Ahead of her visit to Theatre Royal Bury St Edmunds for the forthcoming fundraiser – Live Food Theatre, Thu 27 Jun, local celebrity chef Lilian Hiw stopped by to share one of her recipes that you can try for yourself at home.

Pork and Cabbage Jiaozi

Prep time: 40 to 60 minutes

Cook time: 20 to 30 minutes

Yield: 30 to 35 (depending on brand)

Ingredients

200gm              Cabbage, finely diced
500gm              Minced Pork, 20% fat
½                      Salt
½ tsp                Pepper
1 tsp                 Sugar
2 tsp                 Corn flour
2 tsp                 Toasted sesame oil
2 tsp                 Light soya sauce
1tsp                  Chinese rice wine (see note1)
1 tsp                 Minced ginger
10 gm               Fresh coriander, finely chopped
1 med               Egg, beaten
1 packet           Gyoza wrappers, defrosted
100 ml              Vegetable oil for pan frying

To serve: Fine strips of ginger mixed with Chinkiang Chinese vinegar, (see note 2) and or chilli oil.

Method

  1. Make the filling: Combine all the ingredients, except the gyoza wrappers, in a bowl and mix thoroughly with your hands. (wear food grade disposable gloves if you prefer).
  2. Making the dumpling: put a gyoza wrapper flat in the palm of your hand, add a teaspoon of the mixture in the centre of each wrapper, moisten the edge with beaten egg using your finger. Fold the dumpling in half into a crescent shape but do not press the wrapper together, make four or six pleats along the length of the dumpling. Repeat until all the filling and wrappers are used up.
  3. Cook the dumplings:
  • Steamed Dumplings: Line a steamer basket with oiled parchment paper, steam for 6 to 8 minutes, or 8 to 10 minutes if cooking from frozen.
  • Boiled Dumplings: Bring a large pot of water to a boil, add the dumplings stirring gently while boiling so that the dumplings don’t stick together. Add two cups of cold water to the boiling water and bring to the boil again. Check one dumpling to ensure it is thoroughly cooked; boil another few minutes if necessary.
  • Pan-seared Dumplings: Heat up some oil in a frying pan on medium heat, arrange the dumplings as close as possible to fill the pan without the dumplings touching. Cook till the bottoms are lightly golden; add 3 tablespoon of cold water to come up to about ½ cm of the dumplings, cover with a lid, reduce the heat to low and let the dumplings steam for 3 to 4 minutes, or 6 to 8 minutes if cooking dumplings from frozen. Remove the lid, continue frying till the bottom of the dumpling crisp up again.

Notes:

  1. Use dry sherry instead of Chinese rice wine.
  2. Replace Chinese vinegar with Balsamic vinegar.
  3. These dumplings freeze very well.
  • To prep ahead for a party, make the dumplings (to pt 3).
  • Place the dumplings well spaced apart on a tray into the freezer, when frozen stack in a sealed plastic container.
  • These would keep for a couple of months in the freezer
  • When ready, cook from frozen as from pt 4 above. Check that the dumplings are thoroughly cooked and piping hot before serving.

Join Lilian Hiw and Masterchef’s Saira Hamilton for a live cooking show at Theatre Royal, Thu 27 Jun. Together the pair will demonstrate some of their favourite dishes – learn how to make Vietnamese Prawn Summer Rolls, Hoisin Peanut Sauce, Qurma Murgha and Lachi Paratha – in a lively interactive show where there will be the opportunity to ask questions and maybe even have a go yourself!

Book tickets for the show here.

To find out more about Lilian and her work, visit www.lilianskitchen.co.uk.