Mapo Dumplings
/
Mapo Dumplings
Recipe by Michael Weldon
Serves - 4
Prep Time - 10 mins
Cook Time - 20 mins
Ingredients
1 Pack of Mr Chens Truffle mushroom dumpling
Mapo Sauce
¼ cup oil
3 dried chillies, broken into small pieces
2 birdseye chillies, sliced
2tbs Sichuan pepper corns, toasted and crushed in a mortar and pestle
2tbs garlic, diced
2tbs ginger diced
3oog diced button mushrooms
2tbs Chilli bean paste
1tbs fermented black beans
2 cup vegetable stock or water
1tsp corn flour, mixed into a slurry with 1tbs water
1tbs sesame oil
1tbs caster sugar
Garnish
3 spring onions, sliced thinly
Method
In a wok heat the oil until smoking, add in the chillies, garlic and ginger, fry off until lightly golden. Add in the Sichuan pepper and mushrooms, fry off.
Add in the chilli bean paste and fermented black beans, toss through the mixture. Add in the vegetable stock and cook until the stock makes a sauce. Add in the cornflour to thicken the sauce. Add in the sesame oil and sugar, mix through the sauce.
Cook the dumplings in a steamer following the instructions on the packet.
Add the dumplings into the Mapo sauce and gently toss through the sauce. Finish with the spring onion and serve.
