Blanket Dumplings

25 min · Easy · Serves 1

520 kcal per serving · 23g protein

Homemade dumplings without the folding. Mounds of gingery pork go straight into a cold pan, a round wrapper is draped over each one like a blanket and pinched down at the base, and the whole pan goes on the heat at once. Three minutes browns the pork underneath, then chicken stock and a lid steam the dumplings through in ten. Chili crisp, soy sauce and sesame go over the top, and dinner is done inside twenty-five minutes.

Ingredients

• 112 g Ground pork
• Spring onions, thinly sliced, for the pork mixture × 1
• 0.8 tsp Fresh ginger, grated
• 1 clove Garlic cloves, minced
• 0.8 tsp Oyster sauce
• 0.3 tsp Black pepper
• 0.5 tbsp Chili crisp, for the pork mixture
• 0.8 tbsp Soy sauce, for the pork mixture
• 2 ml Sesame oil
• 0.8 tsp Rice vinegar
• Round dumpling wrappers × 5
• 15 ml Chicken stock
• 5 ml Avocado oil
• 0.5 tsp Soy sauce, to finish
• 0.5 tsp Chili crisp, to finish
• Spring onions, thinly sliced, to finish × 1
• 0.5 tsp Sesame seeds

Method

1. Mix the pork

   

   In a large bowl, combine the ground pork, sliced spring onions, grated ginger, minced garlic, oyster sauce, black pepper, chili crisp, soy sauce, sesame oil and rice vinegar. Mix with a fork until the pork mixture is evenly combined and slightly sticky.

2. Scoop mounds into the pan

   

   Brush a large non-stick pan with avocado oil, then drop rounded scoops of the pork mixture into the cold pan. Leave a two-finger gap between each mound so the wrappers have room to seal.

3. Blanket each mound

   

   Lay one dumpling wrapper over each mound of pork, then press the wrapper down around the base and pinch its edge against the pan to seal. Repeat until every mound of pork is covered.

4. Brown the bottoms

   

   Set the pan over medium heat and cook the dumplings for 3 minutes, until the pork undersides are browned and sizzling.

5. Steam the dumplings

   

   Pour the chicken stock around the dumplings, cover the pan with a lid and steam the dumplings for 10 minutes. The stock bubbles away and finishes cooking the pork through.

6. Dry off the pan

   

   Lift the lid and cook the dumplings for 1 minute more, until the last of the stock has evaporated and the pan sizzles again.

7. Top and serve

   

   Lift the dumplings onto a plate and spoon over the soy sauce and chili crisp saved for finishing. Scatter the remaining spring onions and the sesame seeds over the dumplings and serve straight away, while the wrappers are still glossy.