5th February 2021
Chinese New Year at Langton's
Chinese New Year is celebrated all over the world with festivals, parades, music and food. According to Travel China Guide, “Chinese New Year has a far-reaching history of over 3,800 years. The origin of the festival can be traced back to the worshiping activities in China's ancient agrarian society. The date for the ceremony wasn't fixed till the Han Dynasty (202 BC - 220 AD), when Emperor Wudi commanded to use the lunar calendar.”
Chinese New Year is celebrated internationally with festivals and parades. But we love the food the most. We asked our head chef for his perfect recipe and he didn’t disappoint with his recipe for some delicious pork dumplings.
175g plain flour
275ml boiling water
300g minced pork
75g chopped cabbage
1 tbsp grated fresh ginger
15g finely chopped chives
1 tbsp sesame oil
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp chilli oil
1 tbsp vegetable oil
½ tsp ground white pepper
Salt (for seasoning)
Sift 175g plain flour into a mixing bowl, then add 175ml boiling water. Stir with a wooden spoon until it comes together as a dough.
Dust a work surface with flour and knead the dough for 2-3 minutes or until smooth. Return the dough to the bowl, cover with clingfilm and set aside to rest.
Meanwhile, make the pork and chive filling. Put 300g minced pork, 75g finely chopped cabbage, 1 tbsp grated ginger and 15g finely chopped chives into a bowl.
Season with 1 tbsp sesame oil, 1 tbsp soy sauce and ½ tsp ground white pepper. Mix well, then cover and set aside in the fridge until needed.
Divide the dough into 2 equal portions. Roll each piece of dough into even-sized log shape, then cut each log into 12 equal pieces.
Dust a work surface with flour, then roll each piece of dough into a thin circle. Use a round cutter to cut each circle to an even size.
Dip your finger into a little water and dot water around one half of the outside of the circle.
Put 1 heaped tsp pork and chive filling in the middle of the circle.
Lift up the dough around the filling and pinch together, then crimp the folded edge of the dough into four even pleats.
Make the dipping sauce by mixing together 2 tbsp soy sauce, 1 tbsp rice vinegar and 1 tsp chilli oil.
Cook the dumplings in two batches. Add 1 tbsp vegetable oil to a frying pan with a good fitting lid.
When the oil is hot, add 12 dumplings, flat-side down and cook for 2-3 minutes or until golden brown. Lower the heat slightly and carefully add 100ml water to the pan, cover and cook for a further 3-4 minutes.
Remove the lid and continue to cook until all the water has evaporated. Serve piping hot with the dipping sauce.