Pork and Chinese chive dumplings with Sichuan chilli oil and black vinegar mayonnaise

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Makes 16

By Miles Kirby

Ingredients

For the pork and Chinese chive dumplings

  • 250g/9oz pork mince
  • 10g/1/3oz ginger, grated
  • 10g/1/3oz garlic, grated
  • 15g/½oz spring onion, thinly sliced
  • 2 tsp soy sauce
  • 2 tsp fish sauce
  • pinch cracked black pepper
  • pinch salt
  • 15g/½oz Chinese chives
  • 18 gyoza wrappers
  • vegetable oil, for frying

For the Sichuan Chilli oil

  • 1 tbsp cumin seeds, roasted and ground
  • 2 tbsp chilli powder
  • 4 tbsp Sichuan peppercorns
  • 5 tbsp gochugaru, or other red chilli flakes
  • 2 tbsp Chinese five spice
  • 2 tbsp toasted sesame seeds
  • 400ml/14fl oz vegetable oil
  • 4cm/2in ginger, peeled and sliced
  • 3 star anise
  • 2 bay leaves

For the black vinegar mayonnaise

  • 120ml/4fl oz mayonnaise
  • 20ml/¾fl oz Chinese black vinegar

To serve

  • 1 red chilli, finely sliced
  • few curry leaves
  • few whole coriander leaves
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