Double-sided crispy chive roll

Double-sided crispy chive roll

By
From
Hong Kong Diner
Serves
4-5
Photographer
Kris Kirkham

Wrapping these OVERSIZED STREET-STYLE ROLLS is very simple, much like wrapping up a present. SHANGHAI DUMPLING PASTRIES can be found in most Chinese supermarkets, either fresh or frozen. They are slightly larger than wonton pastries, which is why they make a GREAT PROPER-SIZED SNACK.

Ingredients

Quantity Ingredient
30 shanghai dumpling pastries
3 tablespoons vegetable oil

The filling

Quantity Ingredient
1 garlic clove
1/2 a thumb-size piece of ginger, peeled
2 spring onions
300g chinese chives
100g green cabbage
100g minced pork

The marinade

Quantity Ingredient
1/2 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon pure sesame oil
1/2 teaspoon sugar

To serve

Quantity Ingredient
10 bamboo skewers
2:1 ratio of light soy sauce and chinese rice vinegar, for dipping

Method

  1. Mix the marinade ingredients together in a small bowl. Finely chop the garlic, ginger, spring onions (scallions), Chinese chives and cabbage and place in a mixing bowl. Add the minced pork, then massage the marinade well into the mixture.
  2. Take a dumpling pastry and place it straight in front of you. Place roughly 1 1/2 teaspoons of the marinated pork mix in the centre of the pastry. Fold in half, bringing the bottom half of the pastry over the top of the filling to meet the top edge of the pastry. Dab a little water over the top of the pastry and roll the filling portion over, to stick much like a sausage roll. Next, dab some water on the pastry ‘wings’ on both sides of the filling. Firmly fold one wing to the centre, then fold the second wing over the top of the first to overlap, sticking it down securely.
  3. Repeat until either all the pastries or all the filling have been used up.
  4. Heat the vegetable oil to a medium-high heat in a large frying pan. Place the pastries in the oil and flip them over straight away; this ensures that you do not need to add much more oil and prevents the pastries from getting too greasy. Pour 3 tablespoons of water over the top of them and quickly cover with a lid, repeating this process once every minute for roughly 3–4 minutes, or until the bases are golden brown. This will steam and fry your dumplings simultaneously.
  5. Flip them once more and fry the other side in exactly the same way, intermittently adding a little water, then covering with a lid to steam them through. When both sides are golden brown, remove the lid and fry for 1 minute further on each side, to allow the pastries to crisp up once again.
  6. Serve on skewers, with a mixture of soy sauce and vinegar on the side, for dipping.
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