Spicy & Fragrant Pork Meatballs and Pork & Coriander Dumplings

Asian Inspired Supper

Try this Asian-inspired supper using our rare breed Minced Pork and Honey.

Fragrant and spicy, these delicious meatballs are easy to make with our mince pork, whilst the dumplings are great with either the dipping sauce or a sweet chilli sauce. Just don't forget the chopsticks!


Serves: 4 people
Ready in : approx 1 - 1.5 hrs

Ingredients for the Meatballs

For the Meatballs
450g Minced Pork
4 Spring Onions
1 Garlic Clove, crushed
1 Small Red Chilli
1 Lemongrass Stalk
15g Fresh Coriander
2 tbsp Honey
3 tbsp Fish Sauce
1 Egg Yolk
Salt and white pepper
Oil for frying

For the Dipping Sauce
3 Spring Onions, finely sliced
4 tbsp Lime Juice
2 tbsp Honey
3 tbsp Light Soy Sauce
2 tbsp Toasted Sesame Oil, plus extra to drizzle Fresh Coriander, small handful chopped
½ Small red chilli, finely chopped

 

Method - How to cook the Meatballs

  1. Place the spring onions, garlic, chilli, lemongrass and coriander into a food processor. Whizz until finely chopped up.
  2. Add in the pork mince, honey, fish sauce, egg yolk and season with salt & white pepper. Pulse everything together until well mixed.
  3. Shape into 20 balls and place on a tray lined with greaseproof paper. Chill for 30 mins.
  4. Mix all the ingredients for the sauce together, then set aside.
  5. Lightly cover the base of a large frying pan with oil, fry the meatballs on a medium/high heat for 3-4 mins each side, until cooked through and piping hot.
  6. Cover and pop into a low oven to keep warm, till ready to serve

 

Ingredients for the Dumplings

For the Dough
150g Plain Flour
¼ tsp Salt
100g Water, just boiled
Flour for dusting

For the FIlling
300g Minced Pork
1 Egg Yolk
1 tsp Salt
1 tbsp Honey
1 tbsp Dark Soy Sauce
1 tbsp Light Soy Sauce
2 tbsp Toasted Sesame Oil
1 tbsp Fish Sauce
50g Chinese Cabbage, finely shredded
10g Fresh Coriander, chopped
1 Garlic Clove, crushed
2 tsp Ginger Puree
2 Spring Onions, finely sliced

Oil, for frying
150ml Cold Water

 

Method - How to cook the Dumplings

  1. First, make the dough. Sift the flour and salt into a bowl, add in the boiling water mix until the dough comes together. Knead the dough smooth, cover then leave it to rest for 30 minutes. Alternatively you can buy dumpling wrappers from good Asian supermarkets.
  2. To make the filling, combine all the ingredients together in a food processor and pulse for until it’s all combined, remove, cover and place in the fridge until needed.
  3. Knead the dough again for around a minute then divide the dough into 10 equal pieces. Lightly dust the dough pieces with flour. Using a small rolling pin dusted in flour, roll each piece of dough into a 1mm thin disc, around 9cm in diameter. Cut each piece of the dough using an 8cm pastry cutter. Squeeze the trimmings together and re-roll to make a further 10.
  4. Place a good teaspoon of filling into the centre of each wrapper. Fold over to make a half moon shape. Hold the wrapper in one hand and using your finger tip wet the edges of the dough with a little water, use the other hand to create pleats along the edge furthest away from you, pinching the two edges together after each pleat as you go, you’re trying to create a crescent shape. Avoid getting any filling around the edges as you pleat, this will ensure a good seal. Place on tray. Dip the base of the dumplings in flour and to stop them sticking to the surface.
  5. To cook the dumplings, lightly cover the base of a large frying pan in oil and place over a medium heat. Fry the dumplings flat side down and spaced apart for 2-3 minutes until the bottoms are golden brown. (you may need to do these in batches). Add the cold water and immediately cover with a lid. Let the steam cook the dumplings for 4-5 minutes. Remove the lid and let the dumplings to cook until they lift off from the bottom of the pan Drizzle in sesame oil and keep warm until ready to serve.
  6. Serve the dumplings and meatballs on a plate with the dipping sauce in the centre. Drizzle a little of the sauce on top and garnish with a sliced spring onion and chilli. Add an extra bowl of sweet chilli sauce and don’t forget the chop sticks!
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