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Steamed pork dumplings with pomegranate dip Makes 24 dumplings 30 ml peanut oil 300 g pork mince 4 spring onions, thinly sliced 45 ml ginger, finely grated 2 garlic cloves, finely chopped 30 ml fresh coriander, finely chopped 45 g panko breadcrumbs 24 wonton wrappers soy sauce, to taste

Pomegranate and chilli dip 140 ml ruby splash pomegranate reduction 45 ml soy sauce 30 ml mirin (rice wine) 3 red chillies, deseeded and finely chopped

For the dumplings, combine all ingredients, season to taste with soy sauce, then mix to combine. Cover with plastic wrap and refrigerate. Working with one wonton wrapper at a time, lay wrapper on a work surface and place a tablespoon of pork filling in the centre. Brush edges lightly with water, then fold all four corners to meet at a peak in the centre and squeeze edges to seal. Place peak-side-up on a lightly floured tray and continue with remaining wrappers and filling. Place dumplings in a large bamboo steamer placed over a wok of boiling water and steam for 4 to 6 minutes until skins are slightly translucent and filling is cooked through. For the dip, place all the ingredients in small saucepan. Bring to the boil, take off the heat and leave to infuse and cool down. 11

Cape made booklet - 2017  
Cape made booklet - 2017