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Pork Dumplings with Cabbage

A mouth-watering dish from Brian Turner, using some of Yorkshire’s best ingredients.

Serves: 4 | Difficulty: Moderate

0 Ratings

Recipe by Brian Turner

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Method

  1. Blitz shallot, spring onion, garlic, ginger, chilli, mushroom in liquidiser.
  2. Pour into a bowl with pork, add Worcestershire sauce and lemon zest.
  3. Mix well and check seasoning.
  4. Test, cook a little and re-season if necessary.
  5. Heat oil in a stir-fry pan.
  6. Roll mixture into 28 even sized balls.
  7. Seal in pan and fry quickly, colouring all sides.
  8. Cook for 2-3 minutes, take out and keep warm.
  9. Add chilli and garlic to pan and quickly fry.
  10. Add cabbage and cook for 2 minutes.
  11. Add pork balls and cook for 30 seconds.
  12. Add corn flour mixture – well stirred.
  13. Bring up to the boil and cook for 2 minutes.
  14. Serve piping hot.

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Ingredients

Pork Dumplings

  • 1 chopped shallot
  • 4 spring onions, chopped
  • 2 cloves garlic, crushed
  • ½ teaspoon chopped root ginger
  • 1 red chilli, deseeded and chopped
  • 6 button mushrooms, chopped
  • 12oz minced pork
  • 2 tablespoons Worcestershire sauce
  • Zest of 1 lemon, finely grated
  • 2 tablespoons vegetable oil
  • Salt and pepper

Cabbage

  • 1 clove garlic, crushed
  • 1 red chilli, deseeded and diced

  • ½ small green cabbage, shredded
  • 3 tablespoons soy sauce
  • ½ glass of dry white wine
  • ¼ pint chicken stock
  • 1 dessert spoon corn flour

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