Skip to main content

Pork dumplings in Sour & Spicy soup (酸辣水饺)



Do you always cook with recipes? Or use the remaining bits and pieces from the refrigerator to cook.

I found two torches of leftover ginger flowers in the refrigerator.  Thinking beyond nasi kerabu or asam pedas (sour and spicy) fish, I began to wonder what else I could prepare with these ginger flowers. I finally decided to go with the asam pedas dish because I still had some leftover lemongrass, I grow my own kesum leaves (Vietnamese coriander), and some of the filling for the dumplings that I had previously made was still preserved in a container. How about I twist it and make a Chinese Malaysian asam pedas dumplings?

However, I am running out of asam paste. I usually make a large quantity of asam paste and store it in the refrigerator for later use. Now is the time to make some.

To make asam pedas dish, the main ingredient is the asam paste and my asam paste does not leave much. I always make a big batch and keep some asam paste in my fridge for the next dish. It is time to make some now. But if you think it is too much work, you can opt for store bought asam paste.


This is the recipe to use if you would rather prepare your own asam paste. My preferred method is to just combine all the ingredients in a blender and then cook them until they get fragrant and the oil separates.

Tamarind is another essential component. Tamarind is the main source of the dish's sour taste. I'm using seeded tamarind pulp. I'm combining one tablespoon of tamarind pulp with three tablespoons of water. You can adjust your personal level of sourness.

 

INGREDIENTS (dumpling filling)

450g ground pork

1 tbsp oyster sauce

1 tsp soya sauce

1 stalk coriander leaves

1 stalk spring onion

20 cm fresh ginger, minced

5 tsp corn starch

3 tsp Shaoxing wine

4 tsp sesame oil

2 tbsp water

Some dumplings skins

 

METHOD

 

1.In a large mixing bowl, combine all the dumpling filling ingredients and the marinade; swirl the filling in a clockwise manner with chopsticks or a fork until it is slightly stretchy, then cover with plastic wrap and chill for 30 minutes.

2. Put sufficient amount of filling in the centre of the dumpling skin, apply some water to  the edge of the dumpling skin and fold it into a dumpling form.

Note: This ingredient can make about 25 pcs of dumplings.

 

INGREDIENTS (Asam paste)

1 big onion

4 small shallots, peeled and cut into small pieces

1 tbsp dried shrimp (wash and clean, soak in water until soft and drained)

1 whole head of garlic

2-inch size of sliced ginger

1 stalk of lemongrass (bottom part), sliced

15pcs dried chillies (trim and cut into 2-3 pcs. Boil in hot water until soft and drained)

100ml water

 

METHOD

1. Process all the ingredients in a food processor until they form an almost smooth mixture.

2. Heat cooking oil, add the blended chilli paste into the oil and sauté until aromatic over low heat for 30 minutes or until the oil separates.  If the paste starts to turn thick halfway cook, add some water, and continue to cook.

NOTE: The paste can be stored in the fridge for 1 week or in the freezer for 1 month.

 

INGREDIENTS (Asam paste soup)

Half of Asam paste recipe

3 cups of chicken broth

2 tomatoes

1 torch ginger flower

1 bunch Kesum leaves (Vietnamese coriander)

1 stalk of lemongrass (bottom part)

1 tbsp tamarind pulp

3 tbsp water (tamarind juice)

2 tomatoes, cut into wedges.

1 tbsp sugar

½ tsp salt

 


METHOD

1. Pour the warm water over tamarind pulp, smash up a bit with a spoon and let soak for 10-15 minutes.

2. Heat oil over medium heat to sauté half of the asam paste. Once the oil separates from the blended ingredients, add in ginger torch flower, lemongrass, and kesum leaves. Saute for an additional thirty seconds, or until aromatic.

3. Pour in the chicken broth and tamarind paste, bring it to a boil then carefully add in the dumpling, let the dumplings cook for about 4 minutes or until the dumplings bloat and float on the surface.

4. Add in the tomato wedges and increase heat to bring the soup to a boil, cook for another 5 minutes. Add sugar and salt to taste. Adjust the taste to your personal preference.

 

 You may also like this Asam Pedas Chicken Drumpsticks and Pan Fried Dumpling





Comments

Popular posts from this blog

Crispy Fried Noodles Meatballs With Sweet Chili Sauce

I don’t want to blow my own horn, but I’m determined to do everything I can to make you want to try these meatballs. These meatballs are coated with SWEET CHILLI LIME SAUCE. The sweet chili paste is the major component of making the sauce. Apart from using this paste to make the sauce for the meatballs. You can also use it for other dishes like stir-fries with French beans, spread over cucumber or bread, or sometimes use it to pair with fried noodles. The paste itself is sweet with some spiciness. I am using two types of dried chilies to make the paste, one type is mild, and the type is extremely hot dried chilies. Bear in mind that the smaller they are, the hotter they are. My meatballs contain glass noodles inside and outside of them. If you're not familiar with the idea of adding noodles to meatballs, let me convince you as to why it's a great idea. The noodles get crispy outside after frying.   So, you don’t need to mess up with panko or any other breading. Glass nood...

Salted Egg Yolks Fried Wings

  There are some leftover salted egg yolks after the Dragon Boat Festival. Salted egg yolk fried wings straight pop into my mind. Egg yolk chicken wings are really flavoring explosions, highly praised for its unique flavor, crispy on the outside, tender on the inside, and tempting with their salty and fragrant taste. Other than the flavor that driving everyone’s insane. The key to this dish is to double fry the chicken wings until they are golden and crispy before coating them with a rich sauce of salted egg yolk and season them to make every bite full of rich taste and irresistible flavor. Since the fried chicken is mixed with salted egg yolks and melted butter, I must admit that this is a really greasy dish.   Eat this sparingly, then. I cut and divide my wings into mid wings and drummets. And I am going to give a shallow cut on them for better penetration during the marinating. Just oyster sauce, soy sauce and white pepper make up the basic marinade for the chicke...

Nyonya Sticky Rice Dumplings

This is my version of Nyonya Zongzi. The taste is very different from salty meat Zongzi. When the first time I taste it, it is incredibly tasty, it’s slightly spicy but not too sweet. It has a strong spice flavor due to the fact that of using whole coriander and white peppercorns which were toasted and grinded into powder form. The biggest difference between the regular Zongzi and Nyonya Zongzi is in the filling -- one’s savory while the other's sweet. The regular salty Zongzi normally includes pork belly in a big piece, mushrooms, dried shrimp, chestnuts and salted duck eggs. And include a lit bit of five spice powder for some fragrance. The Nyonya Zongzi includes braised minced pork, dried shrimps, candied winter melon, and the strong spice from the whole grinded coriander seeds and white peppercorns is the key to the greatest flavor. And it comes with a blend of sweet and savory, with aromatic spice notes and a hint of sweetness. The blue and off-white appearance with a ...