Recipe: cheesy dumplings
FavorFlav’s Renée was a guest at the headquarters of Lee Kum Kee in Hong Kong, where she made these cheesy dumplings together with the head chef. Believe it or not, this really is a match made in heaven. The ultimate party snack for your next get-together or simply a super snack for a quiet evening on the sofa.
Method (makes 12)
1. Mix the oyster sauce, sesame oil and cornflour into a smooth marinade. Divide the marinade over the minced pork, knead lightly and marinate for approx. 15 minutes.
2. Meanwhile, bring a pan of lightly salted water to the boil and cook the Chinese cabbage for approx. 3 minutes until tender but still firm. Drain and squeeze out as much of the remaining water as possible.
3. Divide the cabbage and grated cheese over the minced pork and knead well. Divide the filling into 12 equal portions.
4. Gradually pour the hot water over the flour and knead for approx. 3 minutes until you have a soft and firm dough.
5. Divide the dough into 12 equal portions. Roll each portion out into a round dough disc approx. ½ centimetre thick.
6. Divide the filling over the dough. Approx. 1 heaped tablespoon of filling per dumpling is sufficient. Shape the dumplings. Never done it before? This video shows you how to do it best.
7. Heat 2 tablespoons of oil in a large frying pan over medium heat. Fry the dumplings until one side turns golden brown. Fry the other side of the dumplings until golden brown as well.
8. Pour the water into the pan and bring everything to the boil. Reduce the heat and steam the dumplings with the lid on the pan for approx. 10 minutes until cooked through. The water will have almost completely evaporated by then.
9. Add 2 teaspoons Lee Kum Kee Pure Sesame Oil oil and fry the dumplings for another approx. 1 minute. Serve with the Lee Kum Kee Chili Bean Sauce and the Lee Kum Kee Chinese Style Vinaigrette Dressing.
