RECIPE

One-Pot Pork And Coriander Dumplings & Red Curry Satay Sauce

Name: One-Pot Pork And Coriander Dumplings & Red Curry Satay Sauce
Cook time: 1 h
Yield: 12 to 15 dumplings

Recipe Created For

Everyday Pan

Main Course

Pork

Cook Time

Plus de 1 heure

Serving Size

12 to 15 dumplings

Cook Mode

INGREDIENTS

Vegetable oil, for cooking

For the dumplings

½ lb ground pork
1 small green onion, thinly sliced
2 tbsp fresh coriander, chopped
½ tsp fresh ginger, chopped
1 clove garlic, minced
Salt and pepper to taste
15 sheets of dumpling dough (round dumpling wrappers)

For the sauce

1 can (400 ml) coconut milk
¼ cup water
3 tbsp peanut butter
3 tbsp red curry paste
2 tbsp soy sauce
2 tbsp maple syrup
1 tsp fish sauce
1 tsp apple cider vinegar or lime juice
2 cups baby spinach, coarsely chopped

For the garnish

¼ cup green onions, thinly sliced
¼ cup cilantro, chopped
2 tbsp salted peanuts, chopped
1 to 2 tbsp chili crisp oil

Note: Store-bought dumplings can be used if you wish.

INGREDIENTS

Vegetable oil, for cooking

For the dumplings

½ lb ground pork
1 small green onion, thinly sliced
2 tbsp fresh coriander, chopped
½ tsp fresh ginger, chopped
1 clove garlic, minced
Salt and pepper to taste
15 sheets of dumpling dough (round dumpling wrappers)

For the sauce

1 can (400 ml) coconut milk
¼ cup water
3 tbsp peanut butter
3 tbsp red curry paste
2 tbsp soy sauce
2 tbsp maple syrup
1 tsp fish sauce
1 tsp apple cider vinegar or lime juice
2 cups baby spinach, coarsely chopped

For the garnish

¼ cup green onions, thinly sliced
¼ cup cilantro, chopped
2 tbsp salted peanuts, chopped
1 to 2 tbsp chili crisp oil

Note: Store-bought dumplings can be used if you wish.

INSTRUCTIONS

In a large bowl, combine the ground pork with the green onion, coriander, ginger and garlic. Season generously.

Place a small amount of filling in the centre of each dumpling wrapper, then brush the edge of the pastry with a little water. Fold the dough over to seal the dumplings. Repeat until all the filling is used.

Preheat the oven to 200°C / 400°F and place the rack in the centre.

In a bowl, whisk together the coconut milk, water, peanut butter, curry paste, soy sauce, maple syrup, fish sauce and cider vinegar. Set aside.

In an Everyday Pan, heat a drizzle of oil over medium heat. Place the dumplings in the pan and cook for 2 to 3 minutes, until golden brown. Add the spinach and sauce, bring to a boil, then remove from the heat.

Cover with a 28-cm glass lid and bake for 20 to 25 minutes, or until the dumplings are cooked. Remove the lid and continue cooking for 5 minutes, until golden and crisp and the sauce has thickened slightly.

Sprinkle with cilantro, green onion and peanuts, then drizzle with chili crisp oil to serve.