I have always been a huge fan of Porky Whites award-winning sausages and their Thai inspired sausages with turmeric and coconut are so flavoursome! For a delicious and quick snack, I used these to fill my potstickers with a touch of Louisas Honey’s fabulous ginger honey for sweetness. The dipping sauce was given a little heat with Rish Right’s gorgeous, fresh Qin-chilli sauce.
1. Remove the skin of the sausages. Place in a bowl and use a fork to mash into a paste.
2. Add this to the finely sliced spring onions plus all the other filling ingredients and mix well. Cook a little of the mixture in the microwave or fry and adjust the seasoning to your taste.
3. Place a teaspoon of the sausage mixture in a dumpling wrapper. Wrap the dumplings (see the video). Or, you can just fold the dumplings in half and seal without completing the pleats.
4. Add a small amount of oil into a non-stick frying pan, add the dumplings (but don’t over crowd the pan) and cook on a medium heat for about 1 minute.
5. When the bottom has a little colour, add enough cold water to cover just above the base of the dumplings and immediately place the lid on. Turn the heat down slightly and let this steam for about four minutes or until all the water has evaporated.
6. Remove the lid and cook for further 20 seconds (or until the base is golden and crispy).
7. Serve with the dipping sauce. Enjoy!
More about Thuy Hoang
Thuy Hoang was born in Saigon, Vietnam (Ho Chi Minh City). She was a Quarter Finalist on BBC1's MasterChef UK in 2023 and is a cook, baker, and advocate for amazing food and food producers.
Check out Thuy's incredible recipes on YouTube , visit Thuy's website or follow Thuy on Instagram.
Makes about 22 dumplings
For the filling:
- 270g Porky White turmeric and coconut sausages (4 sausages)
- 30g spring onions, finely sliced
- Good pinch of salt
- 1/4 tsp white pepper
- 1/2 tsp Louisa’s Honey ginger honey
- 2 tsp cornflour
- 1 pack of wheat dumpling/gyoza wrappers
For frying:
- Vegetable oil for frying
- 1/3-1/2 cup of water (or just enough to cover just above the base of the dumplings)
- Non-stick frying pan with lid.
Dipping sauce:
- 1 tbsp mature Chinese black vinegar (either Chinkiang or Shanxi)
- 1 tbsp light soy sauce
- 1/2 to 1 tsp Rishright fresh Qin-chilli sauce (according to your taste)
- 1/2 tsp Louisa’s ginger honey
