RECIPE: Ken Hom’s Sichuan Dumplings in Spicy Sauce
Cooking Time 0-30 minutes
Number of Ingredients 6 to 10
Spicy. Meaty. Yummy.
In celebration of National Dim Sum Week, legendary chef and event sponsor, Ken Hom OBE has exclusively shared this tasty recipe for his Sichuan Dumplings in Spicy Sauce. “Sichuan’s robust recipes are famous in terms of taste, textures, colours, and aromas,” explains Hom. “Here the dumplings are lighter, because of the addition of egg whites, and the sharp spices have been partially replaced by less aggressive but still savoury seasonings.” With a chili-infused kick, these bad boys still pack a serious flavour punch. Simple to prepare, make them yourself at home, serve with ice-cold beers and enjoy with good company.
“A great variety of Chinese savoury and sweet snacks are eaten between meals and during banquets, which have been enjoyed by the Chinese for hundreds of years,” Hom reveals. “In the UK, we have come to know these snacks as ‘dim sum’, which is the common Cantonese term for such snacks, meaning ’eating snacks for pleasure’ or ‘order what you fancy’. During Dim Sum Week, I invite you to try the rich array of snacks you will find in restaurants in Chinatown, and be adventurous with the choice you’ll find. They come in many flavours, and can be hot, sour, sweet or spicy.”
1) Begin by soaking the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable. Squeeze out the excess water and cut off and discard the woody stems.
2) Finely chop the mushrooms and combine them in a large bowl with the meat and the spring onions or chives, egg white, cornflour, salt, pepper and sesame oil. Mix well and combine.
3) Lay your wonton wrappers out and place about 1 rounded teaspoon of filling inside each wrapper. Carefully gather the four sides of the wrapper up over the filling, allowing the wonton skin to fold in pleats naturally. Gently pinch the wrapper together just at the top of the filling to seal. Continue filling wrappers until you have used up all the stuffing.
4) Next, prepare the sauce by heating a wok or large frying pan until it is hot and add the groundnut and chilli oils. Place the garlic and scallion and stir-fry for 20 seconds, then add the rest of the ingredients and simmer for 5 minutes. Remove the mixture from the heat and place in a separate bowl.
5) Bring a medium-size pan of water to the boil and poach the dumplings for about 3 minutes or until they float to the top. Remove the dumplings, drain and serve with the sauce.
National Dim Sum Week, 30th June-6th July 2018, click here for more information.