Charcuti Nduja Pork Dumplings with Pork Broth and Cavelo Nero
Get cosy ready for the winter months with this Charcuti Nduja Pork Dumplings with Pork Broth and Cavelo Nero recipe!
Cooking Time 240
Portions
4
Ingredients
Increase Portion Size
- g Charcuti nduja
- g pork mince
- onion
- cloves garlic
- Salt (pinch)
- Pepper (pinch)
- ml Vegetable oil
- sheets wonton/spring roll wrappers
- ml Pork stock
- ml Coconut milk
- ml Soy sauce
- tsp 5 spice
- g Half head of Cavelo nero
-
1
Step 1
Sweat down the onion, garlic and vegetable oil, when the onion is see through add the nduja, cook until all of the oil is released. -
2
Step 2
Mix the pork mince, salt, pepper and the onion-nduja mix together. Portion into 30g balls. -
3
Step 3
Cut up your wonton pastry into four quarters, use two of the wrappers to wrap up the pork balls anyway you like, sealing with water. -
4
Step 4
Mix the soy sauce, pork stock, 5 spice and coconut milk together in a small saucepan and bring to the boil. -
5
Step 5
Chop the cavelo nero roughly and blanch in boiling water for 3 minutes. -
6
Step 6
Deep fry or bake (with oil) the pork dumplings until golden brown (15 minutes in the oven).
Ingredients
- 125 g Charcuti nduja
- 500 g pork mince
- 1 onion
- 4 cloves garlic
- 1 Salt (pinch)
- 1 Pepper (pinch)
- 20 ml Vegetable oil
- 6 sheets wonton/spring roll wrappers
- 500 ml Pork stock
- 100 ml Coconut milk
- 50 ml Soy sauce
- 1 tsp 5 spice
- 1 g Half head of Cavelo nero
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