Pork + Chive Dumps

Best Chinese comfort food - Pork and chives are a classic combination, and delicious all year round. These dumps are perfect for boiling or pan-frying.

Cuisine: Chinese

Attributes: Rich, juicy, indulgent, handmade

Best Served: Boiled, serve with dipping sauce

Best kept: Frozen

Delivered: Freshly Frozen

Portion: 18 pieces

About k.Market:

Chef Ken Yau's career includes work at Toronto's renowned Scaramouche and Nota Bene, as well as Heston Blumenthal's 3-star Michelin joint The Fat Duck in Berkshire. After returning to Toronto, Ken combined his childhood inspirations and wealth of fine dining experience to launch k.Market, celebrating fresh, high-quality handmade Asian food

Ingredients:

Pork, Asian chives, nappa cabbage ,Shaoxing, white pepper, garlic, ginger, salt, flour, water.

Note: Maybe prepared in facilities that also process common allergens like nuts, seeds, seafood, etc.

Cooking instructions:

Cook from frozen do not defrost. Meat dumplings are raw and need to be cooked through. Do not pull dumps apart, the dough will break. Cook as instructed and they will separate when they are cooked. 

Boiling Prep Time: 8 mins 

1. Bring a large pot of water to a rolling boil on high heat. 
2. Drop the dumps and stir. Don’t let them stick to the bottom of the pot. 
3. Turn the heat down to medium heat and gently simmer for 6-7 mins. Rapid or a rolling boil will break them.
4. Scoop and drain off all excess water. 

Pan Fry Prep Time: 10-15 mins 

1. Pre heat a non-stick pan with a thin layer of vegetable oil on medium heat. 
2. Once the oil is heated, add dumps bottom down and let them brown evenly. 
3. Add 200ml water to the pan and cover the pan with a fitted lid to steam and boil. 
4. Lift the lid after 6 mins and slowly cook the water away. 
5. Cook the bottoms until they’re crispy and golden or dark brown.