East meets West Irish Pork stew with Chinese spices with pork and cabbage dumplings and chopped spring onions
To mark Dublin Chinese New Year Festival 2019 Kwanghi Chan in association with the Bord Bia Quality Mark have created a new recipe for stew to try at home, East meets West Irish Pork stew with Chinese spices with pork and cabbage dumplings and chopped spring onions.
Create your own special dish to celebrate Chinese New Year at home. Created by chef Kwanghi Chan who is originally from China and now living and working in Ireland, in association with the Bord Bia quality mark, this pork stew which you can make at home means even if you can’t make it to a festival event you can still take part in the celebrations.
Serves 6-8 as a family pot dish meal. Prep Time: 10 mins. Cook Time: 35 mins.
- 400 g Irish Bord Bia Quality Assured pork shoulders, cubed
- 2 rooster potatoes peeled and cubed
- 1 large carrot cut into 1 inch rounds
- 3 cloves garlic smashed
- 4 slices ginger
- 1 tbsp cooking oil
- 1 tbsp sesame oil
- 2 tsp light soy sauce
- 1 Star anise
- 1 tsp sesame oil
- 1 tsp corn flour
- White pepper to taste
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 small piece of rock cane sugar or 1-2 tsp brown sugar
- 500ml water (add more if it gets a bit dry during cooking)
- Potato starch or corn flour and water slurry for thickening
For the Dumplings
- 500g green leafy vegetable (baby bok choy, Chinese cabbage, or Chinese chives)
- 230g minced pork (or minced chicken or beef, as long as they aren’t too lean)
- 160ml shaoxing wine
- 120ml oil
- 3 tbsp. sesame oil
- 1 tbsp. salt
- 3 tbsp. soy sauce
- ¼ tsp white pepper
- 160ml water, plus more for sticking the wrappers together
- 1 packet of dumpling wrappers
Let’s get cooking: let’s start with the stew.
- Heat your pan on medium high heat, add oils.
- Saute ginger, garlic star anise until fragrant.
- Add pork cubes and cook for 2 minutes.
- Then add potatoes and carrot.
- Saute together for a minute.
- Add light soy sauce, dark soy sauce, rock sugar and toss to coat.
- Pour in water and bring to boil.
- Lower heat to low, cover, and allow to simmer for 25 minutes or until potatoes are soft and pork tender.
- Thicken gravy with cornstarch slurry.
And for the dumplings
- While the stew is cooking! Wash your vegetables thoroughly and blanch them in a pot of boiling water. Transfer them to an ice bath to cool. Ring out all the water from the vegetables and chop very finely.
- In a large bowl, stir together the vegetable, pork, wine, oil, sesame oil, salt, soy sauce, white pepper, and 160ml water. Mix for 6-8 minutes, until very well-combined.
- To wrap the dumplings, dampen the edges of each circle with some water. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Then make two folds on each side, until the dumpling looks like a fan. Make sure it’s completely sealed. Repeat until all the filling is gone, placing the dumplings on a baking sheet lined with parchment. Make sure the dumplings aren’t sticking together.
- To cook the dumplings, simple bring a large pot of water to a boil, drop the dumplings in, and cook until they float to the top and the skins are cooked through, but still slightly al dente at this stage you can drop in to the stew this is a perfect way to let them soak up all the flavour from the stock, sprinkle with a handful of chopped spring onions to garnish. A perfect east meets west dish!
Venue At homeDate 1 - 17 February 2019TimeFee