Steamed dumplings with ginger soy chilli sauce

Name: Steamed dumplings with ginger soy chilli sauce
Ingredients: 300 g Cabbages, shredded; 450 g Pork mince (Main); 1 Tbsp Cornflour; 100 g Chinese chives, chopped; 2 ½ Tbsp Light soy sauce; 1 Tbsp Shaoxing rice wine; 2 Tbsp Sesame oil; 1 Tbsp Ginger, chopped; 50 Dumpling wrappers; 2 tsp Chilli paste, or freshly chopped chilli; 2 Tbsp Soy sauce; 1 cup Water; 1 Tbsp Sesame oil; 1 Tbsp Ginger, grated; 1 Tbsp Rice wine vinegar; 1 Tbsp Palm sugar, grated; 1 Red chilli, chopped

Bite

Is there a better combination than dumplings and beer? Enjoy these zingy dumplings with Tuatara’s outstanding pilsner, made from authentic Czech yeast which gives it a bitterness while enhancing the malt profile. Makes 50.

This recipe is one of four created by chef Tara Brogan (owner of Foxtrot Parlour in Ponsonby Central, Auckland) to serve at a drinks party matched with Tuatara beer and Zeffer ciders. Click here to see all four recipes.

Dumplings

300 g	Cabbages, shredded
450 g	Pork mince (Main)
1 Tbsp	Cornflour
100 g	Chinese chives, chopped
2 ½ Tbsp	Light soy sauce
1 Tbsp	Shaoxing rice wine
2 Tbsp	Sesame oil
1 Tbsp	Ginger, chopped
50	Dumpling wrappers
2 tsp	Chilli paste, or freshly chopped chilli

For the dipping sauce

2 Tbsp	Soy sauce
1 cup	Water
1 Tbsp	Sesame oil
1 Tbsp	Ginger, grated
1 Tbsp	Rice wine vinegar
1 Tbsp	Palm sugar, grated
1	Red chilli, chopped

Directions

Combine the first column of ingredients in a bowl to create the filling, draining off any excess liquid.
Place a heaped teaspoon of filling in the centre of each dumpling wrapper.
Wet the edge of the dumpling wrapper with a little water. Fold over in a half moon shape. Use thumb and index finger to pleat the edge until sealed.
Place on a cornflour dusted tray and don't leave too long as dumplings will go soggy. You can freeze them at this point.
Boil a large pan of water and place half of the dumplings in to the pan to cook, ensuring they do not stick together. Cook for 8-9 minutes. Add a further 250ml cold water to the boiling water and bring back to the boil. Remove first batch of dumplings and drain.
Cook remaining dumplings for 8-9 minutes and again add 250ml cold water and wait for the water to return to the boil before removing and draining the last batch of dumplings.
Combine all the dipping sauce ingredients.
Serve dumplings on a Chinese spoon with a little dipping sauce poured over.