My Canadian has a deep love for spicy food so I knew these jalapeno popper dumplings will become a firm favourite of his. They are 100% inspired byLady and Pups,a blogger based in Hong Kong with a completely fearless approach to cuisines, flavours and food combinations. I adore reading her blog to see what new medley she has created.
Now the popper inspired dumplings. I was looking for a herby cheese filling, speckled with savoury pork and a real kick from the chilli. Cream cheese and fatty pork can be heavy when combined together. This is why you need a sharp cheddar and a little vinegar to help cut through that richness. Gently steamed and then lightly pan fried, the end result was a crisp exterior that yields to a gooey, spicy filling.
This recipe makes 60 dumplings making them ideal an easy future meal. Before cooking the dumplings, lay them on a lined baking tray and place in the freezer until they've hardened. This is so they don't stick together. I then gather them into ziplock bags for easy future snacks or meals.
Note: The chowder recipe that is shown in the photo can be foundhere.
Ingredients
- 500gm free range pork mince
- 2 cloves garlic, minced
- 1/2 shallot, finely diced
- 1/2 cup chopped pickled jalapenos
- 4 fresh jalapenos, finely diced
- 1 spring onions, finely sliced
- 2 handfuls fresh herbs roughly chopped, I used coriander and flat leaf parsley
- 1/4 cup cream cheese
- 1/4 cup grated cheddar
- 2 tbsp cornflour
- 2 tbsp light soy sauce
- 60 dumpling wrappers
