Pak Choi & Kale Dumplings

Ingredients

• 20-35 ready-made round dumpling pastries

The filling

• 2 medium or 1 large pak choi
• 5–6 large kale leaves
• 1 clove of garlic
• ½ a thumb-size piece of ginger
• 1 spring onion
• 5 sprigs of fresh coriander
• 100g (3½oz) minced pork

The marinade

• ½ teaspoon salt
• ½ teaspoon sugar
• ½ Tablespoon pure sesame oil

Dipping sauce

• ½ teaspoon chiu chow chilli oil
• 1 tablespoon oyster sauce
• ½ tablespoon light soy sauce
• 100ml (3½f oz/⅓ cup) chicken stock

Dumpling Preparation

• Finely chop pak choi, kale, garlic, ginger, spring onion, and coriander.
• Place in a large bowl, add minced pork and marinade ingredients, then mix well.
• Lay a dumpling pastry flat, add 1 tsp of filling in the center.
• Dab water around the edges, fold into a half-moon, and seal.
• Lift the two side edges upwards to form ‘cat ears.’
• Overlap and pinch the top corners together with water.
• Repeat for remaining pastries and filling.

Cooking Method

• Boil salted water in a large pot or wok.
• Add dumplings and cook for 3–4 minutes until they float.
• Remove with a slotted spoon and serve.

Dipping Sauce

• Mix chiu chow chili oil, oyster sauce, soy sauce, and chicken stock in a pan.
• Heat gently, reduce slightly, then pour into a dipping bowl.
• Serve with fresh dumplings.