English Breakfast Tea high country pork dumpling

Methods and Directions

• Grind pepper, garlic and coriander paste using pestle and mortar and set aside.
• In a frying pan heat 15ml of oil, add the paste and fry until it releases its fragrance.
• Add pork mince and cook for 2 minutes then add soy and fish sauce. Continue to cook until the liquid evaporates.
• Turn the heat to low and add palm sugar. Continue to cook until the liquid evaporates.
• Remove from heat, add crushed peanut and let cool.
• When the filling has cooled, roll up into small balls 2cm in diameter and set aside in fridge.
• Soak sago and ground glutinous rice with 1 cup of brewed tea for about 30 minutes.
• Drain the sago and roll the filling to allow the sago to stick evenly.
• Place 3 cups of water and 2 tablespoons of tea into a sauce pan with steam rack and bring tea to the boil. Place the sago dumplings on the steamer rack and steam for 8 – 10 minutes.
• Remove the sago from steamer rack and quickly coat with oil (10ml) to prevent sticking and drying out.