Dumplings

1 lb ground Pork

1/4 C finely diced Shallots

3/4 Tbsp grated fresh Ginger

1/2 C chopped fresh Cilantro

1 Tbsp Chinese Cooking Wine

3 Tbsp Soya Sauce

2 Tbsp Cornstarch

1 pkg (400 grams) Wonton wraps

Combine all ingredients except wonton wraps in a clean dry bowl.  Cover and refrigerate for 1 hour.  

Setup a station with a parchment lined tray, a very lightly damp kitchen towel, a small spoon, and a small bowl of water.  

Take a single wonton wrap and turn it so it is orientated into a diamond shape with the points of the wrap pointing north, east, south and west.  Place a small dollop of pork mixture in the bottom corner (the south position).  Roll up like a cigar towards the top point (north point) of the wonton skin, leaving a flat triangle at the top.  Dip your finger in the water and place on the right side tail.  Connect the left tail and right tail by folding and use the water as glue to connect them, press firmly to seal.  Place on parchment lined tray with the lightly damp towel covering.  Continue until all the wonton skins and pork filling are done.  Transfer to the fridge and proceed to make the Chili Oil below.  

Chili Oil

3 pieces of Star Anise

1 Tsp dried Anise Seed

1/2 C diced Shallots

1/4 C diced Garlic

1 Tsp Peanut Oil (or Vegetable Oil)

1 Tbsp chopped Red Thai Chili

1/2 C halved and sliced Jalapeno

1 Tsp dried Chili Flakes

1 C Peanut Oil (or Vegetable Oil)

2 Tbsp chopped fresh Cilantro

Place both anise, shallots, garlic, and 1 tsp oil in a medium sized pot.  Place on the stove top over medium heat and saute till the shallots turn translucent and not browned, roughly 5 minutes.  Add all the chilis and rest of oil and bring to a simmer, then immediately turn off the heat.  Remove from heat and allow to cool to room temperature.  Add cilantro and mix well.  Remove the pieces of star anise and discard.  

Putting It Together

1/4 Tsp whole dried Cumin 

Bring a large pot of well salted water to the boil, and gently submerge dumplings into the water.  Reduce to a simmer and cook till the meat is fully cooked, roughly 3 minutes.  Strain boiled dumplings and gently place them on a large flat platter with high sides, discard excess water.  

Spoon the chili oil over the dumplings.  Drizzle some of the oil over the whole platter and sprinkle the cumin.  Serve hot and enjoy.  

• 1 large Egg
• 3 Tbsp Vegetable Oil
• 1/3 C diced White Onion
• 1/4 C diced Carrot
• 2 Tsp minced Garlic
• 1 Tsp sliced Green Onion (white part only)
• 1/2 C diced Red Pepper
• 3/4 C cubed leftover Pork Chop
• 2 1/2 C cooked, cold day old, Long Grain White Rice
• 1/4 C Peas (frozen is fine, thawed)
• 1 Tbsp Low-Sodium Soy Sauce
• 1/4 Tsp freshly ground White Peppercorn

For garnish, 2 Tsp slice Green Onion (green part only)

Preheat a large non-stick pan over medium high heat.

In a small bowl, whisk egg and 1 tsp vegetable oil until well combined and slightly frothy. To hot pan, add 2 tsp vegetable oil and swirl to coat pan evenly. Add egg to pan in one swift movement, and let it spread evenly and thinly across the hot surface to form a thin crepe. This will only take a few seconds, so don’t walk away! As soon as the egg has begun to set, slide or flip the crepe directly onto a cutting board, using a heat resistant spatula to assist as needed. Let egg crepe cool down slightly while the fried rice is assembled.

Return the non-stick pan back to stovetop, and raise heat to high. Add 2 tbsp vegetable oil to hot pan and add onion and carrot first. Fry, stirring occasionally until onions have taken on a little colour and carrots have softened slightly, about 2 minutes. Next, add minced garlic and the green onion whites and fry another minute, followed by the diced red pepper. After another minute, add the cubed pork chop and stir through, letting the meat brown and slightly crisp up. Add rice and let sit, untouched, for a minute to crisp up the bottom, before stirring. Try to use a folding motion as you stir to avoid breaking up the rice grains too much. Add in peas and soy sauce and fold in to combine everything thoroughly. Season with white pepper, toss till evenly distributed and transfer immediately to serving platter.

To finish, roll the egg crepe into a little cigar, and thinly slice across to form ribbons. Garnish the hot fried rice with the egg ribbons, and sliced green onion tops. Serve right away.