I’ve just got back from a long weekend away so this post is very very late. Everyone will have forgotten all about this episode by the time I get around to posting. Masterchef has already finished and I still have one more post to do too. Well, this dish is inspired by Jackie, the vegetarian with a love of Asian street food. So why have they got meat in? Well, for one of her last dishes she made three dumplings – 2 vegetarian ones and one pork one. The judges liked the vegetarian ones better. So again, why the pork? Well, I have to be completely honest here. I just couldn’t remember what stuffing had been used for the other dumplings. Not a great reason I know, but I also felt like using pork. Again, my logic may not quite make sense but I am not a huge fan of dumplings. I think it’s the soft texture and lack of crispiness. Even so, I would happily make these again. They were full of flavour and the rice pancakes made them lighter than a doughy dumpling would have been.
Next weekend I will be posting my last Inspired by Masterchef recipe for this series, but I am planning to do the same for future series’.
10 rice paper pancakes
1 clove of garlic, crushed
1 knob of ginger, finely diced
1 chilli pepper, finely diced
1/2 tsp coriander
1 tsp mixed peppercorns, crushed
1 tbsp chopped fresh mint
1 tsp soy sauce
1 tbsp plain flour
2 tbsp soy sauce
1 tbsp sesame oil
1/2 spring onion, finely diced
1 Chilli pepper, finely sliced
How to make Steamed Pork Dumplings
1.Mix all the ingredients for the dumplings. When the mixture is well combined, form it into meatballs.
- Fill a bowl with warm water. Put in one of the rice paper pancakes. When it is soft and pliable take it out. Use a teatowel to absorb excess water. Put a meatball in the middle and wrap the pancake around it.
Put all the dumplings in a steamer and steam for about 15 minutes.
While the dumplings are steaming prepare the dipping sauce. Mix all the ingredients together. Taste and then adjust and seasonings if necessary.