Main
Pork and Shiitake Dumplings in Spicy Broth
1 h 15 minServes 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minPork and Shiitake Dumplings in Spicy Broth
what you need
Ingredients
minced porkMeat300 g
shiitake mushrooms (finely chopped)Produce50 g- Chinese cabbage (salted 30 min, squeezed dry and finely chopped)Produce0.5 pieces
dumpling wrappers (store-bought)Fresh30 pieces
dark soy saucePantry15 ml- soy saucePantry30 ml
pepper (ground)Spices2 g
chicken bouillon powderPantry5 g- Chinese cooking winePantry15 ml
- sesame oil (added last)Pantry15 ml
- Chinese black vinegarPantry40 ml
- homemade chilli oilPantry30 ml
spring onion (sliced)Produce2 pieces
sesame seedsNuts & seeds10 g
per serving
Nutrition
348kcal
- Carbs
- 33 g
- Proteins
- 20 g
- Fat
- 16 g
what you’ll use
Tools
Mixing bowl
Stockpot
Colander
step by step
Method
- Step 1
Salt and squeeze the cabbage
- Finely chop the Chinese cabbage and salt it generously.
- Leave it to rest so it releases its water, then squeeze out all the moisture with your hands.
- Step 2
Make the filling
- In a bowl, combine the minced pork, chopped shiitake mushrooms and squeezed cabbage.
- Season with dark soy sauce, soy sauce, pepper, chicken bouillon and Chinese cooking wine.
- Mix well, then finish with the sesame oil and mix again until sticky.
- Step 3
Fill the dumplings
- Place a spoonful of filling in the centre of each dumpling wrapper.
- Wet the edges and fold, pinching firmly to seal.
- Keep the finished dumplings covered so they don't dry out.
- Step 4
Cook the dumplings
- Bring a large pot of water to a boil and cook the dumplings in batches until they float and the filling is cooked through.
- Lift them out and keep the cooking liquid for the broth.
- Step 5
Build the spicy broth
- In each bowl, mix soy sauce and Chinese black vinegar in a 2:1 ratio.
- Add a spoonful of chilli oil.
- Pour over the hot dumpling cooking liquid and stir.
- Step 6
Serve
- Place the dumplings in the bowls of spicy broth.
- Top with sliced spring onion and sesame seeds.