Chef’s Recipe: Boiled Pork Dumpling with Vinegar Dip – by Co-founder and Chef Erchen Chang from XU

This week’s recipe is in honour of Chinese New Year and brought to you courtesy of XU. XU London was opened in May 2017 and is from the team behind the ever popular Bao. You’ll find it in the heart of London’s Theatreland and is reminiscent of the original social clubs and luxury dining rooms of 1930’s Taipei. It offers a unique journey into Taiwanese culture and cuisine, from its food, cocktails and tea offering through to its interiors.

Recipe: Boiled Pork Dumpling with Vinegar Dip

INGREDIENTS:

Pork Dumpling (makes 20 dumplings)

250g Pork shoulder

50g Pork back fat

3 tbsps. Chopped Spring Onion

1 tbsp Chopped Coriander stalk

1/2 tsp Salt

1/4 tsp Soy sauce

1tsp Sugar

1 tbsp Pork Lard –

1 tsp Cornstarch

Boil dumpling dough

Boil dumpling dough

200g flour

1 pinch of salt

120g water

Soy Dressing

75ml Ching Kiang vinegar –1 tsp chopped ginger

1 tbsp chopped spring onion

1 tsp chopped red chilli

1 dash of sesame oil

METHOD:

1. Mix the flour, salt and water in a mixing bowl.
2. Knead dough until smooth, for no longer than 5-10mins.
3. Once done, wrap the dough up with a cling film and set aside.
4. To prepare the filling, start by cutting the pork shoulders or pork back fat into small cubes.
5. In a food processor, mix the meat with all the other ingredients for 10 mins at a low speed. If you don’t have a food processor, knead the meat by hand until the fat begins to reduce a little and the mixture becomes sticky and begins to bind.
6. Put the meat mixture to the side and you can begin to make the dumplings.
7. Unwrap the dough from the cling film from the dough and divide it into small balls – the size of a large golf ball.
8. Grab a small rolling pin, which you first flour, and roll out the dough till it becomes flat.
9. Scoop out a tablespoon of pork mixture and add it into the middle of the dough.
10. Fold the flat dough and stick the edges together using your hands.
11. In a separate tray, sprinkle some flour and store your pork dumplings with a small distance whilst you prepare the rest of the dumplings
12. Repeat above until all the dumplings are made.
13. Next, put on a pan of water to boil.
14. Once the water starts to boil, put the pork dumplings in to cook for about 7-10mins on medium-high heat. Make sure not to put too many dumplings in at one go, so they have plenty of space to cook.
15. Whilst the dumplings are boiling, you can begin to prepare the dressing.
16. Finely chop red chilli, ginger, spring onion, and half a clove of garlic
17. In a small bowl, add a dash of vinegar and mix in the chopped chilli, ginger spring onion and the minced garlic, adding a small drop of sesame oil.
18. Once dumplings are cooked, serve on a plate with the dressing. Enjoy!

XU, 30 Rupert Street, Soho, London, W1D 6DL  T: 0203 319 8147

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