Dumplings with chili oil

Dumplings with pork and cabbage

China

Snack
2 persons
45
Mild

Say weekend food? Then you say dumplings. Even more fun is to make dumplings yourself. You have to become a little deft at folding them, but believe us when we say homemade dumplings taste even better.

Ingredients

140 g cabbage

2 spring onions

225 g ground pork

1 tsp ginger

1 tablespoon coriander

1 teaspoon salt

Garlic chili oil

1 cup vegetable oil

3 tablespoons Sichuan peppercorns

1 cup Sichuan chili flakes

1 teaspoon salt (to taste)

Preparation method for Dumplings with chili oil

Instructions for making the chili oil

Put the oil in a saucepan over low heat.
In a separate small skillet, toast the star anise, cinnamon stick, bay leaves and Sichuan peppercorns over medium-high heat until they just begin to smoke.
Next, add the spices to the hot oil. Turn the heat under the oil to medium-high and wait until the spices crackle gently. Let them sizzle gently for 4-5 minutes. Remove from the heat and let cool for 5 minutes.
Place the chili flakes and salt in a heatproof pot or bowl. Strain the oil over the chili salt mixture. Add the bay leaves, cinnamon stick and star anise back into the oil mixture and stir gently.Instructions for making the dumplings.
Wash the cabbage and cut it into very small pieces (shreds). After cutting, place the cabbage in boiling water for 2 minutes, drain and allow to cool.
Finely chop the spring onion and add together with the ground pork and the remaining ingredients (except the dumpling wraps) - soy sauce, sesame oil, ginger, cilantro and salt. Mix well.
Squeeze the cabbage by hand or by placing it in a cloth to extract as much moisture as possible, add it to the pork and mix well.
Spoon a spoonful of the pork mixture onto one half of a dumpling sheet, so that there is an opening around the edge, but it otherwise fills fairly well. Moisten the edge of the sheet and fold it in half so that it is centered around the filling. Pinch/fold the nearest side a few times with your thumbs, while pinching the edge from the center to the side, and repeat on the other side.
Place a few dumplings in a bamboo steamer pan lined with paper or a cabbage leaf fairly close together over boiling water. Cook them for about 3-4 minutes until they become translucent.
Serve with chili oil and a squeeze of lemon.