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April 9, 2018 | by  | in Food |
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Pork Dumplings

I’m not sure about anyone else, but my number one after school snack was a mince pie. It fired off a filling hit of carbs and protein that refuelled the brain drain of a day spent studying. Recently however, dumplings have replaced mince pies as my preferred afternoon tea. They take half the time to fry or boil up,you can mix and match different flavors to keep it interesting, and they still cover those good carb/protein bases that any good snack should. Hopefully these will pick you up from the afternoon slump, and give you the energy to prep a healthy, cheap dinner.

Dumpling wrappers $4.80 (pack of 60)

500g of pork mince $4.00

Garlic/ginger/chives $1-3

Most supermarkets should stock dumpling wrappers, they’ll be in the chest freezers usually. I would suggest going to Yan’s supermarket on Hopper st in Wellington CBD (just above Cuba st). This place does bomb deals on bulk asian food and they sell some good quality wrappers. Right next door is Preston’s butchery (which also does bomb deals on meat) and that’s where you can pick up the pork mince. Of course you can find these ingredients pretty much everywhere, but we’ve found this combination to be the cheapest.

When you’ve hustled the food home, it’s time to figure out what flavors you wanna mix. If $8.80 has already broken the bank and you don’t have anything at home to add, it’s no stress; pork is a delicious meat on its own. If you wanna expand the flavors a bit, garlic is always a good start. Ginger and chives go well together too (everything is better fresh), but they need to be finely chopped and mixed thoroughly. Mix the pork mince with your chosen aromatics, and make sure everything is well distributed. Now it’s time to set up your dumpling making station. You want a bowl of the pork mixture, a plate to make the dumplings on, a cup of water, and a container to put them in.

For each wrapper you want to ration just less than one teaspoon of pork — too much and it will burst while cooking. Place the wrapper flat on the plate, and put the pork in a blob at the centre. Dip a finger into the water and run it around the edge of the wrapper, this helps the dumpling stick together nicely. Then take one edge and fold it over the pork so it just touches the other edge. Push down to seal the edges together, and work around the semi circle sealing the wrapper. It is very important that there is no air in the dumpling, it should be sealed tightly against the pork centre.

To cook these, boil them for 3-4 mins from fresh or 6 mins from frozen, until the dumplings are slightly translucent and the pork seems cooked through. Alternatively, you can fry them at a low heat for 6-7 mins to get a nice crunchy crust. If you’re fancy and you’ve got a cool bamboo steamer, that should work well too.

Unless you’re doing a solid and catering your drunk friends at a party, you probably won’t eat all 60 in one sitting. These are really great to store frozen, and it only takes an extra minute or so to boil it like that. Wrappers tend to stick together in the freezer, so make sure they are stored without touching each other (baking paper to separate them is a good idea).

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