Potsticker Pork Dumplings

Potsticker Pork Dumplings

Potsticker pork dumplings are moreish mouthfuls, filled with spices, chilli and juicy pork that make a great dish to share. Whether they’re steamed, fried in butter or served up with in a warm broth, these will satisfy the hungriest of bellies!

 

I lived in Melbourne for a couple of years, a city with a rich culture of Asian food. In the heart of Melbourne’s China Town, they have multi-story restaurants serving up tables covered in plates, stacked high with dumplings with all kinds of fillings. It’s a tradition in Melbourne to have a mid-week beer & dumpling night with friends and now that I’m back home in Northern Ireland I love making these dumplings at home and share them with friends over a couple of beers.

To get a really juicy dumpling, it’s important to use good quality minced pork otherwise it will be too dry and our own pork from Northern Ireland is of the highest quality. Check with your butcher or on the label at a supermarket that the origin of the pork is Northern Irish Assured Origin Pork. I get all of my pork from Owen McMahon’s Butcher Shop on the Antrim Road; he supplies the pork that I use in my black pudding and he’s supplying 100% NI assured origin pork. I know Corries Butchers also only supply 100% NI assured origin pork and they have outlets across the greater Belfast area. It’s safe to say McMahon’s and Corries guarantee high quality meat, supplying only Northern Irish pork, and importantly they also guarantee a local supply chain which keeps local farms in business and keeps our local economy rolling and that’s important to me too!

The cut of pork is also important for a juicy dumpling; I don’t use lean pork mince, it’s not juicy enough! Owen’s butchers minced up a pork shoulder for me and that has a nice blend of meat & fat for a mouth-watering dumpling!

I’ve included a recipe for the dumpling dough below; but if you’re stuck for time you can also find packs of pre-rolled dumpling casings in Asian supermarkets in the freezer section. Be creative with your potsticker fillings, the recipe I’m sharing below suits me because I don’t like my food to pack too much heat and if I’m picking a beer to wash them down with, I’d drink Barney’s Brew from Hilden which is a Belfast Bap Wheat Beer with a hint of coriander & black pepper. Enjoy!! And as always, these recipes taste best when eaten with good company!

Potsticker Pork Dumplings

Ingredients

Serves#: 6

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Ingredients

For The Dough:

170g Plain Flour

140mL Hot Water

 

For The Filling:

350g Northern Irish Pork, Minced

1 Egg Yolk

1 Tsp Freshly Grated Ginger

1 Birdseye Chilli, Finely Chopped

Freshly Grated Zest of 1 Lemon

2 Scallions, Finely Chopped

1 Handful of Fresh Coriander, Coarsely Chopped

1 Clove Fresh Garlic, Crushed/Pressed

1 Tsp Caster Sugar

1 Pinch Of Salt To Season

 

Method

Preparation time: 50 minutes

Cooking time: 6-12 minutes 

To prepare the dough, gradually add the hot water to the flour while continually mixing until a dough ball forms (you may not need all of the water).

Turn the dough onto a floured surface and knead until smooth (around 8-10 mins) then seal the dough with cling film and refrigerate for 20 minutes.

Roll the dough on a floured surface to 1cm thick then cut circles of the dough using a very small pastry cutter with a 35mm diameter.

Once cut, dust the circles again with flour and roll the dough again to form a very flat pancake around 9cm diameter.

Arrange the dumpling pancakes on a large board ready to fill.

Mix the filling ingredients in a large bowl and pinch off cherry-sized portions of the filling to place off-center on the dough.

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Wet the edges of the dough and fold over the pastry bringing the edges together, pushing any air bubbles out.

Pinch the dough around the edges to seal the dumpling and steam the dumplings over a boiling pot of water for 6 minutes to cook.

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Serve the dumplings on their own with soy sauce, or in a hearty bowl of broth, or fry the dumplings in butter before serving to crisp up the dough! Enjoy!

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com

 

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Deep fried Cavanbert with Passion Preserved Raspberry and Lemon Chilli Jam

Deep fried Cavanbert with Passion Preserved Raspberry and Lemon Chilli Jam

Cavanbert. Oh lovely Cavanbert! This raw milk Camembert-style cheese hails from Belturbet, Co. Cavan where Silke Cropp has been making cheese for over 25 years. Breaded and deep fried, this creamy cheese is perfect with Passion Preserved‘s zesty, tangy raspberry and lemon chilli jam.

No regrets! Go for it!

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Deep fried Cavanbert with Passion Preserved Raspberry and Lemon Chilli Jam

Ingredients

Serves #: 4

Ingredients

1 Wheel of Cavanbert Cheese

3 Cavanagh Free Range Eggs, Beaten

300g Panko Breadcrumbs

300g Plain Flour

Oil for Frying

1 Jar of Passion Preserved Raspberry and Lemon Chilli Jam

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Method

Preparation time: 10 minutes

Cooking time: 3 minutes 

Cut the Cavanbert into chunks. Roll the chunks in the flour until coated, dip into the beaten eggs, then into the breadcrumbs.

Dip the chunks into the beaten eggs again and into the breadcrumbs again and deep fry at 170°C for 2-3 minutes until golden and crispy.

Serve with a dollop of Passion Preserved raspberry, lemon and chilli jam.

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com

Buchannan Farm’s Curry Scotch Egg

Buchannan Farm’s Curry Scotch Egg

 

We met Buchannan’s Turkey farmIMG_6627 at their first farmer’s market at the Inns last year and quickly learnt they’re not just about Turkey’s! They make sweet and crispy bacon, lamb chops, burgers and seasoned pork sausages. Their curry sausages have a lovely mild spiciness and make a gorgeous scotch egg! The recipe calls for Panko breadcrumbs which are crunchier and bigger than your regular breadcrumbs and a double coating around the scotch egg gives a lovely crispy shell to bite through. Enjoy!

Curry Scotch Egg

Ingredients

Serves #: 4

Ingredients

6 Cavanagh Free Range Eggs

600g Buchanan’s Curry Sausages

Handful of Fresh Coriander Leaves, Chopped

300g Panko Breadcrumbs

300g Plain Flour

Oil for Frying

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Method

Preparation time: 10 minutes

Cooking time: 19 minutes 

Boil four of the eggs for 6 minutes. Once cooked, peel the eggs and place them in ice cold water.

Beat the two remaining eggs. Place them in a large bowl next to a large bowl containing the flour and a third large bowl containing the breadcrumbs.

Remove the sausage meat from the sausage casings and mix with the chopped coriander.

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To make the scotch eggs, divide the meat into four even balls. Flatten the meat in the palm of your hand. Roll the cooked egg in flour, cover with the sausage meat and make sure there’s no egg white visible. Roll the meat covered egg in the flour, then in the beaten eggs, then into the breadcrumbs and again into the beaten eggs and a second time into the breadcrumbs.

Deep fry at 170°C for 3 minutes until golden and cook in the oven at 180°C for 10 minutes.

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com

Fresh Tomato Gazpacho with Broighter Gold Lemon and Basil Oils

Fresh Tomato Gazpacho with Broighter Gold Lemon and Basil Oils

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Tomato season will soon be here & we’ll have an abundance of fresh, sweet juicy tomatoes from the veggie patch. This recipe is quick and easy, packed with flavour and goodness. Served straight up with basil-infused rapeseed oil from Broighter Gold it looks and tastes great! There’s no cooking needed either, so no pots to clean! Enjoy!

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Fresh Tomato Gazpacho with Broighter Gold Lemon and Basil Oils

Ingredients

Serves #: 4

Ingredients

600g Fresh Cherry Tomatoes

2 Cloves of Garlic, Crushed

1 Tablespoon of Broighter Gold Lemon Infused Rapeseed Oil

1 Tablespoon of Broighter Gold Basil Infused Rapeseed Oil

Juice and Grated Rind of 1 Lemon

Salt & Pepper Seasoning

Fresh basil leaves or parsley

 

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Method

Preparation time: 10 minutes

Blitz the tomatoes, garlic, lemon oil, lemon juice, lemon rind and seasoning in a blender until smooth.

Pour the gazpacho into four glasses and drizzle some basil infused oil over the gazpacho and finish off with some fresh basil or parsley leaves on top.

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com