5 hours ago
1
You’ve got to know when to fold them – and with these deconstructed one-pan dumplings, the answer is never.
Some dumplings arrive in life fully formed – all pleated, polished and emotionally available. These are not those dumplings. These are what you make when you want dumplings but just can’t. No folding, no spooning, no patient pinching of edges – just a dump-and-burn situation that I highly recommend. All the flavour, all the elements and absolutely none of the faff. Serve as a snack or add a side of steamed greens or a little something extra to make this dinner.
Ingredients
2 tbsp sesame oil
2 garlic cloves, grated
1 generous thumb-sized piece of ginger, chopped
2 tbsp gochujang paste (or to taste)
600g pork mince
¼ cup kecap manis (dark sweet soy)
2 tbsp soy sauce (I used smoked soy)
½ tbsp rice vinegar
1 cup chicken stock
20 dumpling wrappers
LOADED DUMPLING SAUCE (MAKES 1 CUP)
½ cup superb-quality chilli jam
¼ cup fried shallots
2 tbsp fried garlic
zest of 1 lime
2 tbsp sliced spring onion
TO SERVE
chopped spring onion
toasted sesame seeds
Kewpie mayo
Method
Step 1
Add the sesame oil to a frying pan and place it over medium heat. Once hot, add the garlic and ginger and cook until fragrant. Add the gochujang and the mince, and cook until the mince is browned and cooked through.
Step 2
To make the loaded dumpling sauce, combine all the ingredients in a bowl and set aside to let the flavours meld.
Step 3
Add the remaining ingredients (except the dumpling wrappers) and simmer for 5 minutes or until slightly reduced. Add the dumpling wrappers – just throw them in, no precision required – and cook for another 3-5 minutes, or until the wrappers are soft.
Step 4
Spoon onto a serving platter. Top with spring onion, sesame seeds and generous spoonfuls of loaded dumpling sauce. Drizzle over a little Kewpie mayo and serve.
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