
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
Making the dough
Cooking
How To Make Fun Gor
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.
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
Making the dough
Cooking
How To Make Fun Gor
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.