Chef's Dumpling with Peanut Sauce

Preparation: 10 minutes - Cooking time: 2 minutes

INGREDIENTS

• 400 g Québec pork, chopped
• 4 Chinese cabbage leaves, blanched and chopped
• 6 sprigs Thai chives, thinly leafed and chopped
• 1 clove garlic, chopped
• 15 ml (1 tbsp.) ginger, chopped
• 15 ml (1 tbsp.) cornstarch
• 30 ml (2 tbsp.) soy sauce
• 15 ml (1 tbsp) sugar
• Dumpling dough rounds

PREPARATION

1. In a bowl, combine pork, cabbage, chives, garlic, ginger, cornstarch, soy sauce and sugar.
2. Spread the filling on each round of dumpling dough and shape into half-moon ravioli.
3. In a saucepan, bring salted water to the boil, then plunge in the dumplings, removing them after 2 minutes.
4. Serve with the sauce of your choice.

PEANUT SAUCE

Sauce yield: 345 ml (1 3/8 cups) - Preparation time: 5 minutes

Ingredients

• 125 ml (1/2 cup) crunchy peanut butter
• 125 ml (1/2 cup) coconut milk
• 60 ml (4 tbsp.) hoisin sauce
• 30 ml (2 tbsp) rice vinegar
• salt and pepper to taste
• 5 ml (1 tsp.) hot pepper paste (optional)

Preparation

1. In a bowl, blend peanut butter, coconut milk, hoisin sauce and rice vinegar until smooth.
2. Add chili paste to taste, a pinch of salt and pepper, check seasoning, mix and serve.