Phoebe's Kitchen

Steam Dumplings in Garlic Sauce
Makes 25
Ingredients
450g minced pork (25% - 30% fat)
1 cup finely julienne cabbage
¾ cup finely chopped spring onions
7cm young ginger, grated (juice reserved)
2 garlic cloves, grated
½ tsp salt
Q200g store-bought dumpling wrappers

Seasonings
2 tbsp Shaoxing wine
1 tbsp light soy sauce
½ tbsp fish sauce
2 tsp light soft brown sugar
1½ tsp sesame oil
6 tbsp low sodium organic chicken stock

For the garlic sauce
1 tiny k**b young ginger, finely chopped
1 tbsp fried garlic
2 tbsp garlic oil
½ tbsp sesame oil
2 tbsp light soy sauce
½ tbsp rice wine vinegar
2 tsp light soft brown sugar

1. Mix cabbage and salt in a small bowl. Leave it for 10 minutes.
2. Combine the pork and seasonings in a large mixing bowl. Stir with a wooden spoon or chopsticks in 1 direction until it becomes gooey like paste. Lift the meat and beat around the bowl for 6 - 10 times.
3. Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop and add to the pork.
4. Add ⅔ cup of spring onions (keep ⅓ cup for garnish), ginger (and juice) and garlic, and mix until well-combined.
5. Take a dumpling wrapper in the palm of your hand and place 1 large tsp of filling in the centre. Bring the edges of the wrapper together and gently press the dough to seal the dumpling (you can add pleats but not necessary). Repeat with remaining filling and wrappers.
6. Place the dumplings in a perforated tray lined with baking paper or a couple of cabbage leaves. Steam at 100°C for 8 - 10 minutes.
7. Meanwhile, make the garlic sauce. Add all ingredients and seasonings into a mixing bowl, and stir to combine.
8. Transfer the steamed dumplings to a shallow dish. Spoon garlic sauce over the dumplings, garnish with chopped spring onions. Serve immediately.

Balance dumplings can be stored in a Ziploc bag or airtight container in the freezer for 3 months.

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Steamed Fish with Lemon, Herb and Chilli
Serves 4
Ingredients
600g seabass or snapper, butterfly
1 lemon
2 cloves garlic
2 stalks of basil
2 stalks of mint
4 stalks of dill

Seasonings
2 tsp chilli flakes
1½ tsp sea salt flakes
1 tsp ground black peppercorn
1 tbsp extra virgin olive oil

1. Slice garlic cloves with skin on. Wash and dry the herbs. Slice half the lemon into rounds.
2. Place the fish on parchment paper. Season with chilli flakes, sea salt flakes and freshly ground black peppercorn. Slide the garlic slices and lemon rounds inside the opening of the fish. Place herbs on top of the fish. Attach the herbs to the fish using thin twine.
3. Sprinkle olive oil over the fish and steam in the paper. Steam the fish at 100°C for 12 minutes.
4. Serve with salt, pepper and the remaining half lemon.

Tips
You may wish to serve the fish with light tartar sauce, light mayonnaise or flavoured butter.

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