Pan-fried Dumplings with Broth and Chilli Oil

Dumplings

500gm pork mince

2 tablespoons grated ginger

1 clove of garlic finely chopped

2-3 tablespoon light soy sauce

1 tablespoon fish sauce

3 green onions finely sliced

2 packet of round dumpling wrappers

Combine all ingredients into a small mixing bowl and mix well.

Spoon 1 tablespoon of filling into each wrapper.

Brush the edges with water and fold into desired shape. Pinch the edges together to form a tight seal.

Brush the bottoms of the dumpling with water and press the finished dumpling onto a layer of sesame seeds on a flat tray.

Dumplings can be cooked in a steam oven, bamboo baskets or in an on-bench steamer.

After steaming for approximately 8-10 minutes, remove dumplings from steamer and drain off excess water.

Meanwhile heat 2 tablespoons of light olive oil in a large fry pan.

Be very careful - as these will spit hot oil when placed in pan. Place dumplings bottom down and fry to form a gold crust on bottom only.

Chicken Broth

1 litre of good quality chicken broth.

( I use Maggie Beers free range chicken stock.)

2 lemongrass stalks, bashed to release flavour

4 Fresh ginger rounds

2 Star anise

Place all ingredients into a medium saucepan and simmer to infuse flavours.

Strain when happy with intensity.

Roasted Chilli Oil

2 tablespoons chopped garlic

5 tablespoons roasted chilli flakes

1 tablespoon fresh thyme leaves

1/2 - 1 cup light olive oil

1 tablespoon dark soy sauce

Lightly fry the garlic in the olive oil on medium heat until lightly golden.

Add the chilli flakes and thyme leaves continue to cook on low heat for 1-2 minutes, to infuse flavours. Add more olive oil if necessary.

Remove from heat and once cool, carefully add the soy sauce.

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