Thai-style pork mince with garlic, pepper, crushed peanut and palm sugar, wrapped in sago.
English Breakfast Tea high country pork dumpling
Ingredients
1 cup strong brewed English Breakfast Tea, chilled
1/2 cup sago
200g pork mince
20g ground glutinous rice
3 whole white pepper
1/2 clove garlic
1 litre water
1 coriander root with 2cm of stalk intact, lightly chopped
40g freshly roasted and crushed peanut
3 tbsp Dilmah English Breakfast Tea
4 tsp soy sauce
2 tsp fish sauce
3 tbsp palm sugar
25ml vegetable oil
Method
Grind pepper, garlic and coriander paste using pestle and mortar and set aside
In a frying pan heat 15ml of oil, add the paste and fry until it releases its fragrance
Add pork mince and cook for 2 minutes then add soy and fish sauce. Continue to cook until the liquid evaporates
Turn the heat to low and add palm sugar. Continue to cook until the liquid evaporates
Remove from heat, add crushed peanut and let cool
When the filling has cooled, roll up into small balls 2cm in diameter and set aside in fridge
Soak sago and ground glutinous rice with 1 cup of brewed tea for about 30 minutes
Drain the sago and roll the filling to allow the sago to stick evenly
Place 3 cups of water and 2 tablespoons of tea into a sauce pan with steam rack and bring tea to the boil. Place the sago dumplings on the steamer rack and steam for 8 - 10 minutes
Remove the sago from steamer rack and quickly coat with oil (10ml) to prevent sticking and drying out
