These dumplings are so easy to make with the help of Crock-Pot Express Multi-Cooker, taking the pressure out of cooking. Once you6 master the folding technique, you will be churning them out like a master. The Crock-Pot® Express Multi-Cooker’s steam function makes it super straight forward and safe, with no fear of boiling water and the balancing act of a bamboo steamer. For those who like a spicy dumpling, the sauce is a must! If you can’t handle the heat then stick to soy and vinegar.
- 500g fatty pork mince
- 2 tbsp sesame oil
- 2 tbsp Shaoxing rice wine
- 2 tbsp light soy sauce
- 2 spring onions (finely sliced)
- 1 tbsp grated ginger
- 2 cloves of garlic (crushed)
- 1 egg (beaten)
- A handful of finely sliced Chinese greens
- A small handful of chopped coriander
- A pinch of salt
- 2 tbsp cold chicken stock (optional)
- Dumpling wrappers, available from a Chinese supermarket
- 5 tbsp chilli oil
- 1 tbsp chilli flakes
- 1 tbsp black vinegar
- 1 finely sliced spring onion
- Combine the mince, sesame oil, rice wine, soy, egg, spring onions, ginger, garlic, greens, coriander and pinch of salt in a bowl. Mix well to form a smooth paste. It should have a good level of moisture. If you could only get lean pork mince, add a few tbsp of cold chicken stock. This will make a juicy dumpling!
- Take a tray and line it with greaseproof paper, lightly flour it. This will hold your dumplings once you’ve folded them. Take a small bowl or cup and fill it with water.
- Add around ½ tbsp of pork mince to the centre of your dumpling wrapper, gently spread it out but still leave a 1/4-inch edge. Dip your finger in the bowl of water, trace this round the edge of your dumpling wrapper
- Pinch one end of the dumpling and pull the sides up to look like an open taco. Then pull the wrapper facing you to form a small crimp, press this down firmly. Do this again 3 times along that edge that’s facing you as you work along the dumpling, you can use a finger to press down the filling. It’s important to get a good seal all the way along the dumpling so your filling doesn’t come out. It might take a few go’s to get this but there are loads of YouTube tutorials if you struggle! Place your finished dumpling on the tray and repeat until you run out of filling and wrappers
- Take your Crock-Pot® Express Multi-Cooker and add 1-2 cm of water. Set it to the sauté function for 2 minutes, until the water is hot. Add the steaming rack, place a square of greaseproof paper onto this. Add your dumplings in a single layer, leave a little space between each one. Place the lid onto the Crock-Pot® Express Multi-Cooker and secure the steam release valve. Set it onto steam for 5 minutes and allow them to rest for 5 minutes
- While the dumplings are cooking, combine the ingredients for the sauce
- Once the 10 minutes are up, carefully release the steam using an oven glove, open the lid and remove the dumplings. Place onto a plate and drizzle over the sauce. Eat and repeat!
Throughout the wintry months, the last thing you want to do is have to worry about sitting and watching your dinner cook. The Crock-Pot® Express Multi-Cooker makes things easy by taking away the pressure of slaving over your dinner – so you can relax and enjoy the cold nights with the ones you love. Confit Duck is one of my favourite classic dishes. It’s bursting with flavour, rich and so satisfying when served with buttery mash, greens and a beautiful sauce. The Crock-Pot Express Multi-Cooker makes the confit process so easy, in just two hours you can have succulent, flavourful duck with no fuss! Make sure to keep the duck fat, once the duck is cooked, as it can be used over and over again. Either to make more confit or to use on potatoes for the best roasties! The fact that you can make such a classic dish with one piece of equipment amazed me. Give it a go and let me know how you get on!
- 2 duck legs
- 1kg duck fat
- A few sprigs of thyme
- 1 sprig rosemary
- 3 garlic cloves, peeled
- 2 bay leaves
- 10 whole peppercorns
- Sea Salt
- 670g potato, peeled and cut into 2cm slices.
- 30g salted butter
- 80-100ml milk
- 1-2 handfuls of green beans
Red Wine Sauce
- 75g shallots, finely sliced
- 1 sprig rosemary
- 1 tbsp wine vinegar
- 150ml red wine
- 400ml beef stock
- 1tsp red currant jelly
- Take your duck legs and season well with sea salt, cover with the thyme, rosemary, garlic, bay leaves and peppercorns. Leave in the fridge for 24 hours to marinade. Alternatively, if you are pushed for time, place all of the above into your Crock-Pot® Express Multi-Cooker
- Once the duck is in the Crock-Pot® Express Multi-Cooker cover with the duck fat. Put the Crock-Pot® Express Multi-Cooker onto the slow cook function and set the timer for two hours
- Once the two hours are up, test the duck. You should be able to easily put a skewer through the meat. Remove the duck from the Crock-Pot® Express Multi-Cooker and place onto a plate. Allow the fat to cool slightly and pour back into the jars. You can use this again for amazing roast potatoes or more confit duck.
- Wash the Crock-Pot® Express Multi-Cooker. Add a layer of water which comes to just below the steaming rack. Place the potato slices onto the steaming rack. Close the Crock-Pot® Express Multi-Cooker and place it onto steam function for 7-8 minutes. Close the steam release valve. Once the time is up carefully release the steam valve with an oven glove. Open the Crock-Pot® Express Multi-Cooker and remove the potatoes and place them into a bowl. Add the butter, milk and mash the potato until smooth. Season to taste. Keep warm.
- Add the green beans and cook for 2 minutes on steam mode, with the steam valve closed. Remove and keep warm. These can be tossed in sea salt, oil or butter.
- Remove water from the Crock-Pot® Express Multi-Cooker and wipe clean. Place onto the sauté function. Once heated, add the duck legs and cook until brown and crisp on each side. Remove and keep warm.
- Add the shallots to the Crock-Pot® Express Multi-Cooker, placing the sauté function heat on low. Cook, stirring frequently, until lightly golden. Add the spring of rosemary and the vinegar. Reduce for 30 seconds. Add the wine and reduce for a minute. Add the beef stock and reduce by ¾. You can turn the heat back to high, to speed this up. Once reduced add the red currant jelly. Stir to combine. Taste and season, if it needs it, remembering beef stock can be salty. Turn off the heat.
- Plate up: Place your mash into a bowl or plate, then add the green beans, top with the duck. Pour over your gravy and finish with a sprinkle of chives.