Recipe Book

21
the Fast Slow Go
™
BPR680 USC B21
Pork and Chive Dumplings
Prep time: 30 minutes
Steam: 8 minutes
Makes: 25 - 30
Ingredients
9 oz (250g) ground pork
½ cup (50g) chopped garlic chives, plus extra to serve
2 teaspoons grated fresh ginger
1 teaspoon sesame oil
1 tablespoon shoaxing wine
2 teaspoons soy sauce, plus extra to serve
2 teaspoons cornstarch
3 tablespoons chicken stock
½ teaspoon kosher salt
1 teaspoon sugar
25 - 30 dumpling or gyoza wrappers
Black vinegar, to serve
Thinly sliced red chili, to serve
Method
1. Place the pork, chives, ginger, oil, shoaxing wine,
soy sauce, cornstarch, stock, salt and sugar in
a bowl. Using a fork, break up the mixture and
mix well.
2. Place 1½ - 2 teaspoons of the filling in the center
of a wrapper, avoid overfilling. Brush a little water
around the edge of the wrapper, fold and pinch the
edges together to seal. Repeat with the remaining
filling and wrappers.
3. Place the trivet in the cooking bowl and add
4 cups (1 liter) water. Close and lock the lid,
remove the pressure release valve. Select
STEAM and adjust the cooking time to 8
minutes. Press START to preheat.
4. Place about 10 dumplings in a 9½-inch
expandable steamer basket.
5. Once preheated, place the basket in the cooker.
Close and lock the lid.
6. When cooking has completed, repeat with the
remaining batches of dumplings.
7. Serve with soy sauce, vinegar, chili and
garlic chives.
Tip: Dumplings can be served in hot bone broth, if desired.