Dumpling with Chili Garlic Dip

These dumplings are a treat and the dipping sauce although seems hot but actually is toned down by the oil and soy. 

Ingredients

Dumpling Stuffing:

200 gms pork mince

4 cloves of garlic crushed

2 red Thai chillies chopped fine

2 tsp fish sauce

1 tsp soy sauce

Dumpling Dough:

2 cups plain flour

pinch of salt 

Warm Green tea 

Dipping sauce:

5 cloves of garlic crushed

3 red Thai chillies chopped fine

1 tsp soy sauce

1 tsp vinegar sauce

1 cup peanut oil

Preparation time: 35 mins

Cooking time: 45 mins

To make stuffing combine the pork/chicken mince, garlic, chillies, fish sauce and soy sauce and set aside. Combine the flour and salt and use warm green tea to make the dough. Rest the dough for 15 mins. Meanwhile preheat the oven. Heat the peanut oil in a saucepan and add the garlic and chillies to the oil. Cook the garlic and chili until soft on medium heat. Turn the heat off and add the soy sauce and vinegar to the mixture. Cook the dipping sauce in the oven for 15 mins. 

Roll the dough in small round pieces and stuff the rolled dough with mince mix. Crimp the dough on the edges to make the dumpling. I tried using the gyoza fold in making these dumplings. This was a first for me and I found this video particularly helpful in learning the fold.

Heat the skillet on high heat and add some oil. Let the oil heat for a minute and then turn the heat down to medium. Place the dumplings in the skillet and give it about 1-2 mins to crisp at the bottom. Then add some water to the skillet around the dumplings and cover for 3-5 minutes. Serve with remaining green tea and dipping sauce.

Alternatively, you can even boil water in pot and slide the dumplings in. Cook the dumplings in boiling water on medium heat for 10 mins. Serve with remaining green tea and dipping sauce.