Informations supplémentaires
45 min.
|
667 kcal
|
intermediate
|
|
Printable version
1. Setup
Chop the garlic, ginger, cilantro, the fresh chili pepper and the green onions. Cut the ends of the bok choy. Bring the dumpling wrappers to room temperature.
2. Make the pork mixture
In a bowl, mix the pork with the garlic, the ginger, half of the cilantro, the fresh chili, to taste (spicy!) and half of the soy sauce. It's possible to leave out the pepper in a small part of the meat.
3. Form the dumplings
Prepare a small bowl of water to assemble the dumplings. Place about 1 tsp. of the pork mixture in the middle of the dumpling wrapper. Brush half of the edges of the wrapper with water. Close the wrapper to make a half moon. Bring the corners together and stick them together with a little water. Make sure you press down on the dough to seal the dumplings.
4. Cook the dumplings
Bring a pot of water to a boil. Cook the dumplings 3-4 minutes. Remove with a slotted spoon. Add the bok choy and cook 2-3 minutes. Drain.
5. Make the sauce
Put the chili flakes in a small bowl. In a pan, heat 3 2P | 5 3P tbsp. of oil until the oil is hot. Once hot, drizzle the oil over the chili flakes. Add in the sesame oil.
6. Plate your dish
Serve the dumplings with the rest of the soy sauce, the spicy oil and the bok choy. Garnish with the rest of the cilantro and the green onions. Bon appétit!
280gGround Pork
30unitDumpling dough
1unitGinger
1unitGarlic Clove(s)
1unitFresh Chili Pepper
1unitCilantro
30mlSoy Sauce
15mlSesame Oil
160gBok Choy Shanghai
2gChili Flakes
1unitGreen Onion(s)
What you need
Pot, bowls, slotted spoon, pan
667 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
34g
11%
fat
43g
66%
cholesterol
96mg
32%
fiber
2g
8%
protein
34g
saturated
10g
50%
sodium
1480mg
62%
sugar
2g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg