Steamed pork dumplings with Shanghai chilli vinegar


You'll need

450 gm (1 packet) steamed bun flour (see note) 250 ml (1 cup) milk 100 gm caster sugar 1 tsp vegetable oil   Braised pork 1 kg boneless pork belly 100 gm (10cm piece) ginger, thinly sliced 100 ml soy sauce 6 white peppercorns, crushed 500 ml (2 cups) chicken stock   Cabbage filling 2 tbsp vegetable oil 10 golden shallots, finely chopped 8 garlic cloves, finely chopped 400 gm Chinese cabbage, thinly sliced 1 tsp rice wine vinegar   Shanghai chilli vinegar 2 tbsp Fu Chi chilli bean sauce (see note) 1 tbsp Chinese brown vinegar (see note) 2 tsp light soy sauce, or to taste

Method

  • 01
  • For braised pork, preheat oven to 150C. Combine pork belly with ginger, soy and peppercorns in a roasting pan and rub to coat pork. Add chicken stock and roast until very tender (3 hours). Cool, remove pork from stock (discard stock), weight with a large plate, refrigerate until firm (overnight), then remove skin (discard) and cut into 3cm squares.
  • 02
  • Combine flour, milk and sugar in a bowl, add oil, mix to form a dough, turn onto a lightly floured surface and knead to form a ball (3-4 minutes). Cover and set aside to rest (30 minutes).
  • 03
  • For cabbage filling, heat oil in a large frying pan over medium heat, add shallot and garlic and stir occasionally until golden (2-3 minutes). Add cabbage and 1 tsp sea salt flakes and stir occasionally until tender (3 minutes). Stir in rice wine vinegar and set aside to cool.
  • 04
  • For Shanghai chilli vinegar, combine ingredients in a bowl and set aside.
  • 05
  • Weigh dough into 24 even balls, then roll into 10cm rounds on a lightly floured surface. Top with a thin layer of cabbage mixture, place a piece of pork belly on top. Brush edges of dough with water, pull dough over pork belly to enclose, pinch to seal. Place on baking paper, sealed side down, and steam in batches in a steamer placed over boiling water until dumplings rise (6 minutes). Serve hot with Shanghai chilli vinegar for dipping.
Note Steamed bun flour, Fu Chi chilli bean sauce (made from chilli and soy beans) and Chinese brown vinegar are available from select Asian supermarkets.

This recipe is from the April 2011 issue of Australian Gourmet Traveller.

“I’m ripping these straight from the bar at Cutler & Co. on the other side of the river, but I’m allowed to do that, not least because they’re delicious. And yes, they’re technically buns, but we call them dumplings.” You’ll need to begin this recipe a day ahead.

At A Glance

  • Serves 24 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 24 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool