By The Weekly
August 7, 2018
“I was taught how to make basic ngoh hiang by a close friend and we decided to put it into a dumpling because who doesn’t love pork dumplings! They are easy to make and can be done in advance, and then we’d sear them hard in a cast iron pan because #noburnnotaste," says Chef Sam Chablani.
Beauty In The Pot Sauce
1Combine all the filling ingredients in a mixing bowl and work it with your hands till well mixed.
2Place in chiller for half an hour to let the meat marinate.
3Spoon about 1 tbsp of filling in the middle of the wrapper, wet the edge with a little water and pinch and crimp together, forming small pleats to seal. Repeat with remaining filling and wrappers.
4Place the dumplings in an airtight box and freeze till needed. This helps set it.
5BEAUTY IN THE POT SAUCE In a bowl, add garlic, shallots, chillies, fish sauce and lime juice. Set aside 5 mins to let it pickle. Add in sesame oil and Chinese celery leaves just before serving.
6To prepare dumplings, heat up a cast iron pan.
7Add 30 ml oil and heat up till it’s about to smoke.
8Add dumplings fl at side down, fry till browned with crisp, charred bits for added flavour, about 3 to 4 mins.
9Add 70 ml water to create steam and cover the pan with a lid to fully cook the dumplings, about 5 mins. Repeat for remaining dumplings.
10Serve with Beauty In The Pot Sauce.