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Fcf51f0d e8b1 43d9 a901 84299b86fdfb  2016 04 07 22 16 34
James Pamphlion
James Pamphlion

Chicken dumplings and treacle ribs.

Treacle ribs: create a paste with five spice (homemade is easy, just toast and blend cinnamon, cloves, star anise, peppercorns, fennel seeds, adjusting to your preference), olive oil, smoked paprika, chopped garlic, salt and pepper. Make a few cuts across a rack of pork belly ribs and coat with paste. Put in fridge and leave for at least two hours. Set oven to a medium low heat, cover ribs in 2-3 layers of tin foil and cook for around 3 hours.
Meanwhile, in a saucepan add black treacle, apple juice, a splash of white wine vinegar, smoked paprika, chopped garlic, 2 star anise and simmer for 10-15 mins until combined and glossy.
Remove ribs from tin foil, increase oven to medium high and cover with the treacle sauce. Cook for a further 30-40 mins and serve.

Chicken dumplings (aka gyoza/pot-stickers):
in a food processor, add a chicken breast (try with duck breast or pork fillet too!), chopped garlic, spring onion, a drizzle of sesame seed oil, a dusting of five spice and a dash of soy sauce. Blend to a paste and fill dumpling cases with approx. 1tsp of mixture before sealing with a crimp. Put in fridge to firm up for an hour or two.
To cook, heat a little vegetable oil in a lidded saucepan and fry over a medium heat for 3-4 minutes. Add a little water to the pan, add lid and leave to steam over heat for a few minutes.
Alternatively, the dumplings can be steamed conventionally, but you don't get the delicious, slightly sticky char.
Serve with dipping preference is dark Chinese vinegar.

Ness Baxter
Ness Baxter
Ooooo this is my type of food