Cod, Kale & Pinenut Fun Gor in Chilli Broth
A creation for AIA these succulent dumplings served in a spicy broth are a delicious showstopper!
Ingredients
Filling
- 2 cloves garlic
- ½ thumb size piece of ginger
- 2 spring onions
- 4-5 sprigs coriander
- 50g spinach
- 50g kale
- 100g cod fillet
The Marinade
- 1g salt
- 1 tbsp Lee Kum Kee oyster sauce
- 1 tsp sesame oil
Pastry
- 100g wheat starch
- 100g tapioca starch
- 20g cornflour
- 220ml boiling hot water
- 10g vegetable oil
Chilli Sauce
- 5g chiu chow chilli oil
- 1 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 2 tbsp tomato puree
- 200ml chicken stock
3 courgettes (sliced into thin slices to serve the dumplings)
Method
Preparation
Finely chop all the “Filling” ingredients and mix with ‘The Marinade’.
To make the chilli sauce, mix all the sauces and chicken stock together and bring to boil in wok. Reduce by ½ until it reaches a smooth dripping consistency.
Slice the courgette into 2mm thick slices for the dumplings to sit on top.
Making the dough
In a separate mixing bowl, measure out the wheat starch, tapioca starch and cornflour and bring a kettle of water to boil. Once the water has boiled, immediately pour in 220ml boiling water into the flour and mix well with a wooden spoon (It’s best to place the mixing bowl of flour directly on a set of weighing scales to measure out the boiling hot water).
Add 10g vegetable oil to the hot dough and start to knead the dough vigorously with the palms of your hands until smooth. Once smooth, cover with cling film or place in a zip lock food bag.
3.Once the sauce, the filling and dough are ready, start to roll your dough into small circles of pastry and fold into your desired shape. The easiest way to fold the dumpling is to squeeze together into a half moon shape.
Cooking
Place the dumplings on top of a lightly oiled slice of courgette and into a steam basket.
Steam for 4-5 minutes until the pastry is clear. Serve with the chilli sauce on the base of the plate and the slice of courgette and dumplings on top.
Filling
- 2 cloves garlic
- ½ thumb size piece of ginger
- 2 spring onions
- 4-5 sprigs coriander
- 50g spinach
- 50g kale
- 100g cod fillet
The Marinade
- 1g salt
- 1 tbsp Lee Kum Kee oyster sauce
- 1 tsp sesame oil
Pastry
- 100g wheat starch
- 100g tapioca starch
- 20g cornflour
- 220ml boiling hot water
- 10g vegetable oil
Chilli Sauce
- 5g chiu chow chilli oil
- 1 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 2 tbsp tomato puree
- 200ml chicken stock
3 courgettes (sliced into thin slices to serve the dumplings)
Preparation
Finely chop all the “Filling” ingredients and mix with ‘The Marinade’.
To make the chilli sauce, mix all the sauces and chicken stock together and bring to boil in wok. Reduce by ½ until it reaches a smooth dripping consistency.
Slice the courgette into 2mm thick slices for the dumplings to sit on top.
Making the dough
In a separate mixing bowl, measure out the wheat starch, tapioca starch and cornflour and bring a kettle of water to boil. Once the water has boiled, immediately pour in 220ml boiling water into the flour and mix well with a wooden spoon (It’s best to place the mixing bowl of flour directly on a set of weighing scales to measure out the boiling hot water).
Add 10g vegetable oil to the hot dough and start to knead the dough vigorously with the palms of your hands until smooth. Once smooth, cover with cling film or place in a zip lock food bag.
3.Once the sauce, the filling and dough are ready, start to roll your dough into small circles of pastry and fold into your desired shape. The easiest way to fold the dumpling is to squeeze together into a half moon shape.
Cooking
Place the dumplings on top of a lightly oiled slice of courgette and into a steam basket.
Steam for 4-5 minutes until the pastry is clear. Serve with the chilli sauce on the base of the plate and the slice of courgette and dumplings on top.