowly pour in water whilst mixing with a wooden spoon. Once the mixture starts to come together use your hands to knead until the dough forms a clean ball.
Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Cover with a damp tea towel and rest for 20 minutes. Knead for a further 5 minutes before rolling into a long log.
Cut the log into small sections of similar weight, about 14g each. Press the sections to form round discs before rolling them out with a rolling pin to make round dumpling wrappers.Fill a small bowl with water. Working with one dumpling wrapper at a time, place 1 ½ teaspoons of filling in the centre. Dip your finger in the water and run it halfway around the edge of the wrapper. Fold over to dry edge of the wrapper to form a half-moon shape. Dab one of the lower corners with water and fold over to the other lower corner and pinch to seal. Repeat until all the filling is used. Makes 30 dumplings.
Bring a large saucepan of water to the boil and cook dumplings in batches until they float to the surface, about 4-5 minutes. Remove from water using a slotted spoon and divide among serving bowls and serve immediately with desired sauces.
If your mouth’s watering and imagination is running wild – head along to the Kleenheat Kitchen at the 2019 Perth Garden Festival for more flavour combinations from our guest chefs plus tips for growing top-notch produce at home.
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