Pork and Chive Dumplings in Chilli & Soy


20 wonton wrappers

1 bowl water to seal the wontons

2-3 cups water to boil wontons

White sesame for garnishing


8 oz Minced pork

2 stalks scallions, finely chopped

Chanchan black garlic miso sauce

1 teaspoonful sesame oil

1/4 teaspoon sugar

1/4 teaspoon salt

White pepper


1/3 - 1/4 cup soy sauce 2 tablespoons Chinese Chinkiang black vinegar, preferred, or balsamic vinegar

2 - 3 tablespoons Mala black garlic peanut rayu chili oil

1 teaspoon

1 teaspoon sugar 1/2 sliced Red Onion

Coriander leaves, chopped


1. In a bowl, combine all the ingredients of the Filling together. Set aside.

2. Mix all the Sauce ingredients together. Set aside. 3. Wrap the wontons, place about a teaspoon of the Filling in the centre of a wonton wrapper. Dab your index finger into the small bowl of water, and then trace the outer edges of the wonton wrapper. This will help seal the wontons.

4. Fold the wonton up to form a triangle shape. Pinch the wonton wrapper to seal tight and make sure there is no leakage. Using the thumb and index finger of both hands, pinch and fold both corners of the wonton downwards. Then, lift the right corner over the left corner, pinch to seal tight. You might dab a little water on both corners to help seal the wontons. Transfer the wontons to a floured surface or a plate lined with parchment paper. This will ensure that the wontons don't stick to the surface.

5. Bring the water to boil. Gently drop all the wontons into the water and gently stir the wontons with a ladle to prevent sticking. Boil the wontons until they float to the top, about 1-2 minutes. Transfer the wontons out immediately with a strainer or slotted spoon. Shake off the excess water and transfer the wontons to bowl. Add the desired amount of the Sauce to the wontons and gently toss them to coat evenly. Transfer to a serving platter, garnish with some sesame seeds and serve immediately.

Serve immediately with dips and pickled salads of choose on the side.

Chilli Sirloin beef with Bok Choy Stir Fry with boiled rice


Marinated beef

(400 grams) fillet of beef

1/4 tsp dark Soy sauce

1 tsp potato starch or cornflour


2 tbsp soy sauce

2 tbsp Shaoxing wine

4 tbsp sugar

1 tsp cornstarch

1/4 tsp white pepper powder

Stir fry

3 tbsp Donegal rapeseed oil

3 cloves garlic, sliced

2 red peppers

2 Bok choy

1 green chilli pepper

1 bunch scallions, sliced


Cut beef against the grain into slices (2 cm) thick.

Add beef, soy, 2 teaspoons water, and cornstarch into a bowl. Mix well.

Chop scallions into large pieces.

Mix all the ingredients for the sauce in a small bowl. Set aside.

Heat oil in a large nonstick skillet (or a wok) over medium high heat until hot.

Add chill pepper. Cook until the chilli pepper turns dark brown.

Add garlic and spread beef over skillet. Let cook for 20 seconds without stirring.

Cook and stir until both sides are slightly charred, 1 minute.

Mix the sauce again to dissolve the cornstarch. Swirl starch mixture over the beef.

Stir and cook until the sauce thickens, 30 seconds to 1 minute.

Add leeks and turn off heat. Stir for another 30 seconds so that the leek mixes well with the sauce.

Transfer everything to a plate. Serve warm with jasmine boiled rice

Garlic Prawns & Broccoli Wok Stir Fry


12 large prawns, peeled and deveined

1 head broccoli, separated into florets

2 tsp potato starch or cornflour

Rapeseed oil

6 cloves garlic, roughly chopped

2 tbsp shaoxing wine or sherry

1 tbsp oyster sauce

100ml chicken stock

1 Tbsp of Honey

Salt & white pepper


Place the broccoli in a pot of boiling water until about halfway cooked and take out and leave in a bowl. Still keeping that vibrant green colour.

In a bowl Whisk the cornflour with the chicken stock and add the oyster sauce, honey, mix well

Heat a wok over high heat and add the oil and grated garlic. Toss the garlic for a few seconds until fragrant, and then add the prawns. Toss the prawns for about two minutes until lightly cooked. Add the broccoli, then the shaoxing wine, add in the sauce mixture, Bring to a simmer and toss well until the liquid thickens to a silky sauce.

Serve immediately with the rice on the side.