Bamboo steamed pork and ginger dumplings

Method

1. Melt the butter in a frying pan over medium heat. Add the shallot, carrot and ginger and allow to sweat for a minute. Add the pork and fry for 5-7 minutes until all the liquid has evaporated and the pork is golden brown.

2. Deglaze the pan by stirring in the soy sauce and mirin, scraping up any sediment.

3. Add the hoi sin sauce and the coriander. Season to taste with salt and pepper. Let the mixture cool for 5 minutes.

4. In the meantime, place a bamboo steamer over a pan of boiling water. Put a piece of baking parchment in the base of each layer of the steamer.

5. Place half a teaspoon of the pork mixture in the middle of a dumpling wrapper. Brush the edges of the wrapper with water. Fold the wrapper in half, pressing the edges together. Seal the edges firmly by pressing with the back of a fork.

6. Place the dumplings on the paper in the steamer and cook for 4 minutes until translucent.

7. Serve with the dipping sauce.