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Anchovy recipes

Mozzarella and anchovy toasties with black olives

5 minutes

Emma Chen’s pork dumplings

Serves makes 12

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

For the dough

240 g cake flour
250 ml water

For the filling

1/2 Chinese cabbage
250 g pork mince (not too lean)
1 spring onion, chopped
2 T soya sauce
sea salt and freshly ground black pepper
1 T sesame oil

Method

To make the dough:

Mix the flour and water until smooth, then set aside to rest.

To make the filling: Blanch the cabbage in a little hot water. Squeeze (retaining the juice) then chop into fine pieces and place in a large bowl. Add the pork, spring onion, soy sauce, salt, pepper, sesame oil and cabbage juice. Mix well.

Break the dough into small pieces, roll into discs (about 7cm in diameter), and place a spoonful of filling on the centre of each. Close into half-moon shapes, then steam or pan-fry.

Cook’s tip: Serve these dumplings with rice vinegar, soy sauce and a clove or two of raw garlic.

TASTE'S TAKE

Emma Chen is the owner of The Red Chamber in Hyde Park, Johannesburg. Shop 68 Hyde Park Shopping Centre, Jan Smuts Avenue, Hyde Park, Johannesburg North. Contact: 011 325 6048; Email: emma@redchamber.co.za

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Emma Chen’s pork dumplings

Emma Chen’s pork dumplings

Ingredients

Method