‘Fat cat’ folded dumplings with a chilli and soy dipping sauce, from Jeremy Pang’s new book
25–30 ready-made round dumpling pastries, or thinly rolled circles of shui gao dough
For the filling:
2 medium or 1 large pak choi
5-6 large kale leaves
1 garlic clove
½ thumb-size piece of ginger
1 spring onion
5 sprigs of fresh coriander
100g minced pork or extra firm, fresh tofu for vegetarians
For the marinade:
½ tsp salt
½ tsp sugar
½ tbsp sesame oil
For the dipping sauce:
½ tsp Chiu Chow chilli oil
1 tbsp oyster sauce
½ tbsp light soy sauce
100ml chicken stock
Finely chop the pak choi, kale, garlic, ginger, spring onion and coriander and place in a large mixing bowl, then add the minced pork and the marinade ingredients and mix well.
To make a dumpling, place 1 dumpling pastry flat on a clean surface. Place roughly 1 tsp the marinated mix in the centre of the pastry. Dab a little water all around the edge of the pastry, then fold the top of over the filling until it meets the bottom edge and press down, closing the edges of the pastry to make a half-moon shape.
Now, holding the side edges of the pastry, with the half-moon still pointing downwards, pull the two edges (cat ears) upwards to meet in the middle, creating a ‘fat cat’ shape.
Lastly, overlap the two top corners of the fat cat shaped pastry together and stick together with another dab of water, pinching together tightly. Do the same with the rest of the pastries and filling, chill until you are ready to cook.
Fill a large pot or wok with water, add a pinch of salt and bring to the boil. Gently add your dumplings and boil for 3-4 mins, or until they begin to float to the surface.
Meanwhile, combine the dipping sauce ingredients in a small pan, mixing well. Gently heat, reducing the sauce slightly, then pour into a dipping bowl. Remove the dumplings using a spider or slotted spoon and serve with the sauce.
Recipe: Jeremy Pang
Image: Kris Kirkham