Green Tea Pairing
While we've always enjoyed eating Asian food, it's not something we often make for ourselves at home. A passionate interest in great taste, however, has led us to start experimenting more with tea and food pairings - to explore the world beyond tea in greater detail.
These pork and chive Chinese dumplings* were surprisingly easy to make, and too easy to eat quickly as a light lunch or bite to share.
We had more than enough for two people with this recipe, and they only takes around half an hour to make.
INGREDIENTS
Wrapper:
260g plain flour
120ml water
Filling:
15g chopped chives
225g ground pork
Pinch of salt
1 1/2 teaspoons Chinese Shaoxing wine or rice wine
3 dashes white pepper powder
1/4 teaspoon sesame oil
METHOD
Mix the flour with water and knead it for about 15 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet towel and set aside.
Prepare the chives by chopping off the root or white part of the chives. Use only the green part. Mix the chives with the ground pork and add all the ingredients in Filling. Stir to combine well.
To prepare the wrapper, cut the dough into 1/4 inch length and use a rolling pin to flatten it until it becomes a round shape about 3 inches in diameter. Put a small spoonful of filling into the center of the skin and seal it up tightly with your fingers. (No pleating is needed for this recipe). Repeat the same until you use up all the ingredients.
Bring a pot of water to boil. Drop the dumplings into the boiling water and cover the pot. As soon as the dumplings start to float (meaning they are cooked), dish them out using a strainer onto a serving platter. Serve hot with black vinegar.
*Adapted from Rasa Malaysia
Your Green Tea Pairing
Pairing very well with Asian food - especially white meats and pastry - our Head of Tea, Tom Price, recommends the grassy, spring-fresh and reviving qualities of our Jade Sword green tea.
To make the perfect cup, measure 4g to 250ml water at a temperature of 80-degrees, infuse for 3-minutes and enjoy.
To find out more about the history and sourcing of Jade Sword, visit our Spotlight On Jade Sword.
