Pork & Nut Dumplings

Name: Pork & Nut Dumplings
Yield: Makes 12 dumplings
Cuisine: Shantou
Ingredients: 200 g/7 oz/scant 1 cup minced/ground pork; 30 ml/2 tbsp vegetable oil; pinch of salt; 50 g/2 oz/½ cup tapioca flour or cornflour/cornstarch; 50 g/2 oz/½ cup tapioca flour or cornflour/cornstarch; 50 g/2 oz/½ cup tapioca flour or cornflour/cornstarch; 15 ml/1 tbsp vegetable oil; 200 ml/7 fl oz/scant 1 cup water; 150 g/5 oz/1¼ cups wheat starch; 90 ml/6 tbsp water; 50 g/2 oz/½ cup peanuts, chopped; 30 ml/2 tbsp light soy sauce; 15 ml/1 tbsp sesame oil; 2.5 ml/½ tsp ground black pepper; 45 ml/3 tbsp black vinegar; 15 ml/1 tbsp finely shredded fresh root ginger; small pinch of salt

Preparation info

Makes
12
dumplings

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

These dainty little bites use basically the same dough as for chive dumplings, but their taste and texture is totally different. This is thanks to the unusual filling, with its interplay of succulent pork, crunchy nuts and aromatics. These are a typical Shantou dim sum.

Ingredients

150 g/5 oz/1¼ cups wheat starch
200

Asia
China
Starter

Method

Put the wheat starch in a non-stick pan. Add the water and oil and cook over low heat, stirring occasionally, until very thick. Remove from the heat and leave to cool for 15 minutes.
Meanwhile, make the filling. Heat the vegetable oil in a pan and fry the pork for 2 minutes. Add the water, peanuts, soy sauce, sesame oil and ground black pepper. Stir for 3 minut