Archive | October, 2015

Pumpkin & Pork Dumplings

30 Oct

Recipe adapted from The Dumpling Sisters


300g plain flour

220mL boiling water

1 teaspoon salt


1lb ground pork

1T flour

1t salt

1T sugar or brown sugar

Pinch of black paper

3T cold water

1T rice vinegar

1T soy sauce

1T thin soy sauce

1T sweet soy sauce

2T sesame oil

1 cup finely shredded pumpkin (sugar pumpkin)

2 spring onions, finely sliced

2t ginger, finely diced

3 clove garlic, finely diced



1T rice vinegar

2T thin sauce

1T chili oil



1T oil

1/2 cup of water

1. In a large bowl mix, ground pork, green onions, garlic, ginger, sesame oil, soy sauce, rice vinegar, thin soy sauce, sweet sauce, salt, ground pepper, sugar, and water. Cover with cling film and store in the fridge for 20min.

2. To make your dough – add flour, salt, and boiling water into a mixing bowl.  When the dough has come together into a rough ball shape, remove from bowl and knead for about 10 minutes knead until smooth. Divide the dough into two even pieces then use your thumbs to make a hole in the middle of each piece before stretching them out into bagel shapes with even thickness all around. Cover the ‘bagels’ with cling film and allow to rest for 20 minutes.

3. Once the dough has rested for 20min, uncover the dough. Take the one of the ‘bagel’ shape sough and cut it in half, so you end up with 2 long strips of dough (see video).

4. Lightly toss the dough pieces in plain flour. Place a piece onto the work surface with its cut side down, and flatten with a floured palm. Roll each piece of dough into a thin disc, roughly 8cm in diameter.

5. Taking one of your wrappers, place a heaping teaspoon of filling into the center of the wrapper. Fold in half (like a taco) and begin creating pleats. This can be a bit tricky but with a little patience and happy feelings you will be able to do it. Pleates can’t be created in anger, trust me on that. (See the video for a visual guide on hoe yo create the pleats.)

6. Cook the dumplings in two batches of 16. Heat the oil in a large frying pan over medium heat. Fry the dumplings flat side down for about 2 minutes until a golden crust forms on the bottom. Add the cold water and immediately cover with a lid (or a heavy plate if your pan doesn’t have a lid). Let the steam cook the dumplings for 8 minutes or until all the water has evaporated, before removing the lid and allowing the dumplings to cook for a further 4 minute until they lift off from the bottom of the pan easily or all the water has evaporated from the pan. You might need a spatula to help them along if they are a little sticky, being careful not to break the wrapper. Repeat with the second batch.

7. While the dumplings are cooking, prepare the spicy dipping sauce by mixing rice vinegar, thin soy sauce, and chilli oil.

8. Serve the dumplings with spicy sauce to your loved ones or just eat them all sticking on the couch watching Pretty in Pink as I did! Enjoy!

Braised Pork Belly & Pumpkin

4 Oct


2 lbs of Pork Belly
1/2 of Sugar Pumpkin (sliced and diced)
1/3 cup soy sauce
3/4 cup of water
3 tablespoons of sugar
2 tablespoon of star anise
2 cloves of garlic (sliced)


  • Season pork with sea salt and coarse ground pepper
  • Heat oil in a large heavy pot over medium-high (if belly doesn’t fit, cut in half crosswise). Cook pork skin side down, turning once, until browned all over, 5–8 minutes per side (be careful, fat will splatter). Transfer to a plate.
  • To same pan that you cooked that you seared the pork in, add sliced read onions. Cook for 4-5min or until slightly brown.
  • Add pumpkin and cook for 5min. You want to sear the pumpkin a bit, so it will be able to absorb the juices without going mushy.
  • Add garlic and cook for 2min.
  • Pour in 3/4 cup of water into your pan and stir.
  • Pour in 1/3 cup of soy sauce and stir.
  • Add in 3 tables spoons of sugar and stir.
  • Add in star anise.
  • Stir and bring to a boil.
  • Add back sear pork to your pan. Make sure you pork is emerged into the water except for the skin. No water should cover the skin or the skin won’t glaze properly.
  • Cover pot and cook for 10min, coming back every 15min to baste your meat (see video).
  • Your pork will cook a for about 1 hour. It’s very important that you baste your meat to intensify the flavors of the pork. The basting will also help with the dark rich beautiful color of the pork.
  • Take a spoon and scrape through the liquid of the pan, if you can see the bottom of the pan, your pork is done. Make sure to baste your pork one last time.
  • Remove your pork from the pan and place it on carving board.
  • Place vegetable on a plate
  • Slice pork into thin slices and place it on top of braised pumpkin
  • Pour some of the reserves sauce from the pan onto your braised pork and pumpkin
  • Add chopped cilantro for garnish and extra fresh flavor.
  • Enjoy!
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